Plum kidney bean is a necessary side dish in many Cantonese restaurants. Taste sweet and sour, appetizing and refreshing, deeply loved by female friends. White kidney bean is a kind of food with high potassium, high magnesium and low sodium. Every 100 grams contains potassium 1520 mg, magnesium 193.5 mg and sodium only 0.8 ~ 0.9 mg, which is very suitable for people with heart disease, arteriosclerosis, hyperlipidemia and hypokalemia. It's easy to make it at home, and it tastes better if it's chilled in summer.

White kidney bean

200 grams

preserved plum

Eight pieces

honey

Proper amount

crystal sugar

50 grams

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1. White kidney beans are soaked in cold water for one day until they are big. 2. Put a proper amount of water in the pot, add white kidney beans and bring to a boil. 3. Add the washed plum and continue to cook. 4. Add rock sugar and turn to medium heat. 5. Cook the beans until they are soft and rotten, but don't break the skin. After turning off the fire, you'd better not eat in a hurry. Soak them in the soup for a while, it will taste better.

Tips:

1. It is best to choose kidney beans with neat appearance and full skin. I bought it in the supermarket. It doesn't look good.

When cooking, be careful not to break the skin.

3. Mix honey according to your own preferences when eating.

4, you can also cook with ebony, and the effect is equally good.