Preparation time: 20 mins
Cooking time: 2 hours
Ingredients
1. Pearl beans, 500g (shells removed)
2. Pork bone (long gu), 500g
3. Dried scallops, 30g
4. Red dates, 5 pcs
5. Ginger (slightly smashed), 3 big slices
6. Water, 2.4 litre (4 bowls of 600ml)
7. Salt to taste
Preparation Instructions
1. Remove pearl beans from hard shells and put all pearl bean seeds inside a bowl.
2. Rinse pearl bean seeds with hot water. Leave aside.
3. Rinse pork bones with hot water.
4. Rinse and soak red dates and dry scallops in a big bowl for about 1 hour.
5. Boil 2.4 litres of water in a big pot
Cooking Instructions
1. Put all ingredients in the boiling water. Use a high flame to cook for 10 mins. Then turn to use a slow flame to transfer to the slow cooker to cook until beans turn soft. (Approximately, about less than 2 hours)
2. Add salt to taste.
3. Serve while it is hot.
Storage
The pearl bean soup can be kept in the refrigerator for 1 to 2 days.
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| Nutrition Facts |
Per Average Serving* |
|
Energy (kcal) |
588 |
|
Protein (g) |
49.8 |
|
Total fat (g) |
18.5 |
|
Saturated fat (g) |
1 |
|
Dietary fibre (g) |
25.6 |
|
Carbohydrate (g) |
63.4 |
|
Sodium (mg) |
97.3 |
* 1 serving = 2 1/3 serves meat and others