Plum and kidney beans
By ZaneLebsack
Plum and kidney beans are a must-have side dish in many Cantonese restaurants. They taste sweet and sour, appetizing and refreshing, and are very popular among female friends. White kidney beans are high-potassium, high-magnesium, and low-sodium foods. They contain 1520 mg of potassium, 193.5 mg of magnesium, and only 0.8 - 0.9 mg of sodium per 100 grams. They are very suitable for people with heart disease, arteriosclerosis, hyperlipidemia, and hypokalemia. You can easily make it at home. Chilling it in summer will taste better.
Recipe Recommendations
- white kidney bean 200 grams
- preserved plum eight
- honey appropriate amount
- rock sugar 50 grams
- sweet and sour
- cook
- an hour
- simple
Steps for Plum and kidney beans
1
Soak white kidney beans in cold water for a day until they grow big.
2
Put appropriate amount of water into the pan, add white kidney beans, and bring to a boil over high heat.
3
Add the washed prunes and continue cooking.
4
Add rock sugar and turn to medium heat.
5
Cook until the beans are soft and rotten, but do not break the skin. After turning off the heat, it is best not to eat in a hurry. Soak them in the soup for a period of time, and the taste will be better.Plum and kidney beans Make Tips
1. It is best to choose kidney beans that have a neat, plump appearance and do not break the skin. (I bought it in the supermarket, and the quality is not good.) 2. When cooking, be careful not to break the skin. 3. Add honey according to your preferences when eating. 4. You can also cook it with black plum, and the effect is equally good.