Chinese Food
Sweet water of mung bean and kelp
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It's very hot in summer. Southerners often use mung beans, kelp and a small amount of ice sugar to make mung bean kelp soup. It has the functions of clearing away heat and heat, clearing liver and reducing fire. Mung bean has the functions of relieving heat and thirst, clearing heat and detoxification, diuresis and moistening. It is a good product for removing heat and relieving fever in summer.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials.
Step2:Wash the green beans and soak them for half an hour. Put them aside for use.
Step3:The kelp should be rinsed with water and soaked in water for half an hour.
Step4:Cut the kelp into small sections for standby.
Step5:Wash the tangerine peel. Soak it for a while. Then scrape off the pulp
Step6:After the Mungbean and kelp are cleaned, put them in the pot. Add water and tangerine peel. Bring to a boil over high heat. Turn to medium heat and cook for another 2030 minutes. I like to cook until it's Sandy. I have to turn the heat for another 1020 minutes.
Step7:Finally, before turning off the fire, add the icing sugar to be melted.
Step8:It tastes better when refrigerated.
Cooking tips:Kelp functions like laver. But don't soak kelp too long. Because it's soaked too long, its iodine mannitol (which has the function of detumescence and diuresis) will be dissolved. There are skills in making delicious dishes.
