Dried Persimmons and Mixed Bean Soup
Ingredients (Serve 4):
| Red kidney beans | 40g |
| Dried persimmon | 1 (approx. 35g) |
| Black-eyed peas | 40g |
| Dried bean curd sticks | 2 (approx. 55g) |
| Water | as appropriate |
| Salt | as appropriate |
Cooking Method:
| 1. | Wash and soak the red kidney beans and black-eyed peas for a few hours. |
| 2. | Rinse, trim, and dice the persimmon. |
| 3. | Soak and section the bean curd sticks. |
| 4. | Boil an appropriate amount of water. Add in the persimmon, red kidney beans and black-eyed peas and simmer for about 40 minutes. |
| 5. | Put in the bean curd sticks and salt. Continue to simmer for another 1/2 hour. |
Nutrition / Preparation Tips:
Red kidney beans and black-eyed peas are rich in folic acid and can help in the prevention of cardiovascular diseases.
Add the bean curd sticks 1/2 hour before turning off the heat to prevent them from dissolving.
By using two dried persimmons and season with sugar instead, this soup can be turned into a dessert. When served cold, this dessert soup is mouthwatering in the summer.
Add the bean curd sticks 1/2 hour before turning off the heat to prevent them from dissolving.
By using two dried persimmons and season with sugar instead, this soup can be turned into a dessert. When served cold, this dessert soup is mouthwatering in the summer.
Source: Elderly Health Service, Department of Health – Healthy Recipes Cookbook
