Nutritional value and material preparation of red bean soup

Red bean soup is usually made with red beans, adzuki beans and other ingredients. Red beans are very common as red bean paste. It is recommended to use red beans during the confinement period. Red beans can be placed in cakes for mothers to eat, or put in bread or make soup. Today we are going to recommend the method of red bean soup for confinement period, so that mothers can eat sweetly during the confinement period.

How to make red bean soup after childbirth

1. Preparation of ingredients for confinement red bean soup

To make the postpartum red bean soup, you need to prepare half a pound of red beans, ten grams of lotus seeds, ten grams of dried lilies, a piece of rock sugar, and a little salt.

2. How to make red bean soup after confinement

Step 1: Wash the red beans thoroughly and soak them for two hours.

Step 2: Boil water in a pot, then put the soaked red beans into the pot and mix in the lilies.

Step 3: After putting the lotus seeds into the pot, you can stir all the ingredients to prevent the red beans from sticking to the pot.

Step 4: Bring the water to a boil again and cook for another ten minutes.

Step 5: After turning off the heat, simmer for about 30 minutes over low heat.

Step 6: When the red bean soup becomes sandy, you can add some sugar for seasoning.

Step 7: Add some salt to make the taste more special.

3. Nutritional value and efficacy of confinement red bean soup

The main ingredient of the confinement red bean soup is red beans, which can help us promote the discharge of moisture and get rid of edema. Secondly, red beans are rich in fiber. Eating more red bean soup can beautify and lose weight, and help improve the body's immune ability.