Lotus and mung bean cake(lian rong lv dou gao )

Lotus and mung bean cake

Introduction:

"In August, the lotus seed is in season. It has medicinal value of nourishing the heart and calming the nerves, strengthening the brain and improving intelligence, eliminating fatigue and so on. Whether it's boiling sugar water or making stuffing, it's very fragrant. I especially like the faint aroma of lotus seed, but the children at home don't like lotus seed. They only like red beans or mung beans, so they can only make mung beans and lotus seeds together This kind of lotus seed mung bean cake is very popular among children. It's delicious all the time. The fragrance of lotus seed and the softness of mung bean are really wonderful. In addition to eating it directly, it can also be used as stuffing, making bread, baking cake and moon cake! "

Production steps:

Step 1: wash the peeled mung beans and soak them in water for about 3 hours.

Step 2: wash the dried lotus seeds and soak them in clean water for about 3 hours. Remove the lotus seed core. Remove the purple clothes and the lotus seed core for fresh lotus seeds.

Step 3: put the processed mung beans and lotus seeds into a pressure cooker, add water about 5cm above the mung beans and lotus seeds, cover them with high heat, and cook them for 20 minutes.

Step 4: after breathing, open the lid and mash it with a rolling pin. (it can also be broken with a cooking machine or blender)

Step 5: heat the wok over high heat and add butter. (no butter can be added to condensed milk or powdered milk)

Step 6: add appropriate amount of sugar. (the amount of sugar is added according to the taste)

Step 7: pour in lotus seed paste, add proper amount of cooking oil, stir slowly over low heat.

Step 8: stir fry until the lotus seed paste doesn't stick to your hands, then turn off the fire.

Step 9: after cooling down, I can use the moon cake to mold the shape and eat it. I make a lot of moon cake fillings, except for those that I eat directly.

Materials required:

Mung bean: 350g

Fresh lotus seeds: 150g

Dried lotus seeds: 150g

Butter: 20g

White granulated sugar: right amount

Edible oil: right amount

Note: the process of frying has to use a small fire, must keep stirring stir fry, in order to prevent coking.

Production difficulty: ordinary

Technology: stir fry

Production time: several hours

Taste: sweet

Chinese PinYin : Lian Rong Lv Dou Gao