Plum kidney beans is a lot of Cantonese restaurants must have small dishes, sweet and sour taste, appetizing and refreshing, by the female friends very like. White kidney beans are high potassium, high magnesium, low sodium food, per 100 grams of potassium 1520 milligrams, magnesium 193.5 milligrams, sodium is only 0.8 ~ 0.9 milligrams, very suitable for heart disease, arteriosclerosis, high blood fat, low blood potassium disease people eat. It is easy to make at home, and it tastes even better when it is chilled in summer.

White kidney beans?

200g

Plums

Eight

Honey

Appropriate amount

Icing sugar

50g

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1. Soak the white beans in cold water for a day until they are big and soft. 2. Put a pot of water into the pot, add the white beans and bring them to a boil over high heat. 3. 3. Add washed plums and continue to cook. 4. Add rock sugar and turn the heat to medium-low. 5. Cook until the beans are soft and mushy, but do not break the skin, turn off the heat, it is best not to rush to eat, immersed in the soup for a period of time, the taste is better.

Tips:

1, kidney beans is best to pick the appearance of neat full not broken skin. (I bought in the supermarket, the quality is not good)

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

3, eat according to their own preferences into the honey.

4, can also be used to cook umeboshi, the effect is equally awesome.