Chinese Food
Taro and red bean soup
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Maybe it's winter. I always want to drink some sweet sugar water. Red beans are always prepared at home, but taro is not often eaten. Because a taro is too big to eat. It's not. I bought half taro and came back. I cut some sweet soup and put it in the fridge It's the first time to make taro red bean soup. It's found that the soft glutinous taro and the red bean in the sand match very well. It's very comfortable to drink. Winter's sincere work. Sweet food partners can try it.
Cooking ingredients
Cooking Steps
Step1:Red beans are washed and soaked in water overnight. They need to be refrigerated in summer and not in winter.
Step2:Get up the next morning and pour some water. Then add some water and boil it in the beans. Then pour out the newly boiled water.
Step3:Add 750 grams of water and boil with beans in the pot for 15 minutes, then turn off the heat and cover the pot and simmer for 15 minutes. Then boil for another 15 minutes, turn off the heat and simmer for 15 minutes.
Step4:Taro peeled and sliced. Don't cut it too thin. It's easy to boil
Step5:After the second stew for 15 minutes, add taro and cook for about 10 minutes.
Step6:Then add in the lollipop and cook until it melts. Before starting the pot, try the sweetness. Add less than salt to improve the taste.
Step7:Finished produc
Step8:A bowl of soft and glutinous sweet soup is read
Cooking tips:It's recommended to cook red bean paste in a casserole. It's easier to produce sand. But it is recommended to use a small fire in the whole process. Otherwise, it is easy to overflow the pot. Don't cut taro too thin. You can't eat it if it's too rotten. There are skills in making delicious dishes.
