1, mung bean syrup: Wash mung beans and soak them in clear water for 2 hours. After the mung bean swells, twist off the mung bean skin by hand, leaving the bean core inside for later use. The dried tangerine peel is also soaked in clear water, and the white pulp inside is scraped off with a knife and cut into shreds. After soaking kelp for 10 minutes, wash it, change the knife and cut it into 5 cm long filaments. Pour clean water into the pot. After boiling, pour the mung bean core, dried tangerine peel and kelp into the pot, cover the pot, and simmer for about 1 hour. Finally, add rock sugar and cook for another 20 minutes. After natural cooling, it can be eaten in the refrigerator for 2 hours, and the taste is better.

2, sweet potato syrup: peeled sweet potatoes, washed and cut into thick slices, soaked in water for half an hour, and changed water at any time when soaking. Boil 3 cups of water and ginger in a pot, then add sweet potatoes, cook them on low heat until they are crisp for about 20 minutes, and then add rock sugar to dissolve and boil.

3, Sydney syrup: Sydney peeled, pitted, cut the right amount. Put Sydney and water into a pot and cook over low heat. Pour into a container, add rock sugar when it is warm, and stir well.