Kelp and mung bean syrup-You Are Foodie

By Isabel
34

Kelp and mung bean syrup

According to the Zunsheng bajian written by Gao Lian of the Ming Dynasty, "clean the mung beans, add water to the pot, roll the fire, take the soup, stop the cold color, and eat it." Cooking a pot of ancient mung bean soup is the secret to our second life in addition to air conditioning and cold drinks this summer.Mung bean soup is cool and antipyretic, detoxifying and diuretic, and can cure cough. It can reduce skin viruses (such as green beans). It is especially suitable for those who are hot and humid. It is time to cook a bowl of summer flavor.

Main Ingredients

Auxiliary Ingredients

water appropriate amount
Crystal sugar 50g

Mung beans should be insect free, round, full and fragrantBoil the mung beans first and then add cold water to cool them, which is easy to make the mung beans bloom and boil.Friends with deficiency of spleen and stomach should not drink more mung bean soup.

Step 1 . stores reserve

Step 2 . Wash the mung beans and soak them in clear water for 2 hours. After the mung beans grow, twist the outer skin of the mung beans with your hands and leave the inner bean cores for use. Orange peel is also soaked in water, scraped off the inner white pulp with a knife, and cut into shreds. Wash the kelp after soaking for 10 minutes, and cut it into 5cm long filaments with a knife.

Step 3 . Pour water into the pot, boil it, put mung bean cores, tangerine peel and kelp into the pot, cover it, and cook it over low heat for about 1 hour.

Step 4 . Finally, add rock sugar and cook for another 20 minutes. After natural cooling, put it into the refrigerator and refrigerate it for 2 hours. It tastes better.

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