Chinese Food
Kelp and mung bean syrup
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Kelp and mung bean syrup is a very famous syrup in Guangdong. It can clear away heat and detoxification, cool blood and clear lung, nourish yin and promote fluid production, and has the functions of detumescence and stasis, removing acne and freckle
Cooking ingredients
Cooking Steps
Step1:Clean the mung bean. Soak for 2 hours. Remove the clear water. Set aside. If you want to taste good, go to the mung bean skin. (I didn't peel this time
Step2:Soak kelp for 3060 minutes. Clean it. Be sure to wash carefully. More than a few times of water. Because kelp has many minerals such as sand, salt, etc. Cut the cleaned kelp into pieces for later use.
Step3:Just soak the tangerine peel
Step4:Pour water into the pot and boil. Pour in mungbean, kelp and orange peel. Boil for 1 hour. Press the power of the soup.
Step5:Put in the right amount of crystal sugar and boil for another 10 minutes. When I opened the lid, I saw many bubbles on it.
Step6:When it's cold, you can put it in the refrigerator. It's better to drink iced sugar water in summer.
Cooking tips:1. Sugar water can be drunk hot in other seasons. In hot summer, it's better to eat it after freezing; 2. Mung bean peeling is just a taste problem. If it's lazy or time problem, it can't peel; 3. Kelp don't soak for too long, so as to prevent the mannitol (with swelling and diuretic function) on the surface of kelp from dissolving; 4. If you want to eat Tangyuan, you can also add tangyuan; 5. After cooking, it's better than It's thinner. It's different from mungbean sand. There are skills in making delicious dishes.
