"Why are you soaking green beans? Could it be that it was like making soy milk, mung bean juice?”
"Blind guess, it should be easier to handle green beans after soaking them in water, right?”
"Or is it just that by soaking the green beans for a long time, the green beans can be washed cleaner?”
In the live broadcast room, fans expressed their opinions one after another, but none of them were correct.
"There are two purposes for soaking the green beans for a long time," Su Yu said. First, soak the green beans in water. This way, it would be easier to remove the green bean skin!”
"This imperial mung bean cake only needs to use mung bean meat, so peeling it is to make its taste purer.”
"The second purpose is to allow the green beans to absorb enough water after soaking. This way, when cooking, the green beans will be easier to soften and rot.”
Little Rotten Ball stretched out its small hand and stirred the green beans in the water with a skeptical look. As expected, the green bean skin that was usually extremely difficult to remove easily slid down and floated on the water surface.
One had to know that it was almost impossible to directly scrape off the green bean skin without using the method of bubbling.
This time, Su Yu prepared about half a catty of green beans, and after soaking them in water, he filled a big bowl.
He gently stirred the green beans with his hands. Some of the beans were easily peeled off, but the rest needed to be carefully rubbed with his fingers to remove the skin.
Soon, all the green bean skins were cleaned up.
After rinsing with water, the yellow beans looked like miniature soybeans.
He boiled water in the pot and placed it on the steaming rack.
After the water was boiled, it was steamed for about half an hour to 40 minutes until all the green beans were steamed until they were extremely soft. Only then could they be taken out and used.
"Everyone, remember when making the mung bean cake. If you're not in a hurry, it's best not to boil the mung beans with water.”
"After boiling the mung beans, not only will the original nutrients be lost, but the original taste of the mung beans will also be boiled into the water, causing the final mung bean cake to lack the most original fragrance!”
Hearing this, everyone silently took out their small notebooks and tapped them a few times.
This was an important knowledge point that would be tested in the exam!
He carried out the green beans that had been steamed over a large fire. They were bright yellow, and each grain was crystal clear.
After pouring the water out of the bowl, Su Yu took out a wooden spoon with a round handle. The wooden spoon was very big and was specially used to scoop soup, but it was just right for this moment.
Su Yu used a wooden spoon to crush the steamed green beans. The completely steamed green beans only needed to be gently squeezed to turn into green bean paste.
After spending a few minutes, he crushed all the green beans in the bowl into a uniform and delicate green bean paste.
Then, Su Yu added some white sugar into the bowl, poured a small carton of high-calcium milk, and continued to stir. He only stopped when the green bean paste had completely fused with the two.
"Eh? The host's dessert looks quite simple. I'll try to make it later!”
"I have green beans at home too. Go soak the green beans now. You can make your own green bean cake tomorrow.”
"Nice, the host finally taught us a dish that we all know how to make.”
"Brother Yu, hurry up. What should we do next?”
Under the urging of his fans, Su Yu continued making.
He removed the pot and added two small pieces of butter.
The reason why he didn't use vegetable oil and animal oil was because, in comparison, the food made with butter would have a faint milky fragrance, which was very compatible with the taste of the mung bean cake.
The butter in the pot melted, and he poured in the green bean paste that had been stirred evenly before and began to stir-fry.
During this process, Su Yu added some green tea powder, and the originally yellow green bean paste instantly turned into a beautiful green color.
When stir-frying, he had to keep the fire low.
It was easy to lose control of the heat and burn the green bean paste. At that time, all his efforts would be in vain.
Roasting it over a low fire could fully stir-fry the milk flavor of the green bean paste. With butter, the taste was even better.
The sizzling bean paste kept rolling in the oil pan. The rotted little ball, who was standing at the side, was intoxicated by the fragrance of the green beans and the mellow milk.
This sweetness was much softer than the previous popcorn, but it was more delicate, like the soft hands of a young girl.
Soon, the water in the green bean paste evaporated and began to solidify.
Su Yu didn't turn off the gas stove until the green bean paste was completely set and the water in it dried up.
The texture of the green bean paste now was like a fine clay. It could be easily molded into various shapes by hand.
Because he didn't prepare any grinding tools, Su Yu couldn't make the green bean cake with the patterns.
He could only make the green bean paste into regular cubes and then cut it into small strips with a kitchen knife.
Half a catty of green beans made a total of twelve small green bean cakes. Each piece lay quietly on the cutting board, emitting heat. In fact, the green bean cake had already been made.
However, to make it taste better, Su Yu wrapped it in foil and placed it in the freezer.
Half an hour later, the exquisite and refreshing royal mung bean cake was completed!
PS, everyone is too awesome. I'll send it to you at the sixth update today ~
This book comes from：m.funovel.com。