Plum and kidney bean

Plum and kidney bean

Introduction:

"Kidney beans are rich in nutrition. According to the measurement, every 100 grams of kidney beans contains 23.1 grams of protein, 1.3 grams of fat, 56.9 grams of carbohydrate, 0.24 mg of carotene, 160 mg of calcium, 410 mg of phosphorus, 7.3 mg of iron and rich B vitamins. Fresh beans also contain rich vitamin C. According to the records of ancient Chinese medical books, it tastes sweet and flat, and has the functions of warming the middle and lower Qi, benefiting the intestines and stomach, stopping hiccup, benefiting the kidney and tonifying the yuan, etc. Kidney bean also has sedative effect, and has certain curative effect on treating deficiency cold hiccup, stomach cold vomiting, traumatic injury, wheezing cough, low back pain and neuralgia. Kidney bean is also a kind of high potassium and low sodium food, which is very suitable for patients with heart disease, arteriosclerosis, hyperlipidemia and salt taboo. Modern medical analysis, kidney bean contains hemagglutinin and other globulin

Production steps:

Step 1: soak white kidney beans for 24 hours.

Step 2: put the white kidney beans into the rice cooker, add water over the beans 1cm, and then add the washed plum.

Step 3: choose "soup / porridge" and keep it for two hours.

Step 4: finished product, sweet and sour appetizer.

Materials required:

White kidney beans: 400g

Hua Mei: moderate

Note: can also use pressure cooker and other cooking utensils, ha ha.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: sweet and sour