Method for cooking red beans:
Soak the beans in warm water for 15 minutes, then put the beans and sugar in boiling water when the water is boiling, and cook for 20 minutes. Cool the beans with a spoon for a few times and then cook for 3 minutes.
Red bean, the seed of Phaseolus angularis (Willd.) W.F. Wright. Scientific name: Vigna umbellata is called adzuki bean in Benjing, adzuki bean in Rihuazi Materia Medica, adzuki bean in Compendium of Materia Medica, adzuki bean in Primitive Materia Medica, and red mung bean and loushu thumb bean in Luchuan Materia Medica. The Manual of Chinese Herbal Medicine is called Zhu Chidou, the Pharmacology is also called Jin Hongdou and Zhu Xiaodou, The Classic meets the original is called pig liver red, and The Herbal Notes is also called Du Chidou. It is better for those with tight grains, purple color and red color. Boiling juice has a strong effect on promoting digestion, and it has a very effective effect on reducing swelling and promoting lactation. Picking mature pods in batches in summer and autumn, drying in the sun, beating out seeds, removing impurities, and drying in the sun. Annual herb, 50~ 100 cm high. Stems erect, with long bristles spread out. Leaves alternate, trifoliate, with long stalks, stipules lanceolate or ovate-lanceolate; The apical leaflet is ovoid, 5~ 10 cm long and 3~6 cm wide, the apex is acuminate, the base is nearly round, the lateral leaves are oblique, whole or 3-lobed, and both sides are white pilose. Racemes axillary; Calyx 5-lobed; Corolla butterfly, yellow; Stamens 10, dimorphic. Pods are cylindrical, shrink between seeds, hairless, 5~8 cm long, with 6~8 seeds. Seeds are long cylindrical, truncated or round at both ends, dark red or reddish. The flowering period is from July to August, and the fruiting period is from August to September.