How to cook red beans faster, and how to cook red beans to make them redder

The nutritional value of red beans and how to eat them.

Nutritional value: Red beans are rich in vitamins B1, B2, protein and a variety of minerals, which have the effects of blood tonic, diuretic, swelling and heart activation.

In addition, its fiber helps to excrete waste products such as salt and fat in the body, which is very effective in slimming legs.

Red beans can replenish blood, but it should be noted that there are many causes of anemia, and if it is caused by vitamin B12 deficiency, the help of eating red beans is limited.

1.Red bean and purple rice soup.

Preparation Wash 20 grams of red beans and 20 grams of purple rice and soak them overnight, pour out the soaked water and add new water to cook, and then cook over low heat until they are cooked thoroughly, and add an appropriate amount of honey when eating.

Efficacy Red beans have a diuretic effect, help improve edema, high carbohydrate content, can be used as a daily food, note that purple rice is not easy to digest, and should not be eaten in excess at one time.

2.Red and green lily soup.

Preparation method 20 grams of mung beans, red beans and lilies are soaked for half an hour, boiled over high heat until the beans are cooked, add an appropriate amount of sugar or salt, salty and sweet.

Efficacy: The vitamins contained in mung beans can help to lighten melanin; Red beans can clear away heat and detoxify; And lilies moisturize the skin.

3.Dehydrate and reduce swelling soup.

Preparation Wash and soak 20 grams of raw barley seeds and 30 grams of red beans for about half a day, drain and set aside. Add barley to water and boil until semi-soft, add red beans to cook, then add rock sugar, turn off the heat after dissolving, and let it cool before eating.

Efficacy: This soup helps to nourish the skin, nourish qi and blood, and reduce swelling. Red beans can nourish qi and blood, dilute water and reduce swelling; Barley seeds can strengthen the spleen and water, clear heat and drain pus.

4.Lotus seed lily red bean paste.

Ingredients】 500g of red beans, 30g of white lotus seeds, 10g of lily, appropriate amount of tangerine peel, about 500g of rock sugar.

Method】 1. Wash the red beans, lotus seeds, and lilies first, and soak them in water for two hours;

2. Boil the water, put the red beans (and soaked bean water), tangerine peel, lotus seeds, and lily into the pot;

3. After boiling, boil over medium and low heat for two hours, and finally boil over high heat for about half an hour;

4. Cook until the red beans are sandy and have an appropriate amount of water, you can add sugar to taste, and the sweetness is according to everyone's preference.

Efficacy: Red beans have the effect of clearing the heart and nourishing the mind, strengthening the spleen and kidneys, adding lotus seeds and lily have the effects of consolidating lean qi, stopping bleeding, strengthening muscles and bones, etc., which can treat lung dryness and dry cough, improve the vitality of internal organs, and enhance physical strength.

Tips to make red beans cook faster:

1. Put the red beans in the freezer of the refrigerator for 2 hours and take them out before cooking.

2. When the water is boiling, mix it with cold water several times, and if it is "excited" by the cold water a few times, the beans will easily boil rotten!

Efficacy and role of red beans:

Traditional Chinese medicine believes that red beans have a sweet, sour, flat, non-toxic smell, and have the effect of dissolving dampness and tonifying the spleen, which is more suitable for people with weak spleen and stomach, and is often used for high blood pressure, atherosclerosis, edema caused by various reasons, heat relief, antipyretic toxin, stomach and other purposes in dietary therapy.

There are two ways: One is to soak in water for about an hour before boiling, and then boil over high heat to change to low heat and slow cook. The second is to boil over high heat, then turn off the heat and simmer for ten minutes, and then cook over low heat.

When cooking red bean soup or mung bean soup, do not add sugar in the process, so that the red beans and mung beans will ripen faster than the school, because after adding sugar, the concentration of the soup will become high, and the beans are not well cooked.

Soak overnight and cook again.

It didn't take much time to cook at that time.

When boiled, the grains are large and will not rot.

1. Advance soaking method.

The night before you are ready to cook the red beans, soak the red beans in water overnight, and when it is hot, you can put them in the refrigerator and cold bush morning room to soak. After rinsing the soaked red beans, put them in a pot and boil over high heat, beat off the foam, and then simmer over low heat, the red beans in the pot will soon be boiled, use a pressure cooker.

Cook faster. Fully soaked red beans can also be boiled like this, after boiling, then boil for about 1 minute before turning off the heat, do not open the lid, simmer directly until the water is cold and rotten, super fire-saving.

The disadvantage of this method is that it will leak well and lose some of the nutrients, and the red bean paste will be made after soaking for a long time.

It's not ruddy enough, and it's best not to cook it like this if you plan to make bean paste.

