What is red beans soup?

red beans soup is made of red beans Azuki and is a very popular canton dessert. This sweet soup, which is usually consumed as a treatment after dinner, can be served either hot or chilled. The Chinese also consume as a snack, the living color of red beans soup, because it means happiness and happiness. This soup is traditionally served simple, but the Fanier version comes with Sago, Longan seeds and sticky rice balls. It is also a popular meal on events such as birthdays and weddings. It is a freshly tasty soup that is also perfect as a summer meal. Azuki red beans are considered a warming type of food, and when they cook, they become quite mushy.

To make red beans soup, red beans Azuki overnight to soften them. It releases beans before use and soaks them together with some dried lotus seeds. Fresh orange or dried ingredients are mandarin bark and brown sugar. The cook cooks the water togetherWith Mandarin's peel for a while and adds lotus seeds and beans. The mixture immers for about an hour or more until the beans are very soft.

At this stage, the chef adds sugar and mixes until it is thoroughly dissolved. If the red bean soup is too thick, the chef adds boiling water until it can be used. It removes mandarin peel before serving the soup. Rock sugar or white sugar can also use instead of brown sugar. The dried mandarin bark gives the soup an exotic citrus tang, while the lotus seeds offer texture and color contrast.

Some chefs creatively use the remaining red beans soup to freeze the ice discharges. Several add to dessert or other ingredients, such as lily bulbs and roots of lotus roots, add adhesive rice or tapioca ball. Adding a tablespoon of vanilla also disabled bean soup is a really beautiful taste. CookThey can also add a little coconut cream before serving the soup for a larger aroma and added taste.

The Japanese will crush Azuki beans when they make this soup and call it Shiro. Shiro could also have red beans paste instead of crushed beans and served with Mochi, chestnuts and dumplings. Koreans call this soup patjuk and consume it with rice flour balls.