Eat snacks that don't get fat! A sip of super delicate, and the most compatible afternoon tea in spring~
Today's sharing, at first glance, is it very similar to mung bean cake? In fact, the method is very similar, replacing mung beans with more green peas, not only the color is good-looking, but also has the effect of regulating the spleen and stomach and cleaning the intestines, which is more suitable for spring than mung bean cake to dispel heat. The steps are very simple, blanch the peas into a puree and then fry them dry, and finally press out the shape, the main thing is to be patient, when you fry and dry, you must keep stirring over low heat, otherwise the pea puree is easy to turn yellow or fried paste, affecting the taste, and it takes about 20 minutes to completely fry and dry. The original pea cake is a natural fragrance, friends who love to eat the original taste of the ingredients should like it more, if you love sweetness more, you can change the water to milk when you beat the mud, and then add some light cream, it will be milky. The entrance is delicate and dense, and the addition of dried cranberries can not only enrich the taste, but also taste sweet and sour from time to time, and it is also more appetizing~
Ingredients
Cooking Instructions
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Fresh pea water boil for 10 minutes and cook.
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Add water and puree peas with a cooking stick. (If you use a wall breaker, the amount of water needs to be increased, and the time for frying and drying will be longer)
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Pour into a nonstick skillet and add sugar and butter.
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Stir-fry over low heat to dry the water.
(* Be patient in this process, it takes about 20 minutes on low heat, and the pea puree is easy to paste and yellow when the fire is large)
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Add the crushed cranberries and stir well.
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Brush the mold with cooked oil.
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Take 30 grams of pea puree and roll it into a mold to compact.
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Press the shape to release the mold.
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The original pastry suitable for spring, very fresh~
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