2. Put kelp, mung beans and sweet almonds into the pot together, add water and add cloth-wrapped roses.

3. After kelp and mung beans are cooked, take out the roses and add brown sugar.

Shelling method: soak mung beans in warm water for 20 minutes and wash them clean.

Boil mung beans with water and add water in the middle, because mung beans will absorb water continuously. Anyway, I finished the whole program with a third bucket of bottled water.

After the mung bean absorbs enough water, add water to make the water surface higher than the mung bean, and heat it with strong fire. After about fifteen minutes, the mung bean shell will automatically float on the water. Carefully remove the mung bean shell with a spoon, and keep adding water, because it is easy to dry in the fire.