1. Mung beans are soaked in advance 1 hour. Kamikiri silk soaked in kelp. Add water to the rice cooker, pour in mung beans, ginger and dried tangerine peel, and cook for 40 minutes. During this period, stirring is needed to prevent sticking to the bottom. If you like the soft and rotten taste, you can adjust the cooking time appropriately.

2. Pour kelp and rock sugar into the rice cooker and continue to cook for about ten minutes, so that the mung bean kelp syrup for summer heat is ready!