Iced kelp and mung bean syrup in summer(xia ri bing shuang hai dai lv dou tang shui )

Iced kelp and mung bean syrup in summer

Introduction:

"Hee hee, that's pretty simple.. After summer, I don't eat it right away. I put it in the refrigerator and then eat it again. That's what it's like

Production steps:

Step 1: mung beans: wash and soak for half an hour, set aside, if you want to taste good, remove the mung bean shell.

Step 2: Vanilla / tangerine peel: if you want to put tangerine peel, soak it in water, scrape off the ladle, and then wash it. If you want vanilla, just wash it. If you like the strong flavor, cut it into pieces. If you don't like it, cut it into large pieces. But don't let it go. If you don't let it go, there will be no flavor.

Step 3: kelp: soften and cut into small sections. If you like to eat with taste, cut wider. If you like to eat with delicacy, cut thinner.

Step 4: while processing the ingredients, boil a pot of water, and pour mung beans, vanilla / tangerine peel and kelp into the pot.

Materials required:

Mung bean: 200g

Kelp: 25g

Vanilla: 2G

Tangerine peel: 1 small piece (dried orange peel)

Rock sugar: right amount

Water: moderate

Note: put it in the refrigerator for better taste!

Production difficulty: ordinary

Technology: pot

Production time: one hour

Taste: sweet

Chinese PinYin : Xia Ri Bing Shuang Hai Dai Lv Dou Tang Shui