Dessert, as a bright pearl in food culture, has always attracted countless diners with its unique taste and exquisite appearance. Among many desserts, red bean paste with tangerine peel has become the favorite of many people for its unique sweet taste and rich nutritional value. Today, let's explore how to make this delicious and healthy dessert at home - red bean paste with orange peel.
I. Preparation of materials
The main ingredients for making red bean paste with tangerine peel include red beans, tangerine peel, rock sugar and water. Red bean is the main ingredient of the dessert, which is rich in protein, vitamins and minerals and other nutrients, has the effect of nourishing blood, diuretic and swelling. Chenpi is a kind of Chinese herbal medicine with unique flavor, which can regulate qi, strengthen the spleen, dry dampness and dissolve phlegm. Rock sugar is used to regulate the sweetness of the dessert, making its taste more mellow.
Second, the production process
1. red bean processing: clean red beans, soaked for several hours in advance, in order to better cook. Soaked red beans into the pot, add the right amount of water, boil over high heat and then turn to low heat to cook slowly. Cooked red beans need to be fished out and drained, standby.
2. Pericarp treatment: clean the pericarp, remove the impurities on the surface. Cut the pericarp into thin julienne strips and set aside.
3. Cooking dessert: put the cooked red beans into a pot, add the right amount of water and rock sugar, boil over high heat and then turn to low heat and cook slowly. During the cooking process, keep stirring so that the red beans do not stick to the pot. When the red beans are cooked to soft, thick soup, add the peel, continue to cook for a few minutes, so that the flavor of the peel into the red bean paste.
4. Plating: Pour the cooked red bean paste into a bowl and let it cool slightly before serving. According to personal preference, you can also add the appropriate amount of coconut milk, milk, etc., so that the dessert taste more rich.
Third, production skills
1. soaking red beans: red beans need to be soaked for a few hours before cooking for better cooking. At the same time, soaking can also make the red beans to fully absorb water, cooked red bean paste more delicate. 2.
2. Cooking temperature: When cooking red bean paste with tangerine peel, keep the fire low and slow so that the red beans will not be overcooked or stick to the pot. At the same time, low heat and slow cooking can also make the flavor of red bean paste more mellow.
3. Amount of Pericarp: Pericarp has a unique flavor, but excessive use will affect the taste of the dessert. Therefore, in the production process, according to personal taste to add the right amount of peel.
4. the amount of rock sugar: the amount of rock sugar can be adjusted according to personal taste. Those who like sweeter can add more rock sugar, and vice versa, add less.
Nutritional value
Pericarp red bean paste is not only sweet and savory, but also has a rich nutritional value. Red beans are rich in protein, vitamins and minerals and other nutrients, with blood nourishing, diuretic swelling and other effects. Chenpi has the function of regulating qi and strengthening the spleen, drying dampness and resolving phlegm. The combination of the two, not only taste sweet and delicious, but also can play a role in health care.
V. Culinary Culture
As a traditional dessert, red bean paste with tangerine peel has a long history and is loved by people. It is not only a delicious dessert, but also a cultural heritage. While tasting red bean paste with orange peel, we can also feel the profoundness of Chinese food culture.
In short, red bean paste with orange peel is a delicious and healthy dessert. With the simple preparation of ingredients and the process of making, we can taste this delicious dessert at home. At the same time, it also has rich nutritional value and deep cultural heritage, which is worth savoring and passing on.
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