What is it like to eat mung bean cake? What are the benefits of eating mung bean cake

I used to work outside and often ate mung bean cakes, but they were too sweet.

It's delicious, but many of the ones sold outside are not pure mung beans, and they all use peas to pass off as mung beans.

I ate 20 mung bean cakes today, from 47 kg to kg, and tomorrow will be decisive**!

I've never eaten a delicious mung bean cake.

I immediately had a stomachache after eating, but I still couldn't help but eat the next one.

Eating more mung beans is to clear heat and detoxify, and it will not gain weight, but the mung bean cake is also relatively large after processing, and the sugar content is also high, so you should eat less or you will get fat.

I just went to the vegetable market and a truck pulled a cart of mung bean cakes, saying that it was Chaoshan mung bean cakes, boxed, 10 yuan a box, a box of 30, bought a box, ate one and couldn't stop, and ate 10 without drinking water.

I had this symptom after eating mung bean cake once, and I thought it had nothing to do with this cake, but after eating mung bean cake last night, I began to feel bloated again, and it lasted until I went to bed at night without any signs of relief, which was very uncomfortable. <>

It's soft and glutinous, I especially like to eat this sweet and soft pastry, I really like mung bean cake, and mung bean cake will have a faint fragrance.

I like to eat super much, there is a one at our door with sugar-free and low-sugar, I'm afraid that sugar-free is too light, this filling is really super super much, the filling is thin and thin, sweet but not greasy, I can't find other adjectives. Purple potatoes are also !! Sweet and not greasy.

Mung bean cake and potato chips need to be counted as a unit of calories to make a comparison. Personally, I think they all belong to the fattening food, and the mung bean cake I bought generally has no less sugar and oil, but eating mung bean cake will make me feel better.

I like to eat mung bean cakes myself, but since I work, my three meals are very irregular, which causes my stomach to hurt a lot, and every time I eat mung bean cakes, it hurts even more.

When I was in school, I liked to eat mung bean cakes, and I basically bought them to go to the classroom to make breakfast. This doesn't taste very good, and this is very long-lasting, so you won't be hungry if you eat a few.

My weight is because of eating mung bean cakes, I really like to eat mung bean cakes, sweet and glutinous, I can eat more than ten alone.

It looks very small, but as long as I eat two, it will feel very supportive, and I eat mung bean cake very sweet, and I eat too much sweet will have a toothache, so I often drink some water after taking a bite.

I love mung bean cakes, not very sweet, powdery.

Crispy and sweet, a friend of obesity and diabetes.

Mung bean cake is a traditional snack that can be eaten with tea, but is it good to eat too much mung bean cake?

The protein content of mung bean is almost 3 times that of rice, and there are more inorganic salts such as vitamins, calcium, phosphorus, and iron than rice. Therefore, it not only has good edible value, but also has very good medicinal value, mung bean has a sweet and cool taste, and has the function of clearing heat and detoxifying. Regular consumption of mung beans can supplement nutrition and enhance physical strength, all seasons.

Eating mung bean cake will not get angry, and eating too much will not be bad for the body. The main ingredient of mung bean cake is mung bean, which has the effect of removing fire. High-temperature sweating can cause the body to lose a large amount of minerals and vitamins and cause internal environment disorders, mung beans are rich in inorganic salts and vitamins.

Eating mung bean cake in a high temperature environment can replenish the lost nutrients in time, so even if you eat too much, you don't have to worry too much.

Benefits of eating mung bean cake:

1. Diuretic effect, it is a food with a cooling nature, and eating mung bean cake can prevent cooling down;

2. Rich in calcium and vitamin A, eating mung bean cake is good for children and the elderly in the growth period;

3. Rich in nutrients, eating mung bean cake can replenish physical strength.

Mung bean cake is a snack dessert made from refined flour, mung beans, and other ingredients. Fine materials are one of the traditional local famous spots in Chaoshan, which has been handed down from the Kangxi period to the present, and has a history of hundreds of years. Mung bean cake is made of pure natural Northeast mung beans and refined according to the handmade process passed down from generation to generation.

After the dish is cooked, its skin is crispy, clear and multi-layered, the taste is fragrant and crispy, the entrance is melting, and the filling is icy and sweet.

