Method

1. Soak the red beans in cold water for five hours.

2. Pour the soaked red beans into the rice cooker, and add a little water but no sugar.

3. In the rice cooker cooking mode, cut off the power directly after cooking for fifteen minutes, and continue soaking the red beans for three hours with the lid on.

4. In the rice cooker cooking mode, cook for another half an hour. Let the red beans absorb the water and then turn off the power.

5. According to your own taste, add brown sugar in small amounts and stir evenly.

6. Cover the lid and simmer for 5 minutes to allow the sugar to fully melt into the bean paste. The specific method is as follows:

First, wash the red beans with clean water, put them on a plate, add enough water and soak them for 1-2 hours. Because red beans are relatively hard, soaking them in water beforehand will make them easier to soften.

Second, pour the soaked red beans and water into the rice cooker in a ratio of 1:8, press the cooking button and start cooking.

Third, after the water boils, continue to cook for ten minutes, and then press the keep warm button. Because red beans are relatively hard, they need to be kept warm for about an hour to soften the red beans.

Fourth, after keeping warm for 1 hour, continue to press the cooking button to bring it to a boil, and then open the lid.

Fifth, you can add sugar according to your personal preference. White sugar or rock sugar can be used. Stir continuously. When the sugar is incorporated into the red bean soup, turn off the power or activate the keep warm button. A hot pot of red bean soup and you're done.