Kelp, tangerine peel and mung bean soup

Kelp, tangerine peel and mung bean soup

Introduction:

"In Guangdong, I accidentally ate frozen mung bean paste with kelp. It was amazing, so I searched the recipe and bought some materials to make it myself. Mung bean and kelp are both good for relieving summer heat."

Production steps:

Step 1: soak mung beans for one night, then soak tangerine peel and kelp for 15 minutes

Step 2: boil a pot of water

Step 3: add mung beans

Step 4: add dried tangerine peel, bring to a boil, and cook over medium heat for about half an hour

Step 5: when cooking mung beans, cut the kelp into strips, and wait for a while

Step 6: put kelp in half an hour and cook for about 10 minutes

Step 7: put the rock sugar and cook for another five minutes. The rock sugar has completely melted. Turn off the heat. People who like hot food can eat it. It's delicious

Step 8: put the rest in the refrigerator when it's cold, and then the ice is good to drink and relieve the heat

Materials required:

Mung bean: 150g

Kelp: 3 segments

Tangerine peel: 1 yuan

Rock sugar: 3 teaspoons

Note: the first time I used 5 kelp knots and 4 tbsp rock sugar, but the kelp was a little too much and a little sweet. The second time I used 2 kelp knots and 3 tbsp rock sugar, I felt the taste was just good. This is the third time, because there is only one kelp knot left, and the rock sugar is big, so the ingredients are OK, but the taste is also good

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet