Chinese Food
Korean red bean porridge (winter solstice porridge)
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The origin of eating red bean porridge people in ancient Korea thought that ghosts and gods were afraid of red. So they boiled the red bean into porridge to eat, or put some red things in every corner of the room to ward off evil spirits or remove diseases. It is said that a Korean was infected with some kind of infectious disease and recovered from eating red bean porridge. Therefore, it is believed that red bean can drive away evil spirits and drive away bad luck. Therefore, red bean porridge will be drunk every winter solstice. In addition to the good moral
Cooking ingredients
Cooking Steps
Step1:Wash the red bean and soak it in water for half a day. Put it in the pot and cook until it is soft and rotten. Separate the red bean soup and the red bean. And the red beans will be pressed into bean paste (the more delicate the better. You can press the mud first and then filter out the red bean skin, or use the conditioning machine to make it muddy).
Step2:Wash the glutinous rice in advance. Soak it in water for about 2 hours. Then put it into red bean soup and cook until the rice is cooked and rotten (add water as necessary to adjust the consistency). Add red bean sand and mix well.
Step3:Make use of the time of cooking porridge. Make the Tangyuan in advance (it's better to add a small spoon of ginger juice to the glutinous rice flour). Finally, put the Tangyuan into the red bean porridge and cook it (you can also take another pot to cook the Tangyuan, and then put it into the red bean porridge)
Cooking tips:There are skills in making delicious dishes.
