Pure green bean cake

Green bean cake is made of green bean, also called green bean. According to traditional medicine, green beans taste cold, non-toxic, with thermal detoxification, drying up of thirst, swollen water, visible discomfort and beauty. Green bean cakes are made in the south and north, in the north, without any fat, soft but unoiled entrances, also known as “dry bean cakes”, in the north and in the south, in the south, in the form of soybeans, with soft and delicate mouths. There's a difference between the individual and the whole. The single material is made of green beans and sugar. The green beans are boiled dry, decorated, fined, modulated with sugar, sifted with fine sifting in specially designed stifling cages, and razed with copper shovels, into the appropriate rectangles and evaporated. It's full, and it's full of red silk, rose sauce, walnuts, orange pie, etc., and it's odourful and heavy, and it's fresh for the elderly and the light. Green bean cake is one of the famous four-season pastries of Kyoto. It has the characteristics of a well-regulated, light yellow, delicately organized, savory and soft-skinned teeth. Sioux green bean cake, produced around noon. There are two types of sauerkraut. Taste roses, date mud, soybeans and no heart, called water. It is characterized by small oily oil, embedded material, clear marks and aroma. The raw materials for making green bean cake are green bean powder, pea powder, yellow sugar, cinnamon, etc., which are good for thermal detoxification and for the protection of the liver and kidneys from summer snacks。