Gold, silver and jade broad bean cake

Overview

After the Beginning of Summer, the broad beans become old and the broad beans with scallion oil can no longer be eaten. But there are more ways to eat broad beans than just this. In Shanghai, there are many ways to eat peeled broad beans: fried bean paste with fried bean paste, bean paste with bacon rice, and pickled bean paste cake. What we are introducing today is an innovative way to eat the pickled bean curd, which subverts the previous cooking method and taste. Sometimes adding the same common ingredients to the original recipe and changing the way of presentation will arouse your appetite and add freshness to the food.

Tags

• dessert
• home cooking
• children
• afternoon tea
• summer recipes
• banquet
• broad bean paste
• pickles
• salted egg
• sesame oil
• white sugar

Ingredients

Steps

1. 1 Boil the watercress in a pot for about 5 minutes until cooked and remove. Then use a tool to crush the watercress; separate the salted egg protein and egg yolk and chop them separately; set aside the pickles.

   

2. 2 Put peanut oil and 5 grams of sugar in the pot, chop the pickles and saltiness into the pot and stir-fry over low heat.

   

3. 3 Then add the crushed watercress and stir-fry together to make the bean paste, add a little sesame oil, take it out and put it on a plate

   

4. 4 The cover photo of this dish shows a tree-shaped bean paste made by hand using a biscuit mold. It is beautiful and appetizing, and is perfect with wine and rice. Salted vegetable bean cake is added with salted egg, which is rich in color and unique in taste, so it is called "gold, silver and jade bean cake".