Heart-warming syrup—tangerine peel, white fungus and mung bean paste

Overview

It’s the hottest season of the year again, and the hot temperature will seriously affect people’s appetite. At this time, you might as well have a bowl of iced mung bean paste. It has a soft texture, is refreshing, relieves the heat, and is appetizing. I made it today. Different from mung bean soup, the method of making mung bean paste requires cooking it for a longer time and making it softer, so that the sand in the mung bean can be cooked out. Since the mung bean shell has a rough texture, I added some white fungus to neutralize the rough taste

Tags

• staple food
• home cooking
• cantonese cuisine
• old man
• afternoon tea
• dinner with friends
• cake
• summer recipes
• remove dampness
• increase appetite
• chenpi
• clear water
• mung beans
• rock sugar
• tremella

Ingredients

Steps

1. 1 Ingredients: mung beans, white fungus, tangerine peel, rock sugar

   

2. 2 Wash the mung beans and soak them in water for 1 hour

   

3. 3 Then put it into a pressure cooker with appropriate amount of water and cook for 20 minutes

   

4. 4 Soak the tangerine peel until soft, then use a knife to scrape off the white fascia on the back

   

5. 5 Then cut the washed tangerine peel into shreds, add an appropriate amount of sugar and mix it, set aside

   

6. 6 Cut the soaked white fungus into small pieces, then wait until the mung beans are cooked, add the tangerine peel and white fungus, mix well, add an appropriate amount of rock sugar, and continue to cook for 10 minutes. Take it out and let it cool, then put it in the refrigerator to refrigerate. The taste will be great