Now that we have the seafood, of course red bean paste is on the menu too. Zhenzhen took out some red beans and soaked them in water first. When Tianyu came back, she used the pressure cooker to cook the beans. Since red beans are hard to cook through, only this way would make them soft enough. Of course, pressure cooking alone wasn't enough—in the next step, after the beans were cooked, she used a blender to puree the red beans, then put them back into the pot and simmered them until the water in the red bean soup thickened up.
Mei Mengchen loves little sweet rice balls too. Zhenzhen used a small milk pan to boil plain water, and once it boiled, she dropped in the rice balls. When they floated to the surface, they were done. Once the red bean paste was nice and thick, the red bean paste rice ball soup was ready to come off the stove.
The cooking process looked simple, but actually doing it was a hassle. Still, the fact that it tasted so good made it all worth it.
