Red bean and lotus root soup

Overview

Since the rice cooker entered the kitchen, its utilization rate has been very high. Many tasks that were previously performed by gas stoves are now completed by rice cookers. The use of rice cookers is much cleaner and hygienic than gas stoves, and reduces pollution. Moreover, it eliminates the worry of spillage and the need to wait in front of the gas stove. The corn, lotus root and red bean soup made in this rice cooker is both delicious and nutritious.

Tags

• soups
• home cooking
• lunch
• dinner
• brown sugar
• corn
• lotus root
• red beans

Ingredients

Steps

1. 1 Wash the red beans and soak them in cold water for 2 hours.

   

2. 2 Wash the corn and lotus root.

   

3. 3 Put the red beans and the water in which they are soaked into the rice cooker, add enough water, cover and turn on the rice cooker.

   

4. 4 Peel the corn kernels.

   

5. 5 After 40 minutes, put the corn kernels into the rice cooker, close the lid and continue cooking.

   

6. 6 Cut the lotus root into cubes.

   

7. 7 Put another pot into the pot and cook the lotus roots.

   

8. 8 Simmer until the red beans are soft and the corn is cooked. Add appropriate amount of brown sugar and turn off the power.

   

9. 9 Pour the cooked corn and red bean soup into a bowl.

   

10. 10 Add the cooked lotus root, stir briefly and enjoy.