Kelp and mung bean paste(hai dai lv dou sha )

Kelp and mung bean paste

Introduction:

"In summer, there are always all kinds of sugar water or tea drinks in the refrigerator. When you get home, you usually have a bowl of cold sugar water as the first thing to do. Mung bean paste is the sugar water you often make."

Production steps:

Step 1: wash the dried kelp with water and soak it in clean water for about 4-6 hours.

Step 2: wash the tangerine peel, soak it for a while, and then scrape off the pulp. Wash the soaked kelp again and cut it into silk. spare. (this step can be prepared when mung beans are cooked)

Step 3: after washing the mung beans, put them into the pot, add 8-10 bowls of water and tangerine peel, bring to a boil over high heat, turn to medium heat and cook for 20-30 minutes. When the mung beans are boiling and blooming, the shells begin to peel off, turn to high heat, and then take out the floating mung bean shells with a spoon. After most of the shells are taken out, put the shredded kelp into the same pot and cook for 10-20 minutes. Finally, put in the sugar. After the sugar melts, you can turn off the fire.

Materials required:

Mung bean: half a catty

Dried kelp: 10g

Tangerine peel: one piece

Note: if it's too troublesome, you can not take out the mung bean shell, but the taste is not so good. This bowl is not shelled. If you like the fine taste, you must take out the shell, and then cook enough heat, boil the mung bean until it's sand, and then add sugar

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Hai Dai Lv Dou Sha