Green bean saffron
By VicentaLakin
It's easy to make green bean cakes at home, just like me, to buy a bag of skinless green beans, to come back and wash them, to boil them like cooking in an electric tablet, to add white sugar, to melt them with oil, to put them on the board, to sort them out, and to cut them with a knife. You can buy a green bean cake with a nice shape, or you can press it like me with a ready-made moon cake, making green bean cake that's so much more beautiful than the flat squares sold outside. I made my own green bean cake, real material, no additives. I don't want to get greasy, and I'm going to use corn oil instead of traditional soy sauce, and I'm going to add a little bit of butter and green bean sand to improve my taste and nutrition. When I went to the washman, he ate three bucks in a breath and said, "It's sweet, it's delicious and he wants to eat." No, I'm going to give my moms and my brothers and sisters a taste of it; they're going to give me a compliment: I make green bean cakes, they're fine, they're sweet, they don't feel greasy. Here's another suggestion: better after the freeze
Recipe Recommendations
- butter 30 grams
- corn oil 35 grams
- white granulated sugar 100 grams
- peeled mung bean 350 grams
- mature oil a little
- sweetening
- cook
- several hours
- ordinary
Steps for Green bean saffron
1
Get your food ready. Green beans are a cheap net purchase。
2
Leather green beans are immersed more than six hours in advance, so that they can spread easily under their hands。
3
They wash and pour into the kitchen and add water to the finger count of the bean face。
4
Then you put the lid on and you press the standard key。
5
It is time to open the top of the cap and take out the guts: the green beans are all boiled up, while the heat pours into white sugar。
6
And then, with the spoons, they ran over and over again, all of them into green bean mud。
7
Take a sift and then sift the green bean mud down to the untaught pot; the whole process is long and patient。
8
The butter and corn oil were poured into the pot, and the shaving knife was used for the fire。
9
Straight to the oil and green bean mud are fully mixed into fine, smooth noodles。
10
The green bean mud will be made: weigh 30 g/heavy, rounded。
11
Green bean salves will be prepared: press 10 grams/piece, split the agent。
12
Take a green bean mashed and flatten it with your hands and put a green bean sap on it。
13
It's round like a bag, and it's tight and it's back。
14
It removes the lunar-concealed internal film and then puts it back on the surface when the oil is ripe and the oil is protected。
15
The green bean ball is then directed towards the interior and placed in the mould and flattened the bottom。
16
PUT THE MOLD DOWN, PRESS THE PRESSURE AND THEN LIFT IT. A PIECE OF GREEN BEAN CAKE WILL BE FINE。
17
After a bit of work, the green beans and green beans are all finished。
18
The green bean cake is ready to eat, fine, soft, sweet。Green bean saffron Make Tips
1. Leather green beans are net purchases, and the parents themselves can soak with green beans and decorate, except that the process is as eccentric as a sift. 2. The cooking of green beans is faster, the cooking of green beans is dry, and when mixed with oil, only a slight integration is required. 3 - Cooked green bean mud is rough, sifting is more subtle, and friends who don't mind a rough taste can omit it. You can put it in your own hands, and it's good. You can eat it as soon as you like。