Tangerine Peel and Green Bean Paste (simplified Version)
1.
A small piece of tangerine peel, soaked in warm water.
2.
Half a bowl of peeled mung beans and peeled mung beans.
3.
Scrape off the white flesh of tangerine peel and cut into thin strips. Wash the mung beans.
4.
Add ten bowls of water to the processed tangerine peel and mung beans.
5.
Pour in rock sugar.
6.
Put on the pressure cooker, choose beans for 45 minutes, close the lid, and wait for it to finish its work. After the pressure cooker has finished its work, wait until it cools a little bit before opening the lid, pick up the mung bean with a slipper, and press the mung bean with the spoon (no need to vigorously, because it is already very soft, but it remains granular without moving).
7.
Let’s eat! It tastes better after freezing in the refrigerator, but I can't wait. Quack~
Tips:
Take the slippery spoon to pick up the peas and use the soup spoon to press the steps!
Take the slippery spoon to pick up the peas and use the soup spoon to press the steps!
Take the slippery spoon to pick up the peas and use the soup spoon to press the steps!