How to cook Red Bean Soup - Chinese Red Bean Soup Recipe
Step-by-step Chinese Red Bean Soup recipe. This red bean soup is super easy to make. There is no need to soak the beans. This dessert can be served hot or cold. We often eat this after menstruation.
Prep Time: 0 min
Cook Time: 40 min
Total Time: 40 min
Yield: 2 servings
Ingredients
100g red beans
1000g water
70g brown sugar
1 piece pandan leaf
Instructions
Put red beans and water in a pot. Bring it to a boil. Turn off the heat, cover the pot and leave for 30 minutes.
Bring it to a boil again. Lower the heat, put the lid loosely on the pot and simmer until the beans are tender, about 20 minutes. Add sugar and pandan leaf. Simmer for another 10 minutes. Discard the pandan leaf. Serve hot.
Recipe:
#redbean #redbeansouprecipe #marecipes
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Pasta Fagioli Soup Recipe (Pasta and Beans)
I like pureeing the beans to get my picky kid to eat this, but if you prefer your beans whole, you can skip that step.
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Red bean soup – How to make it at home (Cantonese style)
Today I want to show you how to prepare a traditional Cantonese dessert which is called red bean soup 红豆沙.
Red bean soup is in the category of Cantonese desserts called tong sui (糖水), literally means sugar water. It is a popular item on the menu of most Chinese dessert houses in Hong Kong, Malaysia, and Singapore. The red bean soup is also regularly included in the Chinese banquet package as the concluding dish to wrap up a meal.
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THIS VIDEO HAS SUBTITLES IN ENGLISH, ARABIC, CHINESE, FRENCH, PORTUGUESE, AND SPANISH.
ESTE VIDEO TIENE SUBTÍTULOS EN INGLÉS, ÁRABE, CHINO, FRANCÉS, PORTUGUÉS Y ESPAÑOL.
CETTE VIDEO A DES SOUS-TITRES EN ANGLAIS, ARABE, CHINOIS, FRANCAIS, PORTUGAIS ET ESPAGNOL.
ESTE VÍDEO TEM LEGENDAS EM INGLÊS, ÁRABE, CHINÊS, FRANCÊS, PORTUGUÊS E ESPANHOL.
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該視頻具有英語,阿拉伯語,漢語,法語,葡萄牙語和西班牙語的字幕。
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Recipe:
(Full details at: )
Ingredients
300g (10 oz) red beans
3 pieces pandan Leaves
3 pieces (about 3-5 grams) of dried tangerine peel (chenpi 陳皮)
1500ml (6 cups) of water
A pinch of Salt
150g rock sugar
2 tbsp of sago
Instructions:
1. Rinse the red beans with water to remove the impurities.
2. Soak the red beans overnight. (Optional: keep the red beans in the freezer to speed up the disintegration of the beans.).
3. Add the pandan leaves and dried tangerine peels.
4. Boil the red beans with water for one hour.
5. Separate the beans from the liquid, mash the beans and then return to the pot.
6. Add the sago and rock sugar. Add water if necessary.
7. Boil for a further twenty minutes. Serve.
#RedBeanSoup #RedBeanSoupRecipe #红豆沙 #糖水
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Salad 2 Ways | Corn & Redbean Salad | Macaroni Salad | Salad Recipes
Salad 2 Ways
A colorful and refreshing bean and corn salad. It’s really easy to prepare so it’s perfect for chucking into a box and taking to work, out for a picnic or bbq or just for something quick at home. And it only gets better as it sits, so it’s the perfect make-ahead dish.
Prep time: 20 mins
Cook time: 15 mins
Number of servings: 3-4 persons
Ingredients
For Corn & Redbean Salad
Rajma Bean - 1/2 Cup
Cooked Corn Kernels - 1 Cup
Onion
Green Capsicum
Green Chili
Cherry Tomato
Coriander Leaves
For Salad Dressing
Juice Of 1 Lemon
Extra Virgin Olive Oil - 1 Tbsp
Honey - 1 Tbsp
Salt
Pepper
Method
1. To make the salad dressing, mix lemon juice with olive oil, honey, salt and pepper. Keep this aside
2. Soak the rajma beans overnight and pressure cook them and let them come to a room temperature
3. In a large mixing bowl, add the cooked and cooled rajma beans, cooked corn kernels, onions, green capsicums, green chilies, cherry tomatoes, and coriander leaves.
