Chinese Food
The beautiful meeting of plum and kidney bean
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The plum kidney bean is not only loved by me, but also a popular dish in the hotel. It tastes sweet and sour. It's appetizing and refreshing. It's very popular with female friends. After soaking, cooking and soaking, the white beans are dyed with the color of plum. The dried and hard beans are turned into plump particles and beautiful bodies. The tasteless taste becomes sour, sweet and Sandy. People can't stop eating until every corner of the stomach is full. It must take time to cook the kidney beans. After careful cooking, the smooth and mellow big kidney bean is not only soft and delicious, but also absorbs the sweetness of plum. The cold preserved kidney bean brings you a touch of cool and refreshing, which will definitely make you realize the unexpected surprise of the beautiful encounter between plum blossom and kidney bean
Cooking ingredients
Cooking Steps
Step1:The main character of this dish is kidney bean, which needs to be soaked. After a long time of soaking, not only can the cooking time be shortened, but also can save energy and avoid wast
Step2:Plum from supermarke
Step3:Soak the white kidney beans overnight, together with plum and ice sugar, and put them into the pot over medium and low heat. Cook until the white kidney beans are soft. If you want to save time, use pressure cooker. It's much faster. But if you don't master the time well, it will be too bad and affect the beauty. I can use the electric pressure cooker for ten minutes at a time. This is my private secret. It's for reference only.
Step4:Soak in the sauce. Don't take out the cooked kidney beans immediately. Then leave them in the pot and soak in the sauce for more than three hours. Let the taste fully mix in the kidney beans.
Cooking tips:Kidney bean with plum blossom is a necessary dish for many Cantonese restaurants. White kidney bean is a food with high potassium, high magnesium and low sodium. It contains 1520 mg of potassium and 193.5 mg of magnesium per 100 grams. Sodium is only 0.8-0.9 mg. It is very suitable for people with heart disease, arteriosclerosis, hyperlipidemia and hypokalemia. You can easily make it by yourself at home. It's freezing in summer. It tastes better and has skills in cooking.
