Red bean porridge

Overview

Adzuki beans and red beans have always been confusing to distinguish. Finally one day, I saw their differences: They all say that you should eat more adzuki beans to remove dampness in summer, so are adzuki beans the same as red beans? They both belong to the leguminous family, but they do have some differences. Adzuki beans are different from red beans in shape. Red beans are relatively large and round. They become soft when cooked slightly and have a good taste. Adzuki beans are smaller than ordinary red beans and are still slender. It’s flat in shape, and you can’t mistake it when paired with red beans. Moreover, even if the adzuki beans are cooked for a long time, they will not be cooked and will be harder to eat. In terms of efficacy, adzuki beans are sweet, sour, and flat. They can be ground into powder or boiled directly. They have the functions of detoxifying, draining pus, diluting water and reducing swelling, and are a bit like mung beans. Red beans are different in appearance, properties and nutritional content, but not too much. It’s just that the effect of adzuki beans is stronger, so adzuki beans are used in medicine. Generally speaking, for daily diet or dietary therapy, red beans are enough. They taste good and are cheaper. But if adzuki beans are specifically mentioned in the decoction, adzuki beans must be used, otherwise the effect may not be strong. From now on, I feel relieved and can drink bean porridge in a down-to-earth manner, no longer worrying about its efficacy.

Tags

• porridge
• meters
• red beans
• rice
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Wash and drain the rice

   

3. 3 Wash and drain red beans

   

4. 4 Pour the beans into the stew pot

   

5. 5 Add water

   

6. 6 Add appropriate amount of water to the electric stew pot

   

7. 7 Put into stew pot

   

8. 8 Cover the lid and simmer over low heat for about 2 hours

   

9. 9 Rice rotten bean cake, turn off the heat

   

10. 10 Serve out and eat