Plum kidney beans

Overview

The sweet and sour side dish - Hua Mei Kidney Beans, the first time I tasted it was in a hotel more than ten years ago. The sweet and sour texture and taste have always been deep in my memory. When I tasted it again, I was tempted to make it myself. Plum kidney beans not only taste good, but the combination of the two also has medicinal value. Plums are good for people. Li Shizhen wrote in "Compendium of Materia Medica": Plums, the fruit of blood, strengthen the stomach, tighten the lungs, warm the spleen, stop bleeding and phlegm, reduce swelling and detoxification, produce body fluids and quench thirst, and cure chronic cough and diarrhea; white kidney beans have high medicinal value and have a sedative effect. They are high in potassium and low in sodium. They are very suitable for patients with heart disease, arteriosclerosis, hyperlipidemia and salt taboos.

Tags

• snacks
• cantonese cuisine
• children
• lunch
• dried hawthorn
• hua mei
• red dates
• rock sugar
• kidney beans
• salt

Ingredients

Steps

1. 1 A happy reunion of all the ingredients needed. Soak white kidney beans in cold water for more than 6 hours until swollen.

   

2. 2 Put an appropriate amount of water in the pot, add white kidney beans and bring to a boil over high heat.

   

3. 3 Add plums, rock sugar, and hawthorn and continue cooking over high heat for 30 minutes.

   

4. 4 After 30 minutes, reduce heat and simmer for 1 hour.

   

5. 5 Add the red dates and continue to cook over low heat for 30 minutes.

   

6. 6 The cooked kidney beans and other ingredients are soaked in the soup for 2 to 3 hours and allowed to cool naturally.

   

7. 7 Don’t rush to eat it yet, prepare a few oil-free and water-free dry glass bottles.

   

8. 8 It tastes better after being placed in a glass bottle and refrigerated for a few hours.

   

9. 9 The sweet and sour side dish - plum kidney beans is ready to enjoy.