Chinese Food
Green bean sand
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Cooking ingredients
Cooking Steps
Step1:Peel mung bean and add some water to soak hai
Step2:Orange peel is soft. Scrape off the white inner membrane
Step3:Clean kelp silk and cut it into small pieces
Step4:Add the mung bean, kelp shreds and tangerine peel to the water about 4 times of the mung bean and put it into the slow stew pot. Add the right amount of ice sugar. Bring to a boil over high heat. Simmer slowly over medium heat until the mung bean comes out of the sand. The soup is thick and can be enjoyed after cooling.
Cooking tips:1. The mung bean skin will affect the taste. It is recommended to choose the peeled mung bean, which can be bought in every supermarket; 2. If there is no peeled mung bean, you can use the peeled mung bean. After the mung bean is boiled and bloomed, you can remove part of the bean skin. But after the mung bean skin is boiled for a long time, it will make the soup red; 3. After the mung bean skin is boiled and cooled, you can pour the mung bean sand into the blender and break it. At this time, there is no annoying mung bean skin Feel; 4. After the orange peel is soft, the white inner membrane inside should be scraped clean to prevent bitter taste. Put the orange peel to taste more fragrant. It is helpful for the digestion of food. It has the effect of invigorating the spleen, eliminating dampness and phlegm, relieving greasiness and remaining fragrance, reducing adverse reactions and stopping vomiting. But not more. A small piece is good; 5. Although kelp nutritional value is high, but anti-A patients do not eat kelp, pregnant women and lactating mothers do not eat kelp. And after eating kelp, do not drink tea immediately. Also do not eat sour fruit immediately; 6. Can also cook well, cool down, add some honey, milk mixed food; 7. Do not eat at a time
