kepo-ing Zz85

绿豆汤， or green pea soup, is one my favorite traditional Chinese desserts.

Having a short break between my NS and NUS (the difference in U means university) gives me couple of time to spend in the kitchen. Having gathered advices from couple of ladies, its time to try out. Here’s a link to more or less standard recipe for cooking green beans, but mine’s going to be with a little variation.

1. Ingredients.

Here I have: green beans, rock sugar, padang leaves, barley seeds.

2. Start to Boil

Here I have a huge pot of water, and I added 250 grams of green bean seeds.

Brother’s/Dad’s advice: Place less water so the water can boil quickly, food can heat up faster, then add more water if needed.

Cover with a lid to keep the heat in if you want the beans to open up quickly.

Mom’s advice: Place a porcelain bowl or spoon into the soup so the green beans can open quicker.

3. Mix other ingredients in

Throw the barley seeds in.

Wash and tie the padang leaves before throwing them into the soup. If you are boiling the soup for long time, remember to remove the leaves when you find the taste from the leaves have used up.

Throw in rock sugar, to make it taste sweet. I used 6 pieces, but you can add different amount to your liking.

4. Serve

Okay done. Time to scoop some out to test. My pail of soup created more than 10 servings.

You could eat it warm, or cold. Cool it down on the table before placing into the refrigerator for cooling or storing. Remember to heat up the soup if you want to store it the pot overnight.

5. Enjoy

Other than the reason Zz85’s a dessert guy, he loves sweet stuff, especially 凉 “cooling” stuff, therefore all the more Zz85 loves green bean soup, yum yump!