The most traditional Cantonese dessert: tangerine peel and red bean paste(zui chuan tong de guang shi tian pin chen pi hong dou sha )

The most traditional Cantonese dessert: tangerine peel and red bean paste

Introduction:

"This is a well-known Guangdong traditional dessert, with the most traditional collocation, cooking out the most aftertaste. The red bean paste added with tangerine peel is thick and Shasha. It looks ordinary, but it will have a faint fragrance of tangerine peel when it is tasted. After eating, it will leave a fragrance on the lips and teeth. Tangerine peel is the dried tangerine peel. The older the tangerine peel, the better. In traditional Chinese medicine, the peel within three years is called tangerine peel, and the peel over three years is called tangerine peel. Moreover, the longer the tangerine peel is, the more expensive it is. Of course, tangerine peel is not old-fashioned. What we should pay attention to is that it should be kept for a long time and properly. There should not be a little moisture. Once it is wet, it is easy to have a musty smell. The color is not dead black, but shiny dark brown. If it smells fragrant, it is high-grade goods. In Guangdong, Xinhui tangerine peel is famous. Tangerine peel has the functions of regulating qi and reducing adverse reactions, regulating the middle of the stomach, drying dampness and resolving phlegm, fullness of the chest and diaphragm, abdominal distension and pain, not thinking about diet, Lung Qi block, cough and phlegm

Production steps:

Step 1: get all the materials ready.

Step 2: wash red beans and soak for 2 hours.

Step 3: soak tangerine peel in warm water until soft.

Step 4: then use a knife to scrape off the orange, that is, the white clothes inside the tangerine peel.

Step 5: cut into thin silk.

Step 6: put the red beans and dried tangerine peel into the pot and add some water.

Step 7: bring to a boil over high heat, turn to low heat and cook for about 2 hours until the red beans start to sand, then add rock sugar.

Step 8: cook until sugar dissolves.

Step 9: the cooked red bean paste is hot and waxy.

Step 10: after adding tangerine peel, the taste of red bean paste is deeper and the texture is warmer.

Step 11: the most traditional is the most classic, and the most classic is the most memorable.

Step 12: welcome, please feel free to try.

Materials required:

Red beans: 250g

1 / 3 tangerine peel

Rock sugar: 30g

Note: I think, to cook a pot of delicious red bean paste, the addition of sugar is very important: 1, use rock sugar or borneol sugar, white sugar will turn water, so that red bean paste is not easy to stick. 2. Red beans should be boiled until cracked, then sugar should be added. If sugar is added too early, red beans will not be easy to boil until they start to sand. 3. The reason why red beans are soaked before cooking is to shorten the cooking time. If they are not soaked, the cooking time can be extended appropriately.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Zui Chuan Tong De Guang Shi Tian Pin Chen Pi Hong Dou Sha