4. Add the salad dressing on top of the salad and mix everything well
5. You can serve the salad as it is or chilled
For Macaroni Salad
This is a classic, tasty, and oh-so easy macaroni salad recipe! Made with classic ingredient staples including celery, red pepper, and onion and dressed up in a simple creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!
Prep time: 20 mins
Cook time: 15 mins
Number of servings: 3-4 persons
Ingredients
Macaroni Shells - 1 Cup
Onion
Red Capsicum
Celery
Cherry Tomato
Coriander Leaves
For Salad Dressing
Mayonnaise - 2 Tbsp
Vinegar - 3 Tsp
Mustard - 1 Tsp
Italian Seasoning - 1/4 Tsp (Optional)
Chili Flakes - 1 Tsp
Garlic Powder - 1/4 Tsp
Pepper
Salt
Method
1. For the salad dressing, mix mayonnaise, vinegar, mustard, italian seasoning, chili flakes, garlic powder, salt and pepper
2. Cook the macaroni shells and bring it to a room temperature
3. In a large mixing bowl, add the cooked and cooled macaroni shells, onions, red capsicum, celery, cherry tomatoes and coriander leaves
4. Add the salad dressing on top of the salad and mix everything well
5. You can serve the salad as it is or chilled
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Mexican Tomato & Corn Soup Recipe | Salsa, Nachos | Chef Sanjyot Keer
Full written recipe for Mexican Tomato & Corn Soup
Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people
For salsa (Pico De Gallo):
Ingredients:
• Tomatoes 3 medium size (chopped)
• Onions 2 medium size (chopped)
• Less spicy green chillies 2-3 nos. (chopped)
• Lemon juice 1 tbsp
• Olive oil 2 tbsp
• Salt to taste
• Black pepper powder a pinch
• Fresh coriander 2 tbsp (roughly chopped)
Methods:
• Add all the ingredients in a mixing bowl and mix well, keep it refrigerated until served with soup.
For tomato corn soup
Ingredients:
• Tomatoes 8-10 medium size
• Oil 1 tbsp
• Onions ½ cup (chopped)
• Garlic 2 tbsp (chopped)
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder ½ tbsp
3. Jeera powder ½ tbsp
• Hot water as required
• Salt to taste
• Black pepper powder a pinch
• Oregano 1 tsp (optional)
• Coriander stems 1 tbsp (finely chopped)
• Green chillies 1-2 nos. (finely chopped)
• Sweet corn ½ cup
• Boiled rajma ½ cup (red kidney beans)
• Vegetable stock/water 750 ml - 1 litre
• Sugar 1 tsp
• Lemon juice to taste
• Fresh coriander a handful
For assembly:
• Nachos
• Cheese
• Salsa (Pico De Gallo)
• Fresh coriander
Methods:
• Start by first washing the tomatoes and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a fine purée.
• Now, set a wok or stock pot on medium heat, add oil, & onions, cook until the onions are translucent.
• Further add garlic and continue to cook on medium flame for 2-3 minutes.
• Lower the heat and add the powdered spices, cook them for 2-3 minutes, add some hot water if it gets dried up and to prevent it from burning.
• Strain the tomato puree using a sieve and add to the wok, if you want to keep your soup little chunky you may choose to add without straining the puree.
• Add salt to taste, black pepper powder a pinch and oregano, stir well and cook for 1-2 minutes, further add coriander stems, green chillies, and stir well, further cover and cook on medium flame for 5 minutes.
• Further add sweet corns, boiled rajma and vegetable stock, you can adjust the quantity of the stock depending how thick or thin you want your soup to be.
• Taste the soup and adjust the seasoning accordingly, add sugar to balance the tanginess of the tomatoes. Stir well and further cover and cook for 7-8 minutes on medium flame.
• Once the soup is cooked, add lemon juice and fresh coriander, soup is ready!
• Serve hot by adding some crushed nachos, some salsa, some cheese and garnish with some fresh coriander leaves. Serve immediately.
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