INGREDIENTS:
1 cup Mung Bean
5 gram Tangerine Peel, dried
7 cups Water
1 cup Brown Sugar
small pinch of Salt
材料：
1 杯 綠豆
5 克 陳皮
7 杯 水
1 杯 啡糖
少撮 鹽
DIRECTION:
1. Rinse the mung bean and then soak it in water for at least two hours. Discard the water.
2. Rehydrate the tangerine peel in water and preserve the soaking water. Scrape off the white pith with the back of a knife. Slice the peels into thin strips.
3. In a deep pot, combine all the ingredients and the preserved soaking water, except the brown sugar. Bring it to a boil over high heat and then reduce the heat to medium. Continue to boil until the mung bean softens and breaks down; stirring it occasionally to prevent it from sticking. It takes about 1 hour. Add more water if the liquid becomes low.
4. When the mung bean is ready, add the brown sugar and stir it until dissolved. Remove the pot from the heat and the dessert is ready. This dessert can be served both cold and hot.
做法：
1. 綠豆沖淨，再浸水最少數小時；把水倒掉。
2. 陳皮用水浸軟, 浸過的水留起備用。用刀背刮去白色帶苦的內皮；陳皮切切絲。
3. 在一深鍋中加入所有材料和留起的水，除卻啡糖。用大火煮滾再把火調至中大火；繼續煮若1小時，期間要不時攪動以防黏底。如需要可中途多加水。
4. 綠豆煮好後，加入啡糖並攪拌至完全溶掉；離火，上桌。這甜品可熱食或涼食。
