Pure green bean cake

Oh, today you have a late lunch snack — green bean cake. The green bean paste, which I've done since I thought about it, can be found in two broad categories: one made of green beans, which I tried, which was convenient, but which was rougher, and the other made of fine green beans made of skin, but those who did, who appreciated its fine, pure taste, and who did not agree that decorating was the most exhausting process. I began to make green bean-haired, with an untidy realization. After the green beans were made, I started with the skin, like everyone else. Suddenly, there was light in the brain, thinking of the fact that the old parents had put fresh potatoes in stone-made quartzing and skinned them with a stick, it was curious how the potatoes were not crushed by a stick, but removed most of them. It's the right thing to do with my green beans now, find a garlic machine, grab a green bean and try it. It's a good thing. After a few strokes, a lot of green bean skin has been removed, and then half of it has been washed out, and, of course, the rest has to go by hand, but it's a lot more labour-saving than all of them, and it's a pleasure to find out. And the other thing is that all the oil in the original place is covered with soy oil, and I think it's too good for half of it to be replaced with salad oil. Since then, butter has been used, which individuals consider to be butter with cream, which is more delicious, and which they decide to use in the future。