Red beans: hot water = 1:4~6 (or more), leave it overnight and cook again the next day. It only takes about 30 minutes to have a cooked red bean soup ready to enjoy.

Note: The red beans will expand, so don’t put too much. Red beans + hot water should be less than 60% of the thermos flask

This method is suitable for making a small amount of red bean soup. If you want to make more, please get a few more thermos flasks.

Good Baby Method

Add water to the red beans to cover about 5 cm high, and soak them for 8-12 hours (one night). Remove the red beans floating on the water (poor quality), remove the remaining red beans and rinse them, add water to a pot and boil until boiling, then turn into small pieces Cook over high heat until cooked and soft (about 1-2 hours).

If using a pressure cooker, when the whistle starts whining, turn to low heat and cook for another 20 to 30 minutes.

Quick method

Red beans: cold water = 1:4. After boiling, turn to medium heat and cook for about 10 minutes, then turn off the heat and cover the pot (must be careful) (together) let stand. After 1 hour, remove the red beans, replace with clean water and continue cooking to make a soft red bean soup.

Seasoning tips for red bean soup ◎Rock sugar>Brown sugar>White sugar ◎Add 1 pinch of salt (a pot of red bean soup for 4 people should be less than 1/2 spoon) ◎After the red beans are boiled, add sugar to taste ( Because sugar molecules are larger than water molecules, if you boil red beans + water + sugar at the beginning, the sugar molecules will prevent water molecules from penetrating into the red beans, making them less likely to be cooked)