Kelp and mung bean syrup

Kelp and mung bean syrup

Introduction:

"Mung bean is the best in summer diet, and its higher value is its medicinal use. Summer heat, people drink some mung bean porridge, sweet and cool delicious, heatstroke heat dissipation. High temperature sweating in summer can make the body lose a lot of minerals and vitamins and lead to internal environment disorder. Mung bean is rich in inorganic salts and vitamins. In high temperature environment, mung bean soup as a drink can timely supplement the lost nutrients, so as to achieve the therapeutic effect of clearing heat and relieving heat. Kelp is low in heat and full of gum and minerals. Kelp is also rich in soluble fiber, which is easier to digest and absorb than ordinary fiber, helping the body defecate smoothly. And we can use kelp as a snack, because kelp doesn't get fat

Production steps:

Step 1: wash the mung beans, and blister them overnight in advance.

Step 2: soak kelp for two hours.

Step 3: wash the soaked kelp and cut it into small pieces.

Step 4: put the pickled mung beans into the pot, and add appropriate amount of water to boil.

Step 5: Boil mung beans and add kelp to boil.

Step 6: put in the washed wolfberry.

Step 7: add rock sugar and cook until bean rotten kelp is cooked. Then turn off the heat and eat.

Materials required:

Mung bean: 100g

Kelp: 10g

Medlar: 3 G

Rock sugar: right amount

Note: the amount of rock sugar according to personal taste, like sweet can put more.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet