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EnglishIngredients:
20% off
$3.99
$4.99
99 RANCH ORGANIC ADZUKI BEAN 1LB
Qt 1
$3.49
Mizuho Golden Rock Sugar
Qt 1
$3.29
Sinbo Brown Rock Sugar Pkg
Qt 1
Directions:
- Dried red beans (Adzuki Beans) 2 1/2 cup
- Dried lotus seeds 1/3 cup
- Dried lily bulb 1/3 cup
- Rock sugar 1/3 cup
- Brown sugar 1 3/4 cup
- Dried mandarin peel 2 peels
- Salt 1/2 tsp
- Water 6 cups
- Rinse the red beans under clean water, then drain. Rinse once more to remove any dust, then drain again. Cover the beans with fresh water and soak for at least 1 hour or overnight. Do not soak longer than 24 hours, or they may begin to sprout. Rinse the lotus seeds and dried lily bulbs. Cover them with water and soak for at least 1 hour as well.
- Add 6 cups of water, 1/2 teaspoon salt, the soaked red beans, and 2 pieces of dried mandarin peel to a large pot. Bring to a boil over high heat. Once boiling, reduce to low heat and simmer for 30 minutes.
- Add the soaked lotus seeds and lily bulbs. Continue simmering on low heat for another hour. After about 1½ hours total, the beans should be soft and easy to crush between your fingers. For a softer texture, cook longer. For firmer beans, reduce the cooking time.
- Add rock sugar and brown sugar. Stir until fully dissolved. Large pieces of rock sugar may take a little longer to melt.
- To thicken the soup, either mash some of the beans directly in the pot or mix cornstarch and water in a 1:2 ratio until smooth, then slowly stir it into the soup.
- If the soup becomes too thick, add a little water to adjust. Taste and add more sugar if needed. Serve warm, or refrigerate and enjoy cold later.
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