Super like to eat honey red beans, but always bought outside is too sweet and not very healthy. So I watched the honey red bean recipe in the kitchen for a long time. In fact, no matter how successful others are, the various proportions still have to be experimented several times before I know. This recipe is suitable for red beans to be washed in advance for a night. If it is only two or three hours, the amount of water in the recipe will not be rotten.
(When I red bean, I forgot to take a photo, just soaked the mung bean today, forgive me for replacing it with mung bean.) Red beans are soaked in advance, at least one night. I brewed it the night before and then cooked it the next night (because it was not at home during the day), it was such a small glass bottle. (Refrigerate in the refrigerator, otherwise it may be directly damaged)
(The process forgets to take pictures) Put the soaked red beans into the rice cooker (my rice cooker is the most classic type of student party, there is no button for cooking all kinds of porridge), and then adding water without red beans is completely gone. It’s a little bit more than Qiping (the amount of water here can be mastered by itself, because the red beans have been so long, the water is enough to boil it)
After boiling the water, the red beans are almost completely boiled. Turn off the rice cooker and add the right amount of rock sugar and cover it. The taste is with the individual, then open the lid and stir it in about ten minutes.
Note that the amount of water added is so small because it has been soaked for a long time.