No, this is how you eat mung beans?

Author: Fluent

Summer is the home of mung beans!

For a simple mung bean soup, boil the beans until they bloom, add some sugar, let them cool, and drink them up in big gulps. The mung bean smoothie that has been popular in the past two years is a favorite of young people. The coolness of mung beans plus the fragrance of milk make milk tea, fruit tea, etc. instantly less fragrant! But in fact, as an ingredient, mung beans can be prepared far more than you can imagine, and even mung bean soup has different flavors all over the world.

Mung bean soup can be called the "national sweet water". The mung bean soup in Guangzhou is boiled into a sand, and kelp shreds and a small amount of tangerine peel are added, and the flavor of old Cantonese is overwhelming; the mung bean soup in Suzhou is very "clear", the mung beans and glutinous rice are steamed, and the mint water is added with the mung beans and glutinous rice, and the grains are still distinct, and then add green and red shredded rice, winter melon candy, candied dates, etc., which is rich in layers, cool and delicious; the mung bean soup in Chaoshan is made by peeling the mung beans, adding sea coconut winter melon candy and the "Qingxin Pills" made by Yongmu Shushu, which is another taste!

In addition to the mung bean soup, which is a great way to cool down, there are many other delicious dishes that can be made with mung beans! Dim sum is also one of the battlefields where mung beans compete for beauty. The mung bean cakes in the north have a dry texture and a strong bean aroma, while the mung bean cakes in the south are oily and soft. There are also many dim sums with mung bean fillings, which are compatible with both flour and glutinous rice. For example, the mung bean pie in the Chaoshan area of ​​southern Fujian, or the mung bean meat dumplings and mung bean cakes in Guangxi and Hubei all have their own characteristics.

Desserts and snacks are, after all, just decorations on the table. But the role of mung beans is far more than that. It can also be processed into staple food or side dishes! In addition to the most common mung bean vermicelli, mung beans can be added to rice or millet and ground into a paste, then baked into pancakes, or cut into strips and cubes, and then become a variety of staple foods on tables everywhere. Tianjin's "Gabacai", Beijing's "饹馇盒", Hubei's "豆丝", as well as mung bean jelly, mung bean flour pancakes, mung bean rice crust...

Mung beans are delicious, but they also have to be easy to make! In this issue of Micro Diet Therapy, the editor recommends a recipe for mung bean glutinous rice cakes that is exclusive to summer. Come and add a touch of coolness to your summer~

Mung Bean Glutinous Rice Cake

Materials

200g mung beans, 200g glutinous rice flour, 40g white sugar, 200g milk

Method

▲Soak the mung beans in clean water for 2 hours and wash them

▲Put water in a pot and add mung beans, bring to a boil over high heat then turn to medium-low heat and cook for 25 minutes

▲Cook the mung beans until they are done, but do not let them bloom. Drain the water and let them cool for later use.

▲Add glutinous rice flour, sugar and milk to the cooled mung beans and stir until thick.

▲Apply a layer of cooking oil evenly on the bottom of a clean steaming tray and place a piece of wax paper on it.

▲Pour in the mung bean rice milk and shake it flat, cover with plastic wrap, and poke small holes around it

▲Steam in hot water for 40 minutes

▲After taking it out and letting it cool, put it in the refrigerator for one night before removing the film and cutting it into pieces for consumption

Tips

1. Pour the mung bean and glutinous rice paste to a height of about 1.5cm, and make sure the plastic wrap does not touch the glutinous rice paste;

2. When cutting glutinous rice cake, you can put a little cooking oil on the surface of the knife, or cut a piece of wax paper that can completely wrap the knife surface. Cutting through the wax paper will prevent it from sticking!