How to make red bean soup thick

Job's tears can treat dampness and arthritis, benefit the intestines and stomach, eliminate edema, strengthen the spleen and stomach, and long-term consumption can make the body lighter and benefit the qi. Red beans also have obvious effects of promoting diuresis, reducing swelling, nourishing the heart, and strengthening the spleen and stomach. Therefore, barley and red bean porridge is the best way to treat dampness. So how do you make red bean soup thick? Here are a few tips and detailed methods of making red bean soup.

How to make red bean soup

1. Prepare 100 grams of red beans and appropriate amount of rock sugar;

2. Wash the red beans, soak them in warm water for 1-2 hours, and then cook them in an electric pressure cooker for 30 minutes;

3. Put a small amount of water into the pot and bring it to a boil, then add the cooked red beans and appropriate amount of rock sugar, stir while cooking, and remove from the heat when all the rock sugar is melted;

4. Place the red bean paste into containers (preferably porcelain bowls or glass cups) and let it sit for about two hours to solidify before serving.[1]

Effects of Red Bean Soup

Red beans are rich in protein, calcium, phosphorus, iron and other minerals and B vitamins, and have a good nourishing effect. Traditional Chinese medicine believes that red beans are mild in nature, sweet and sour in taste, and have the effects of strengthening the spleen and promoting diuresis, clearing away heat and dampness, reducing swelling and detoxifying. Because red beans are good at descending and clearing the water channels, the ancients said that "eating more red beans will make you thin." Red beans contain more dietary fiber, which has the effects of moisturizing the intestines and promoting bowel movements, lowering blood lipids and blood pressure, regulating blood sugar, and promoting bodybuilding and weight loss.

1. Wash and soak the barley and red beans for two to three hours.

2 Bring to a boil over high heat. When the pressure cooker starts to steam, turn down the heat to the lowest setting and simmer for 30 minutes. Turn off the heat and let the air vent naturally.

Tips: It should be noted that barley and red beans are not sticky, so the soup they make is different from the rice and millet porridge we usually drink. It feels clear and watery. You will get used to it. Never add rice to the soup, because rice is wet and sticky. Although the taste of the soup is good, it loses the effect of removing moisture.