Ingredients: 500 grams of white kidney beans, 120 grams of plum blossoms (about 15 pieces), 20 red dates, about 200 grams of rock sugar, a little honey

Cooking process:

1. Soak kidney beans in cold water for 24 hours. Wash the plums and soak them in boiling water for 2 hours.

2. Put the soaked kidney beans, plum blossoms (soaked water is also added), and rock sugar into the pot together. Just as long as the water covers the kidney beans, bring to a boil over high heat and then simmer over low heat for 1 hour.

3. Then add 20 washed red dates and continue to cook on low heat for more than 1 hour until the kidney beans are soft and the jujube aroma overflows. When the beans are just soft and the skin is not broken, turn off the heat. Let the water cool down. (If it is not sweet enough, you can add a little honey)

4. After it cools down, you can eat it immediately. It is best to put it in a bowl and keep it in the refrigerator for a few hours. The entrance will be smoother and more fragrant, sweet and sour. It tastes better if you add some osmanthus before eating.

The remaining honey juice can also be used in fruit salad, without preservatives

Making key: When cooking kidney beans, be sure to cook them slowly over low heat, otherwise the beans will crack easily. .