Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place 200g red beans and 1 piece of dried tangerine peel in a large bowl, pour in enough water (at least 2cm above the ingredients), and soak overnight (about 8 hours) until the beans expand.
Watch out
Ensure sufficient water level, otherwise the expanding beans will be exposed and soaked unevenly.
Put 10g dried lotus seeds and 10g dried lily bulbs in a small bowl, add water and soak for about 30 minutes until softened.
Watch out
Remove green bitter cores from soaked lotus seeds to prevent bitterness.
Pour the soaked red beans into a pot, add cold water to cover them, and bring to a boil over high heat to blanch and remove astringency.
local_fire_departmentHigh heat to boilWatch out
Just bring to a boil
do not over-boil or the bean flavor will be lost
Drain the blanched red beans into a fine strainer, rinse thoroughly with fresh water, and check for any small stones or impurities.
Watch out
Check carefully for small stones to prevent dental injury and poor texture.
Add 2 liters of water, 200g washed red beans, and 1 piece of soaked dried tangerine peel into the pot. Bring to a boil over high heat, cover with the lid slightly ajar, then turn to low heat and simmer for 1.5 hours until the beans are soft but still whole.
local_fire_departmentHigh heat to boil, then low heat simmer for 1.5 hoursWatch out
Leave a gap when covering the pot, otherwise the boiling soup will overflow.
Scoop out about half of the cooked red beans onto a strainer, press them firmly with a spoon to force out smooth red bean paste, and put it back into the pot to thicken the soup quickly.
Watch out
Apply even pressure when pressing hot beans to prevent hot liquids from splashing.
Scoop out the softened dried tangerine peel from the pot, place it on a cutting board, and chop it finely.
Watch out
Softened tangerine peel is slippery
hold it firmly while chopping to prevent injury
Return chopped tangerine peel and bean paste to the pot, add 10g soaked lotus seeds (bitter cores removed), 10g soaked lily bulbs, and 70g brown sugar slab. Stir well and simmer on low heat for 45 minutes, stirring frequently, until the sugar melts and the red bean soup becomes rich and sandy.
local_fire_departmentSimmer on low heat for 45 minutesWatch out
The soup becomes very thick near the end
stir the bottom regularly to prevent burning
Turn off heat, use a ladle to scoop the hot, sweet, and sandy red bean soup into dessert bowls, and serve.
Watch out
Freshly cooked red bean soup retains high heat
cool slightly before eating to avoid burning your mouth
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