How to make red bean rice cake: 1. Soak the red beans in water for 3 hours to remove the moisture. 2. Bring an appropriate amount of water to a boil, add red beans and simmer over low heat until soft and translucent, about 1 and a half hours. Drain the red beans and set aside. 3. Soak the vegetables in water until soft, then scoop them out. 4. Bring 3 and a half cups of water to a boil, add the vegetables and bring to a simmer, add sugar and bring to a boil, then add the red beans and bring to a boil, then add fresh milk and bring to a boil. Pour into a container that has been smoothed with water and set aside. After cooling, put in snow jelly and eat. How to make red bean porridge (soup): 1. Wash the red beans, put them into a pot, then pour in an appropriate amount of water and bring to a boil. After the pot is boiled, pour out the soup, and then pour in 3 times the amount of water. After the pot is boiled, use a small pot. Simmer over low heat for 20 minutes, remove and set aside. 2. Wash the rice, put it into a pot, pour in proportional water and boil. 3. After boiling the pot, pour in the cooked red beans and appropriate amount of soup, and cook over low heat for about 1 hour. 4. Finally, add salt to taste and then add rice cake.

Ingredients for making red bean jelly: Ingredients: 250g adzuki beans Accessories: 75g starch (corn), 60g egg white, 2g alkali Seasoning: 300g white sugar Features of red bean jelly: Purple brown, Adzuki beans are fragrant, cool and delicious. How to make red bean jelly: 1. Wash the red beans, add a little alkali and boil them; 2. Remove the skin, rub into fine black sand, press dry; 3. Beat the egg white; 4. Mix the corn starch with cold water until it is thin Set the flour slurry aside; 5. Put 750 grams of water in the pot and bring to a boil over high heat; 6. Pour in the sugar and cook until the sugar dissolves; 7. Pour in the bean paste and mix evenly, and slowly add the cornstarch slurry while stirring Pour in, and stir into a thick paste, then add egg whites and coffee essence, and remove from the fire; 8. Stir the paste vigorously, then pour into a Tang porcelain basin, flatten and cool; 9. Place in the refrigerator to refrigerate before eating. Take out and cut into small cubes, pour strawberry jam on it and serve.

How to make honey red beans: 1. Pour away the water used to boil the red beans for the first time. This is equivalent to the "blanching" step in our cooking. The purpose is to remove the astringency of the red beans. The red beans cooked in this way taste particularly good! In the same way, when making red bean paste, I have also added this step. It is so delicious that I can’t stop eating it! 2. The pressure cooker is a kitchen appliance that I like very much. In addition to the wok, it is the most used pot in my house. It can cook porridge, meat, and beans. It saves time and effort, and the effect is pretty good. If you don't have a pressure cooker, it will take at least 40 minutes to cook the red beans. 3. When cooking red beans, it is very important to control the heat. It must be low heat, otherwise the skin and flesh will burst and affect the vision. 4. Sugar, it depends on what you like, I used soft white sugar, the taste is very good. 5. To make this kind of honey red beans, it is best to master the water and time, that is, ensure that the red beans are cooked thoroughly, the skin is intact and undamaged, and the water is completely evaporated. This is the best, and there will be no soup after pickling. ． Additional answers

Ingredients for making red bean paste: 1) One cup of red bean (the cup that comes with the rice cooker) 2) 3 cups of water 3) 100 grams of condensed milk (milk) (about half a tube, if you like it sweet) Just add more) How to make red bean paste: 1) Filter the soaked red beans and add water. (Soak red adzuki beans in water for one night in advance, so they are easier to cook, and the cooking time without soaking will be quite long) 2) After boiling over medium heat, turn to low heat and simmer slowly. (Do not burn the pot) 3) Boil the red beans until soft and almost dry out the water. 4) Add condensed milk (milk) (personally I think the canned one is thicker and better), don’t turn off the heat. 5) Stir continuously with a wooden spatula. 6) Stir until the water is evaporated to get red bean paste. 7) It can be eaten directly or used as stuffing. Tips: Red beans are rich in vitamins B1, B2, protein and various minerals. They have the functions of enriching blood, diuresis, reducing swelling, and promoting heart activation. In addition, its fiber helps excrete wastes such as salt and fat in the body, and has a great effect on slimming legs. Red beans can replenish blood, but it should be noted that there are many causes of anemia. If it is caused by vitamin B12 deficiency, the help of eating red beans will be very limited.