Rice with red bean and tangerine peel

Rice with red bean and tangerine peel

Introduction:

"As the saying goes, winter is a time for women who are especially afraid of cold, and the most important thing is blood. Do you still remember the tangerine peel and red bean paste that Cantonese like to eat in China II? Red bean is the edge of blood, but red bean is a little fishy, not very delicious, tangerine peel just neutralized this unpleasant taste, and there is a slightly sour, can help digest the winter greasy diet Oh! But you can't eat it with bean paste all day, so you might as well add a little brown rice with high vitamin content and cook a pot of delicious rice! "

Production steps:

Materials required:

Japonica rice: moderate

Brown rice: moderate

Red beans: moderate

Tangerine peel: appropriate amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: sweet