Rose red bean soup

Overview

I have always thought that adzuki beans are red beans, and red beans are adzuki beans. The reason why adzuki bean is called adzuki bean is because of its small color and red color. The most common red bean has these two characteristics, so of course it should be adzuki bean. Later, I heard that adzuki beans are different from the red beans that can be seen everywhere. Its shape is more slender. Only adzuki beans can be used as medicine, and ordinary red beans do not have such significant medicinal effects. In this case, this red bean is not a common thing. Because when I looked around, I saw that although the red beans that I saw were of different sizes, they were not all slender. If we don’t have adzuki beans to make this soup, we can only use red beans instead. I'm embarrassed to call it Chi Xiao Bean Soup, to avoid being suspected of being an impostor. I had to call it red bean soup, red means red. Adzuki beans are both red beans. I wonder if they also have the effects of clearing away heat and detoxifying, relieving heat and quenching thirst, and are diuretic and moisturizing?

Tags

• soup
• red beans
• starch
• sugar rose
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Wash the red beans and drain

   

3. 3 Pour into the stew pot and add 200 grams of water

   

4. 4 Put it into an electric stew pot and simmer over water for about 2 hours

   

5. 5 Red beans are crispy, take out of the pan and let cool

   

6. 6 Pour into food processor

   

7. 7 Beat into a thick paste

   

8. 8 Pour into the pot

   

9. 9 Add the remaining water and mix well

   

10. 10 Pour a little water into the starch

    

11. 11 Stir into a thin paste and set aside

    

12. 12 Put the red bean milk on the fire and heat it over medium-low heat until it boils

    

13. 13 While stirring, pour in the starch paste

    

14. 14 After it boils again, continue to cook for 2 minutes and turn off the heat

    

15. 15 Add sugar rose and mix well

    

16. 16 Serve out and eat