Of course, mung bean cake is not the more you eat, the more hungry you are, because mung bean cake is sweeter, so it is better to drink some warm boiled water, drink warm water first, and then eat green reed buried bean cake is more scientific, because it can moisten the esophagus.

There is no food that gets hungrier the more you eat. Unless you eat less, if you eat too much, you will be full.

Eat in moderation, don't eat too much, ruin the manuscript. This remnant is the best for the body. Sakura Taka.

The more you eat, the more hungry you are, that is impossible, and mung bean cake can be a good supplement to the calcium-containing nutrients needed by the human body. Substance.

Mung bean cake is not the more you eat, the more hungry you are, mung bean cake and vegetables are healthier to eat together!

Mung bean cake has nutritional value.

1.Potassium supplementation.

Mung bean cake contains a lot of potassium, which can replenish the potassium lost due to sweating.

2.Clears away heat and invigorates qi.

Mung bean cake is a cool food, which can achieve the effect of clearing heat and invigorating qi.

3.Detoxification and detoxification.

The mung beans contained in mung bean cake can detoxify pesticide poisoning.

Preparation of mung bean cake:

Ingredients: 133 grams of flour, 144 grams of mung bean paste

Excipients: 43 grams of lard, 10 grams of caster sugar, 34 grams of water.

Steps:1Pour 67 grams of flour, 10 grams of caster sugar, 34 grams of water and 10 grams of lard into a small basin; Mix well and knead into a dough.

2.Divide the dough into 12 portions, cover with plastic wrap and let loose for 30 minutes.

3.Pour 66 grams of flour and 33 grams of lard into a small basin and knead into a dough.

4.Divide the dough into 12 portions.

5.Flatten the loose dough into a circle.

6.Put the puff pastry dough in the middle, twist and pinch the folds and wrap it; Place with the mouth facing down.

7.Wrap all the puff pastry dough in the dough.

8.Take a wrapped dough, roll it out into an oval shape with a rolling pin, and roll it up along one end.

9.Roll out all the dough in turn.

10.Take a rolled dough, roll it out into long strips and roll it up.

11.Roll out all the dough in long strips and let it rest for 15 minutes.

12.Take the mung bean paste and divide it into 12 portions.

13.Fold a dough in half, then flatten it and roll it out into a round sheet with a rolling pin.

14.Place the mung bean paste in the middle wrap and place it face down.

15.Wrap all the dough and place it in a baking tray one by one, leaving a gap in between.

16.Flatten the dough into a cake shape.

17.Bake in the preheated oven at 200 degrees for 30 minutes, turning over.

18.Leave to cool and serve after cooking.

Cooking skills. 1. Lard can be purchased in bakery stores, also called white oil, or you can buy your own fatty meat and boil it into oil, seal it and refrigerate it after cooling, and it can be used for a long time;

2. After the puff pastry dough is wrapped in the water and oil skin dough, it can be well crisped after two rolling and rolling movements;

3. The mung bean paste used here is the mung bean cake made before, and if it is troublesome, you can omit the peeling step and do not need to sieve, but use a food processor to break the mung beans to use.

The authentic mung bean cake is made of pure natural Northeast mung beans as raw materials, refined according to the handmade process passed down from generation to generation, and the production is exquisite and hygienic; Without using any preservatives and colorings, it is famous for its crispy skin, clear and multi-layered, fragrant and crispy taste, instant dissolution in the mouth, and sweet and smooth filling. It is a popular health food with a history of more than 100 years.

Method: 1: Wash the mung beans and soak them in the source water overnight.

2.Drain moisture. 3.

Boil water in a pot, add mung beans, bring to a boil over high heat, and simmer over low heat for 1 and a half hours. 4.Remove the boiled mung beans and put them in the microwave on high heat for 4 minutes, then take them out.

5.Put the mung beans in a plastic bag and crush them with a rolling dough. Set aside.

6.Put the pressed mung beans on a plate, pour in a little oil, and roll them into balls. The making of dough:

1.The dough is mainly composed of water and oil skin (water + oil + noodles) and oil skin (face + oil). 2.

Wrap the oily skin with water and oil, pinch and press it tightly. Roll it out into long strips, roll it up and press it again, repeat it several times (more layers). 3.

