I tried your method of making Red Bean Soup, and it was very tasty. I like the idea that the beans fell apart so easily. The minced tangerine peel gave the soup more depth in terms of flavor. I didn't add the Lotus seed OR the lily bulbs. I didn't have the time to go out and buy these items. Next time, I will add them to the soup. I yielded 32 ounces of soup total after cooking it for 2 hours.
Thank you for the trick of freezing the red beans overnight in order for them to be boiled to the desired texture the following day. Saves time and better results! 👍
Woww, i jz discover yr channel and immediately subscribe, two thumbs up with all yr recipe.I really appreciate it cos there is oso an English subtiles to it eventhou i cn understand Cantonese language very well.Keep up with all the good cooking
Amazing delicious red bean soup, thanks for the detailed instructions on cooking this traditional dessert :) I do have one question, How long do you need to soak the orange dried skin?
Tips for boiling red beans and green beans to save gas, cook the water until it boils then add the beans, cook for 10 minutes then cover the pot tightly for 30 minutes then cook again
