Red adzuki bean tastes sweet, has the function of eliminating dampness and swelling, and can replenish blood to the body after cooking, so you can add some when cooking lotus root soup. Buy lotus roots again. When buying lotus roots, it should be noted that 7-hole lotus roots are yellow, short and thick in shape, soft and waxy in taste, and suitable for soup making; However, the color of 9 holes is white, the shape is slender, and the taste is sweet and crisp, which is more suitable for stir-frying

Then get all the ingredients ready. Wash the adzuki beans first, put them in a bowl, and add some water for a while. No matter what beans I cook, I am used to soaking them in water for a while first, so that they can absorb water and wash them clean.

Wash the lotus root, especially some dirty things in the hole, carefully. Lotus root skin can be removed, but it should be handled well. Then put the lotus root on the chopping board and cut it into several pieces. You can also soak it for a while after cutting. At the same time, prepare brown sugar or white sugar to taste when cooking soup.

Finally, you can stew the soup. Clean the pot first, then put the adzuki bean and lotus root into the pot in turn, and finally add a little water to the pot just to cover the adzuki bean and lotus root. Bring to a boil, and brown sugar can be added after boiling. Add the sugar, wait until the sugar is completely melted, and finally scoop a bowl and eat it while it is hot.