Green bean cake

I love green bean cakes, especially green bean cakes from the sorghum, and the entrance is fine and sweet. Every mid-Autumn Festival, my friends always bring me his uncle's homemade green bean cakes, little green bean cakes, fragrances of green tea and lint, sweet dates and soy sands, each of which makes me drunk and eats it for a year. Sometimes, it's really green bean cake, but it's the smell of natural bean at a friend's uncle's house. He has been trying to do it himself and has looked for a lot of information. This green bean paste test involves a process of cooking beans, making beans, peeling, sunbeans and grinding beans, especially in the form of milling beans. The saying, “My mother used to grind green beans with only three grains at a time”, means that green beans paste is made with fine, and the point is that green bean powder is made with small. Green beans made of powdered powder, with white sugar and edible oil, which are fully evenly mixed, mixed and rubbed into mashed cakes, followed by home-grown wood sculptored with graphs such as "goodness", "love" and "live", which are stamped into a steam cage, and are made of green bean paste for 5 to 10 minutes. You can also add bean sand, sesame and lush to the middle when you print pastry. On weekends, the green bean cakes are at home, and the process is much shorter, but they're fine and they're still fresh and warm。