Plum kidney beans are a must-have side dish in many Cantonese restaurants. They taste sweet and sour, appetizing and refreshing, and are very popular among female friends. White kidney beans are a high-potassium, high-magnesium, and low-sodium food. Each 100 grams contains 1520 mg of potassium, 193.5 mg of magnesium, and only 0.8 to 0.9 mg of sodium. It is very suitable for people with heart disease, arteriosclerosis, hyperlipidemia, and hypokalemia. . You can easily make it at home, and it tastes better when chilled in the summer. (Collapse)

Ingredients

Main ingredients

White kidney beans

200g

Accessories

Hua Mei

60g

Rock sugar

50g

Steps

1. Use cold water for white kidney beans Soak for a day until Microsoft rises.

2. Put an appropriate amount of water in the pot, add white kidney beans and bring to a boil over high heat.

3. Add the washed plums and continue cooking.

4. Add rock sugar and turn to medium-low heat.

5. Cook until the beans are soft but not broken. After turning off the heat, it is best not to eat them in a hurry. They will taste better if they are soaked in the soup for a while.

Tips

1. It is best to choose kidney beans that are neat, plump and not broken. (I bought it in the supermarket, the quality is not good)

2. When cooking, be careful not to break the skin.

3. Add honey according to your own preference when eating.

4. You can also use black plums to cook it, and the effect is equally good.