陳皮紅豆沙 Red Bean And Tangerine Peel Dessert #傳統中式糖水 (有字幕 With Subtitles)

大家好 今天我煮"陳皮紅豆沙", 這裡紅豆300克, 陳皮1.5克, 我用冰糖片糖各一半, 冰糖清甜 片糖味道濃郁, 份量隨自己口味決定。陳皮浸軟, 紅豆的處理方法有幾種, 第一種是把它放冰格過夜, 第二種是浸它一晚, 第三種是最少浸它2小時, 我今次這些紅豆沒有浸泡過, 因為是臨時煮, 我洗淨後就煮, 陳皮去瓤。這是1.5公升凍水(室溫水), 紅豆和陳皮一起放下煮, 煮開5分鐘後關火, 靜置30分鐘。靜置30分鐘後, 有人會倒掉這些水, 說是去掉紅豆的苦澀味, 我這次是不換水的, 再煮開後轉小火, 煮45分鐘。已經煮了45分鐘, 可以用湯勺把部份紅豆搓爛, 如果喜歡整顆紅豆就不須要搓爛, 或者用一隔篩把紅豆放上去搓爛, 這個狀態大概是一半搓爛了, 糖放一部份, 不夠甜再加。
Hello everyone today I prepare "Red Bean And Tangerine Peel Dessert", Here are red beans 300g, Tangerine peel 1.5g, I use rock sugar and slab sugar in equal parts, Rock sugar is tasted clear & slab sugar is deep and complex, Serving amount depends on your choice. Tangerine peel is soaked to soft. There are several ways to process red beans,The first is to put it in the freezer of the refrigerator overnight, The second is to soak overnight, The third is to soak for at least 2 hours, I have not soaked these red beans this time, Because it is cooked impromptu, I cook it after washing, Remove the pulp of tangerine peel. This is 1.5 liters of cool water (room temperature water), Red beans and tangerine peel are added and start to cook together, Turn off the heat after boiling for 5 minutes, Let stand for 30 minutes. After 30 minutes, Someone will dump this water, It's said to remove the bitterness of red beans, I don’t change water this time, Turn to low heat after boiling again, Cook for 45 minutes. Have cooked for 45 minutes, Use a ladle rub some red beans to paste, If you like the whole red bean, No need to rub, Or use a sieve rub the red beans over it, This state is around half rubbed, Put in a portion of the sugar, Add in the rest if sweetness is not enough.

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