Practice:
1. Wash red beans and soak them in clear water for 8 hours.
2. Power on the electric cooker, select the porridge stewing program, set the time for 2 hours, and start cooking porridge. I made an appointment the night before. Wash the red beans and put them directly into the saucepan to set the stewing time and the appointment completion time. In this way, you can have delicious porridge for breakfast the next morning, which is especially convenient. By the time it's time, the red beans have been stewed completely soft and rotten, but the red beans are definitely not sticky, and the red beans and soup are separated. This requires our secret. Take a few spoonfuls of water with 60-80 degrees, and I use red bean soup, because the temperature of porridge is not 100 degrees after stewing, and the temperature is just right, so add a few spoonfuls of lotus root starch.
4. Mix thoroughly until there are no lotus root starch particles, just like mixing starch in cooking.
5. Red bean porridge is heated to boiling, which is 100 degrees Celsius. Pour the stirred lotus root starch into the pot and stir it quickly. You can see that the red bean porridge is already very sticky. If you cook porridge directly, when the red beans are soft and rotten, mix the lotus root starch with 60-80 degrees of water and pour it directly into the pot and stir well. 6. Add the right amount of sugar and control the sweetness yourself.
7. Finally, sprinkle a handful of dried sweet-scented osmanthus and mix well. Immediately, the sweet-scented osmanthus and red bean porridge will be ready. If there is no dried osmanthus, you can use osmanthus sauce, but the taste may not be as rich as dried osmanthus. If the lotus root starch you bought is sweet-scented osmanthus, it can also be omitted. But it certainly doesn't taste as good as dried osmanthus.