Tangerine Red Bean Paste

Name: Tangerine Red Bean Paste
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 120g red beans; 1 piece Tangerine peel; 1000ml Shimizu; 50g crystal sugar

by Connie Chen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

[Tangerine Peel and Red Bean Paste] is a traditional dessert in Guangdong. It uses the simplest ingredients and the most traditional combination to cook a pot of memorable desserts. Tangerine peels are dried tangerine peels. In Xinhui, Guangdong, the orange flesh can be eaten freely, but the orange peels must be left. The dried orange peels can only be called tangerine peels for at least 3 years. The longer it is stored. The more valuable it is. Chenpi has the effects of regulating qi and reducing adverse effects, regulating the appetite, removing dampness and reducing phlegm, fullness of the chest and diaphragm, abdominal distension and pain, reluctance to eat, lung qi block, coughing and excessive phlegm.
This time, we used a soymilk machine to boil a pot of well-known [Orange Peel and Red Bean Paste]. The orange peel is completely melted in the red bean paste and absorbed more completely.

Ingredients

120g Red Beans
1 piece Tangerine Peel
1000ml Shimizu
50g Crystal Sugar

Tangerine Red Bean Paste

1. Prepare 120 grams of red beans and a piece of tangerine peel

2. Prepare 120 grams of red beans and a piece of tangerine peel

3. Scrub the tangerine peel

4. Put the tangerine peel, red beans, rock sugar and water into the soymilk machine

5. Press the "Mung Bean Paste" function button of the soymilk machine

6. After the soymilk machine is finished, there will be a rich fragrance [Tangerine Peel and Red Bean Paste]

Tips:
1 It can be boiled in a saucepan without using a soymilk machine
2 When tasting, you can sprinkle some dried osmanthus to increase the fragrance
3 Sweetness can be adjusted according to taste