Red Bean Recipe

Red beans are a relatively common food ingredient. Generally, we eat red beans to make foods such as red bean syrup or red bean cakes. We can also use red beans to cook porridge. However, we must know that red beans need to be soaked in clean water for a period of time before cooking, so that the red beans can be cooked easily. Red bean is an ingredient that can nourish the kidneys and blood, as well as regulate the spleen and stomach. It is very good for us to eat some of it in our daily life, especially for those who are weak.

Red Bean and Barley Porridge

Ingredients: red beans, coix seeds, water, rock sugar. Method: 1. For red bean and coix seed porridge, prepare equal amounts of red beans and coix seeds. After washing them, the red beans need to be soaked for about two to three hours, and the coix seeds only need to be soaked for one hour.

2. Then you have to boil the red beans first, because it takes a little longer. After boiling, add some cold water, and then add more cold water after boiling. This way the red beans are easier to bloom and cook, and it is said to be more fragrant.

3. After the red beans are cooked and bloomed, add the coix seeds. Bring to a boil over high heat, then turn to low heat and cook until thick. Then add rock sugar for seasoning.

Black Rice and Red Bean Porridge

Ingredients: red beans, black rice, white sugar

practice

1. Wash the red beans and black rice and soak them in clean water for more than 5 hours.

2. Pour out the soaking water, put black rice, red beans and appropriate amount of cold water into the pot, boil over high heat, then turn to low heat and cook until cooked through, then add sugar.

Red Bean Pancakes

Ingredients: 250g all-purpose flour 1.5 tsp aluminum-free baking powder 2 eggs 45g melted butter 400g milk 1/2 tsp salt 45g sugar 200g red bean paste

practice

1 Flour + baking powder sifted

2. Stir the oil and eggs until emulsified (the melted butter must be cooled before adding it to the eggs, otherwise it will become egg drop), add milk, sugar and salt, mix well, and pour into the sifted powder

3 Use a whisk to mix gently. It's ok if there are big lumps. It doesn't matter if there are small lumps. Don't over-mix to cause the batter to become glutenous, otherwise the muffins will have a tougher texture (if you like a firm texture, stir vigorously)

4 Let the batter sit for at least 10 minutes to relax before baking. Preheat the waffle maker. Each waffle maker has a different temperature. Mine started to smoke after just 3 minutes of preheating. Use an ice cream scoop to scoop two spoonfuls.

5. Put the red bean paste on the

6 Cover the red bean filling with a little more batter. Cover it when you see bubbles coming out of the batter. Turn it over and bake for 3 minutes.

7. If you beat the eggs, the muffins will be crispier.