1.
After washing the lotus seeds and red beans, soak them in clean water for about 6-8 hours, which is slightly shorter than the soaking time of small pieces of lily
2. Soak tangerine peel, students who don’t like the taste of tangerine peel can not put it
3. After boiling the water, blanch the boiled red beans to make sand
4. Boil the red beans and tangerine peels in a pot under cold water, change to medium and low heat and cook for about one hour
5. Strain half of the red bean soup to another pot, and sift half or two-thirds of the red beans
6. Press the boiled red beans into puree, sieve and add to the previous red bean soup, the remaining half or one-third of the red beans will continue to be boiled in the red bean soup, and add the soaked lotus seeds and lilies
7. Simmer for about an hour on medium and low heat, stirring occasionally for a while, and cook until sand is formed. You can remove the dried tangerine peel and discard it.
8. Add rock sugar according to your own preference before serving, and after saccharification, you can get out of the pan
Tips:Remarks: Remove the lotus seeds and lilies and replace them with lightly roasted rice cakes on both sides to make Japanese-style red bean and rice cake soup~
