the green window is in the middle of the red sun, and the banana can't stand the sun. First-class greenery grows well, and Mellon Sun Guoting painted a clear summer garden in full of green with his wishful poems in "Traveling to the South Garden in Summer". The summer sun is like fire, and only the depths of the green shade are the cool places to go. Here, mung bean cake is the most suitable thing to cool off the summer.
Quan Deyu, a poet in the Tang Dynasty, once recited the sweetness of mung bean cakes: when the moon is hot, the wheat shines brightly. Call the children to fly through the mill. Boiled by hand in the spring, it is green, sweet and smooth, and it is suitable for wheat when it is ripe. In the hot summer, the wheat waves rolled, and the poet told the boy to crush the sun-dried mung beans, then clean his hands with clear spring water and cook the green things carefully. The cooked mung bean cake is sweet and delicious, just like the sweetness of wheat when it is ripe.
in the song dynasty, mung bean cake was not only a good summer product, but also the object of literati chanting. Lu You wrote in "Mung Bean Cake": Mung beans are pounded into jade grains, and then weighed and divided into miscellaneous incense. Xiang Lian's powder is kneaded into crisp honey, and the green window is piled up with dawn. The poet used jade grains and incense sticks to compare mung beans and spices, and described the process of making mung bean cakes in great detail, which revealed the elegance of literati from material selection to production.
Yang Shen, a poet in the Ming Dynasty, also wrote a poem called "Mung Bean Cake", which says: green and heavy are better than green and emerald, and the grains are as fine as beads. It's lighter to fry beans in the summer than to swallow and get tired of Yu Xia. In the poem, the mung bean cake is praised for its color like jasper, small and full particles and pleasant aroma. In the hot summer months, eating a mouthful of mung bean cake can not only quench your thirst, but also feel as light as a swallow.
in the Qing dynasty, the poet Yuan Mei recorded the method of making mung bean cakes in the menu with the garden: peeling mung beans, frying them, grinding them, adding sugar, lotus meat and honey and mixing them well. The mortar is smashed badly. Add rock sugar, sesame oil and rose and mix well. This recipe has been handed down to this day and has become a classic method for making mung bean cakes.
mung bean cake, which has passed through thousands of years, bears the poet's feelings and shines in the river of time. That bleak green, flowing between the teeth and cheeks, is sweet on the tip of the tongue, which is memorable.