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Chinese yam red bean cake: a fresh dessert for strengthening the spleen and nourishing the stomach

1. Wash the yam and steam it on the pot (do not put it in the microwave oven, the slightly cooked yam is too dry, which is not conducive to the later forming).

2. Steam the pot in high heat for about 15 minutes, and use chopsticks to penetrate easily.

3. Peel and cut the Steamed Yam into sections. Take a piece of fresh-keeping film and put yams on it.

4. Fold the fresh-keeping film in half and pack the yam in.

5. Use a knife to roll the yam section into yam mud, or use a rolling pin to roll it, or put it in a bowl and use a spoon to press it into mud.

6. Put the yam paste into the bowl for use.

7. Soak the red beans for 4-5 hours in advance, or longer, so that the cooking time is less fire.

8. Put some cold water in the pot, put in the soaked red beans, and start cooking.

9. Cook the red beans and remove for later use.

10. Pour sugar into the pot, add cold water, and the fire starts to boil.

11. Boil until the soup is sticky, change to a small fire to prevent the soup from becoming bitter, and pour in the red beans.

12. Constantly stir fry red beans with a spoon.

13. Make each red bean evenly coated with sugar (this not only makes the red bean sweet, but also increases its viscosity, which is conducive to molding).

14. Add the red beans into the yam mud and stir well.

15. Use the leftover jelly shell to mold, or use other abrasives. If there is no abrasive tools, it is OK to arrange them into small cakes.

16. Add the yam puree, one teaspoon into the jelly shell, and then flatten it with a spoon.

17. Turn the jelly shell upside down into the plate, and knock it with your hand for a few times. It can be easily taken down.

18. Finish the Chinese yam red bean cake full of love, and finish the rest in turn.