Summer iced kelp and mung bean syrup-You Are Foodie

By Mildred
85

Summer iced kelp and mung bean syrup

Hee hee, it's almost like this. It's very simple.. In summer, I will not eat it immediately after it is finished. I will eat it after it is refrigerated in the refrigerator. That's it (cold kelp and mung bean syrup in summer)

Main Ingredients

Mung bean 200g

Auxiliary Ingredients

water appropriate amount
Crystal sugar appropriate amount
dried tangerine peel 1 small piece (dried orange peel)
vanilla 2g
Kelp 25g

Put it in the refrigerator for cold storage. It tastes better!

Step 1 . Mung beans: wash them and soak them for half an hour. Put them aside for later use. If you want to taste good, remove the mung bean shells.

Step 2 . Vanilla/dried tangerine peel: If you want to put dried tangerine peel, soak it in water, scrape off the ladle, and then wash it. If you want to use vanilla, wash it clean. If you like something strong, cut it into pieces. If you don't like something, cut it into large pieces. But don't leave it alone.

Step 3 . Kelp: Soak it soft and cut it into small pieces. Cut it wider if you like to taste delicious, and cut it thinner if you like to taste delicate.

Step 4 . While processing the materials, boil a pot of water and pour green beans, vanilla/dried tangerine peel and kelp into the pot.

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