This is a famous traditional Cantonese dessert. It is prepared using most traditional combinations to get most memorable taste. Red bean paste with tangerine peel, thick and rusty, looks ordinary, but there will be a faint aroma of tangerine peel in mouth, and aroma will remain on lips and teeth after eating. 陈皮 即 晒干 的 橘子皮 ， 而且 真 是 陈 越 好 ， 在 的 里 ， ， ， 年 之内 称为 果皮 果皮 果皮 年 的 的 才 ， 以 时间 时间 ， 年 叫 叫 叫 叫 叫 叫 叫 叫 叫 叫 叫 叫陈皮而且The longer, more expensive. Old Chenpi is certainly not old, but it needs to be stored for a long time, and it must be properly stored. There should be no moisture. When wet, it will easily have a musty smell. The color is not dead black, but a brilliant dark brown. if there is a faint fragrance, it is a high-end product. In Guangdong Province, Xinhui tangerine peel is a famous tangerine peel product. Material Method
Get all your materials ready.
Rinse red beans and soak for 2 hours.
Soak tangerine peel in warm water until soft.
Next, use a knife to scrape off tangerine core, which is white garment inside tangerine peel.
Cut into thin strips.
Place soaked red beans and mandarin peel in a saucepan and add some water.
Boil over high heat, turn to medium heat and simmer for about 2 hours, cook until red beans are shortbread, then add the sugar.
Simmer until sugar dissolves.
Cooked red bean paste is hot and sticky.
The red bean paste with addition of tangerine zest has a deeper flavor and a more delicate texture.
The most traditional is most classic, and most classic is most memorable.
Welcome, feel free to try.