I don't think it's a very formal and very contentful recipe. Just share the red bean soup that I cooked. Every one of the red beans is very clear. It can't be mixed up. I bought a snack car and went to the school gate. Haha
Wash the red beans, put them in a wok and boil them. Boil in medium heat for 10 minutes, then drain the water and soak for more than six hours.
The soaked red beans are drained of water.
One-time addition of enough water to boil, the amount of water I am used to is more than three times the height of the red beans at the bottom of the pot.
After boiling, turn to the minimum fire, cover the lid, cook slowly, and cook until the red beans that are picked up randomly can be turned off. This step can be used several times, because sometimes there are some red bean powder and some have a hard core, so you can get a few powders and basically powder after pressing the powder.
Add the fine sugar, stir evenly and turn off the heat. Cover the lid and let the sugar melt. This step is suitable for people who cook the same day as I cook the next day. If you want to drink it on the same day, you want to drink it. After mixing, add more sugar and stir for 5 minutes. The sugar melts and closes the lid. Can drink.
Together with a piece of roast rice cake, it is the classic Japanese red bean cake soup. Sweet and warm, have a good mood when eating a bowl.
The sweetness I like is 140g sugar. I feel just right. Anyway, I can add it according to my preference.