Poems about mung bean cakes

Mung bean cake, the bleak green, enters the heart and tastes like a picture scroll. For thousands of years, the beautiful poems written by poets have entrusted their love and praise for mung bean cakes.

In the afternoon, the green window is red, and the banana can't stand the sun. First-class green plants are growing well. Meron Sun Guo Ting painted a clear summer garden in full of green with his wishful poems in "A Trip to the South Garden in Summer". The summer sun is like fire, and only the depths of the shade are the cool places. Here, mung bean cake is the most suitable thing to cool off the heat.

Quan Deyu, a poet in the Tang Dynasty, once recited the sweetness of mung bean cake: beautiful summer moon and brilliant ears of wheat. Tell the children to fly over the mill. Boiled by hand in spring, green, sweet and smooth, suitable for wheat when mature. In the hot summer, the wheat waves rolled, and the poet told the boy to crush the dried mung beans, then wash 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 cooked wheat.

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, then weighed and fragrant. Xiang Lian's powder is kneaded into crisp honey, and the green window is piled with dawn. The poet used jade grains and incense sticks to compare mung beans and spices, and described the production process of mung bean cakes in great detail, revealing the elegant demeanor of literati from material selection to production.

Yang Shen, a poet in the Ming Dynasty, also wrote a poem called "Mung Bean Cake": Green is heavier than green, and the grains are as fine as pearls. It's easier to fry beans in summer than to swallow them and get tired of Xia Yu. The poem praised the mung bean cake for its jasper color, 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 make you feel as light as a swallow.

Yuan Mei, a poet in Qing Dynasty, recorded the method of making mung bean cake in the menu with the garden: peeling mung beans, frying them, grinding them, adding sugar, lotus seeds and honey and mixing well. Mortars were smashed badly. Add rock sugar, sesame oil and roses and mix well. This recipe has been handed down to this day and has become a classic method of making mung bean cakes.

Mung bean cake, sweet for thousands of years, carries the poet's feelings and shines in the long river of time. The bleak green, flowing between the teeth and cheeks, and the sweetness on the tip of the tongue are memorable.