Preparation of ingredients:

200g red beans, chickpeas 120g, brown sugar 100- 130g, and clear water 1800CC.

Practice steps:

1: Practice 1: Wash the red beans and soak them in a small pot.

2: Wash the red beans, put them in a small pot and soak them in 600cc bean soaking water for 7 hours; Wash chickpeas, put them in another small pot, and soak them in 600cc bean soaking water for 7 hours.

3: Pour out the soaking water of chickpeas, put chickpeas into the rice cooker, pour clear water (extra weight) flush with the beans, then put them into the pot, and pour 1/2m cup of boiling water into the outer pot until the switch jumps.

4. Pour out the soaking water of red beans, put the red beans into the soup pot, add 1800CC of clear water, cover the pot, and boil over medium heat; Turn the heat down and continue to cook for about 50 minutes.

5: Open the lid, pour the chickpeas together with the soup, first boil over medium heat, then turn to low heat and continue cooking for about 15 minutes.

6: Add black sugar cubes and cook while stirring until the sugar cubes melt.

Nutritional value of red beans;

1. adzuki bean contains more saponins, which can stimulate the intestine, so it has a good diuretic effect, can relieve alcoholism and detoxify, and is beneficial to heart disease, kidney disease and edema;

2. adzuki bean has more dietary fiber, which has good effects of relaxing bowels, lowering blood pressure, lowering blood fat, regulating blood sugar, detoxifying and resisting cancer, preventing stones and strengthening body and losing weight;

3. adzuki bean is a food rich in folic acid, and the mother has the function of lactation.