Roll the finished puff pastry into a code strip and knead a few agents, press the flat wrap into the bean paste filling, and close the mouth and press the flat. 4.After making all the ingredients, place on the grill and preheat the oven to 180 degrees for 10 minutes.

5.Place in the oven. 190 degrees 20 minutes to tell Hu State Zhong, take out and brush with egg wash, 200 degrees for 10 minutes.

Note: If you don't have an oven, you can still fry it!

Green Huilai Bean Cake: Season the ground mung beans with salt, add crushed pork, mung bean sprouts, bracken, and shredded kimchi to fry them to make a good appetizer. Chicken or turkey can be used instead of pork.

Replace with pickled bracken, mung bean sprouts, and cabbage shredded. It can be served with a sauce made with broth and vinegar in soy sauce.

Ingredients: 1 cup of mung beans, 200g of cabbage kimchi, 100g of bracken, 200g of pork, 150g of mung bean sprouts, 2 green onions, 2 red peppers.

Pork condiment: 2 tablespoons soy sauce, 1 tablespoon chopped green onion, 1 2 tablespoons pounded garlic, 1 4 tablespoons pepper noodles, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 1 cup cooking oil.

Method: 1) Soak the peeled mung beans in cold water, rub and peel them by hand, and grind them according to the ratio of 130g of mung beans to 90cc of water to taste.

2) Grind the pork into a minced pulp and add seasonings.

3) Blanch the mung bean sprouts in salted water and cut off the stiff stems of the bracken. Shred the green onions.

4) Remove the water from the kimchi and cut into shreds.

5) Cut the red pepper into rounds.

6) Put oil in a frying pan and put a spoonful of ground mung beans, then add pork, mung bean sprouts, bracken, kimchi, green onions, and put the ground mung beans on top and turn them over and fry. The smaller the diameter, the better it is to fry.

I'm so hungry now, it looks delicious!

Ingredients: 200 grams of all-purpose flour, 40 grams of sugar, 120 grams of water, 80 grams of auxiliary lard, 150 grams of all-purpose flour, 200 grams of mung beans, step 1To make the mung bean intrap: Soak the mung bean overnight and wash it well.

2.Add water to the rice cooker, the ratio of water to mung beans is one to one, if you like the appropriate amount of granules, reduce the amount of water.

3.Mix in the sugar while the mung bean paste is hot, stir well, and let it cool for later use.

4.Then knead into 16 portions, 25g of mung bean balls and put them on a dish.

5.Mix the oily skin and relax for half an hour.

6.The puff pastry is also reconciled, and it relaxes for half an hour.

7.Loose oily skin and puff pastry.

8.Knead the dough and puff pastry, divide it into 16 small portions, and let the divided dough relax for 15 minutes.

9.Flatten the oily skin and wrap in the puff pastry.

10.Wrapped pancakes.

11.Close face down and relax for 15 minutes.

12.The loose dough is rolled out into the shape of a cow's tongue.

13.Then roll up from top to bottom.

14.All rolled dough to relax for 15 minutes.

15.Take a piece of dough and press flattened.

16.Roll out into long strips with a rolling pin and roll up from bottom to top.

17.Roll the dough and let loose for 15 minutes.

18.Roll out the loose dough, wrap it in the inset and pinch it tightly and flatten.

19.Wrapped mung bean cake.

20.Mouth down.

21.Press flat with your hands. (Do not roll with a rolling pin).

22.Place in turn in a baking tray.

23.Preheat the oven to 190 degrees and heat the middle layer for 20 minutes, then turn over for 10 minutes. (Adjust according to the temperature of your own oven).

24.Baked mung bean cake.

Mung beans, also known as green beans, are the traditional bean food of the Chinese people. Mung beans are high in protein, and there are more inorganic salts such as vitamins, calcium, phosphorus, and iron than rice. Therefore, it not only has good edible value, but also has very good medicinal value, mung bean is sweet and cool, has the function of clearing heat and detoxifying, regular consumption of mung bean can supplement nutrition, enhance physical strength.

The mung bean cake or biscuit made from it is rich in energy, protein, water, fat, carbohydrates, calcium, phosphorus, potassium, sodium and other nutrients needed by the human body. However, it is recommended that you do not just eat mung bean cakes and cookies one day, but also eat more vitamin-rich foods to maintain good health!

It's definitely not nutritious! Only flour, food additives, sugar, etc.!