Tangerine peel and red bean paste is a good summer product for clearing the lungs and relieving fever. Tangerine peel red bean paste is a well-known traditional Cantonese dessert. It uses the most traditional combination to create the most memorable taste. The red bean paste with tangerine peel is thick and gritty.

It looks ordinary, but there is a faint scent of tangerine peel in the mouth, and the fragrance lingers on your lips and teeth after eating.

Method 1

Ingredients:

400 grams of red beans, 100 grams of rock sugar, appropriate amount of tangerine peel and starch.

Preparation method:

1. Wash the red beans and cut the tangerine peel into small pieces and set aside.

2． Add an appropriate amount of water to the pot and bring to a boil, add red beans and tangerine peel, and simmer over medium heat for 1 hour until the soup thickens.

3． Strain the red beans and grind them into pureed beans; set aside the red bean water.

4． Put the red bean puree, red bean water, and rock sugar into a pot and bring to a boil, then thicken the gravy.

Method 2

Ingredients: 200 grams of red beans

Accessories: 20 grams of tangerine peel, appropriate amount of white sugar, appropriate amount of water

How to make tangerine peel and red bean paste

1. Select red beans with full grains

2. Soak them one night in advance

3. Put enough water in the rice cooker and start cooking the beans

4. There are several kinds of tangerine peel. I like the tangerine peel with a more mellow taste

5. After the beans are cooked for five minutes, add the tangerine peel

6. Then Continue cooking. After about an hour, the beans will become bean paste. Add rock sugar according to your own taste. It will be more delicious after cooling.