Why can mung bean cakes that used to rot in the street now sell for 20 yuan?

Now mung bean cakes are made in different ways. For a long time, the low income of mung bean planting is the main reason for the sharp decline of mung bean planting area. In addition, the drought in the main producing areas last year also reduced the production of mung beans by nearly 60%. At the same time, the export volume of mung beans increased significantly, which led to the "crazy" price of mung beans.

The main raw materials of mung bean cake are cooked mung bean powder, steamed sweet potato powder, vegetable oil, cooked lard, soft sugar, sugar rose, jujube meat, sweet-scented osmanthus sugar and so on. This product is sweet and cold in nature, non-toxic, and has the effects of clearing away heat and toxic materials, relieving summer heat and quenching thirst, promoting diuresis and reducing swelling, improving eyesight and relieving nebula. It has the characteristics of regular shape, light yellow color, delicate texture, fragrant smell, soft taste and non-stick teeth.

Mung bean cake has always been a traditional food in early summer in China. According to the analysis of modern food hygiene, mung bean is rich in starch, protein, fatty oil, vitamin A, B 1, B2, nicotinic acid and other nutrients. Eating mung beans is very beneficial to the human body and has many wonderful uses. On this basis, Zhenyuan and mung bean cakes produced various flavors of mung bean cakes.

Zhenyuantong mung bean cake not only has a wide variety, including egg yolk, floss, oats, matcha, bean paste, chocolate, coffee, egg yolk, sugar-free and so on. It can also be made of high-quality raw materials such as soft candy, vegetable oil, mung bean powder, flour, rice flour, rose sauce, red bean paste, salted egg yolk and fruit. Regular shape, light yellow color, delicate and moist texture, fragrant and soft taste, not sticky, sweet but not greasy, delicious and delicious. They are essential nutritious food in summer.

But not everyone is suitable for eating mung bean cake. Pregnant women, patients with cardiovascular and cerebrovascular diseases, patients with orthopedic diseases, patients with nervous system diseases and patients with deficiency-cold should not eat more or eat for a long time. Use with caution in patients with diarrhea due to deficiency of spleen and stomach. Because the shelf life of mung bean cake is not long. When buying, it depends on the production date and shelf life. Due to the high temperature in summer, the shelf life of mung bean cakes without preservatives is usually 2-3 days. High-quality mung bean cake is made of natural mung bean powder, the color is not too green, but slightly yellow, similar to the color of cooked mung bean soup. If the mung bean cake looks green, artificial colors must be added.