Green bean cake

Green bean cake [1][2][3][4] is one of the famous traditional specialties. Green bean cakes are of a southern and northern taste, i.e. the north is of the Kyoto style and are made without any grease, and the entrance is soft but unoiled, also known as “dry bean cake”. The south, which includes both the sous-style and the proficient, needs to be made with grease, soft and delicate tastes. The green bean cake was passed on to Chinese ancients, and people at the midday festival, seeking to be safe and healthy, had to drink three types of cool food, namely, wine, green bean cake and salted duck eggs, in addition to the saplings, to avoid the presummer diseases associated with the arrival of the summer. Green bean tastes cold, non-toxic, with thermal detoxification, drying up of thirst, swollen water, obscurantism, and the effect of beauty on the skin. Green bean cake is one of the famous four-season cakes in Kyoto. It has the characteristics of a well-regulated, light yellow, delicately organized, savory and soft-skinned teeth. 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. It is also based on green bean cakes from the corner, and the Qing Dynasty is called `Li Jia'. The main raw materials are cooked green bean powder, evaporated potato powder (or wheat powder), vegetable oil (sesame oil), prepared pig oil, white sugar, sugar roses, black dates, cinnamon sugar, etc. Among them, bean-salafé contains a certain proportion of the red bean composition, which can be used for urine, inflammation and detoxification. The raw materials for making green bean cake are green bean powder, pea powder, yellow sugar and cinnamon。