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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Put 120g mung beans in a strainer and wash thoroughly, soak mung beans in water for 1 hour; wash 1 piece tangerine peel and soak for 1 hour; soak 1 piece kelp until expanded.
Watch out
Mung beans must be thoroughly washed and sieved to remove impurities, otherwise the texture will be affected.
Cut the expanded 1 piece kelp into thin shreds; use a knife to completely scrape off the white inner pith of the softened 1 piece tangerine peel.
Watch out
The white pith of the tangerine peel must be completely scraped clean, otherwise the mung bean soup will taste bitter.
Add 1600cc cold water into the claypot, put in 120g soaked mung beans and the scraped 1 piece tangerine peel, heat until boiling, turn to low heat and cook for half an hour until mung beans soften, skim off floating mung bean shells during the process.
local_fire_departmentMedium-low heat, about 30 minutesWatch out
Do not cover the pot while boiling mung beans, otherwise it will easily overflow when boiling.
When moving a hot claypot, you must use insulated heat-resistant cloth or gloves, as claypots conduct heat extremely quickly and touching them barehanded will cause severe burns.
Turn up the heat until the water boils again, cover the pot, turn off the heat and simmer the mung beans for 1 hour.
local_fire_departmentHigh heat until boiling then turn off, 1 hourWatch out
Make sure the stove is turned off before covering the pot, and use a proper lid to retain heat.
Turn on the heat after simmering, add 100cc hot water if water has evaporated; take out the tangerine peel and cut into thin shreds, add it into the pot along with the shredded 1 piece kelp, 0.5 piece washed and chopped herb, and 0.75 piece slab sugar, cook for another 10 minutes.
local_fire_departmentMedium heat, about 10 minutesWatch out
Must add hot water instead of cold water, otherwise it will drop the temperature inside the pot and affect the softness of mung beans.
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