300g of mung bean paste, 3 tablespoons of honey, 250g of water and 5g of agar.

1, boil water in a pot, add agar and boil.

2. Then pour in honey and mung bean paste, stir well and turn off the heat.

3. Pour the mixed bean paste into the mold while it is hot, cool and cut into pieces.

Tip: You can cool the cake in the refrigerator, and it tastes better.

The method of bean paste: first boil mung beans, then filter with a sieve (put the sieve in a bowl with a small amount of mung bean soup, and the bottom of the sieve should be in contact with water to wash out the bean paste), then pour the screened mung bean paste soup into the pot, add sugar and honey, turn on the fire first, cook slowly, and stir constantly. If there is too much soup, cook it for a long time until the soup is almost there. Unused bean paste can be kept in the refrigerator. (PS: When the bean paste is boiled until there is little water, keep stirring, or it will explode)

Two: mutton kebabs

Ingredients: lean mutton 500g, refined salt 15g, pepper 5g, sesame 50g, fennel 3g, cumin 5g, pepper powder 5g, flour 15g, a little seasoning (Chili powder).

manufacturing method

1. Remove fascia from lean mutton, wash blood, cut into small pieces, put into a pot, add refined salt, sesame, pepper, cumin, fennel, pepper powder, flour and monosodium glutamate, knead well and marinate for 2 hours.

2. Squeeze small pieces of mutton wrapped in thick paste seasoning into bamboo sticks by hand (each string can wear 8 ~ 10 pieces). 3. Place the mutton kebabs horizontally on the sizzling charcoal stove, stir fry and bake until both sides are cooked until the oil comes out (sprinkle a little Chili powder if you like spicy food).

Formula of mutton kebabs: mutton, onion, milk, egg white, cumin, Chili noodles, cooking wine, a little salt, salad oil, spiced powder, sugar, monosodium glutamate, chicken essence, baking soda, dried starch, and supplement: add shrimp oil if possible.