2. Boiling and soaking method.

Wash the unsoaked red beans, wait for the water in the pot to boil, then add the red beans, boil again and continue to cook for 3 5 minutes, turn off the heat and soak for about 30 minutes. After 30 minutes, it will be ** again, and it will rot after cooking for more than 10 minutes or so.

This method of cooking red beans is good, with less nutrient loss and is more fire-saving, and it is better and faster if cooked in a pressure cooker.

3. Repeated simmering method.

This method is more suitable for people who have enough time, it is time-consuming, but it is more fire-saving. After washing the red beans, put them directly in the pot, boil, simmer, boil, and simmer again, and repeat the socks up to 3 times to boil the red beans.

The repeated simmering method can also be used in this way, put the red beans in the pot, put some less water first, add a small amount of cold water after boiling, then add cold water after boiling, and repeat several times to boil the red beans to bloom.

Fourth, dry frying and simmering method.

5. Freezing method.

After washing the red beans, add water that has not covered the red beans and soak them for about 30 minutes, until the red beans completely absorb the water, divide them into small bags and put them in the freezer compartment of the refrigerator.

6. Pressure cooker raw cooking method.

Put the washed red beans in a pressure cooker, boil over high heat, and simmer over low heat for 15 minutes to cook. You can also cook in a pressure cooker like this, change to low heat and continue to cook for 5 minutes after boiling, turn off the heat and simmer for a while before it will rot, this cooking method is more fire-saving but takes some time.

Method 1: Freeze red beans.

First of all, clean the red beans that need to be boiled, then take a small bowl and put the red beans into it, pour in the water that has not passed the red beans, and soak it for about half an hour, that is, let the red beans completely absorb the water, and each acacia bean is in the expansion period.

After that, take a clean plastic bag, wrap it in red beans, put it in the refrigerator freezer for about ten minutes, and finally take it out and put it in a pot to cook.

The principle lies in the thermal expansion and contraction, the red bean reaches the expansion period after water absorption, and then after freezing, the fibrous tissue in the red bean will be frozen hard, and then boiled in hot water, it is easy to boil and bloom.

Method 2: The magic of baking soda.

Wash the red beans first, then pour them into the pot, add an appropriate amount of water, **, in the process of cooking, add a little baking soda or alkaline noodles, adding too much will destroy the nutrients and taste.

The principle is that baking soda can produce bubbles, which is conducive to the red beans to keep rolling in boiling water, and the heating surface is more uniform, wait for boiling, cover the lid, turn to low heat and simmer for five minutes, when you open it, the red beans are soft and blooming, and the soup is ruddy.

Method 3: Stir-fry red beans.

First of all, clean the red beans, drain the water, pour the red beans into the pot, turn on low heat throughout the whole process, and keep stir-frying during the period to prevent the skin of the red beans from being charred and blackened, about five minutes, and finally pour in water, turn to medium heat, and cook for ten minutes.

Red beans, also known as red beans, are rich in vitamins, proteins and a variety of minerals, and have the effects of blood tonic, diuretic, and swelling. Red beans and red adzuki beans are similar in appearance and similar in nutritional value, but the effect is somewhat different, red beans are ingredients, generally used as pasta or dessert decoration, and red beans have medicinal effects, which can dispel dampness and reduce edema. Red beans are round and plump in shape and are easy to boil.

The red adzuki beans are slender in shape and do not rot after being cooked for a long time. Now that we have figured out the difference between red beans and red adzuki beans, today we will make honey red beans that are suitable for various desserts.

Two days ago, I introduced the method of red bean paste, which is also made with red beans, but there are some differences in the method of honey red beans and red bean paste. The bean paste needs to be simmered in a rice cooker or pressure cooker until it is soft and blooming, and the softer it is, the easier it is to puree, and the fried red bean paste will be delicate. Honey red beans need to keep the shape of the red beans intact, and they need to be cooked slowly over low heat to cook it softly, but it is not yet in a flowering state, so that the boiled red beans are round and shiny, and the decorative dessert is delicious and beautiful.

Let's take a look at the practice of honey red beans.

Preparation of honey red beans [Preparation of ingredients] 250 grams of red beans, 80 grams of honey, appropriate amount of water, 50 grams of brown sugar, 50 grams of white sugar [Operation steps] Step 1: Soak the red beans in water overnight, and after soaking, the color will become lighter and the volume will become larger. Step 2:

Pour the soaked red beans into the pot, add water to cover the red beans, you don't need to add too much water for the first time, and add water several times in the middle to reduce the amount of water in the process of boiling red beans, so as to avoid the red beans from being boiled and flowering.

Step 3: Add white sugar and brown sugar, cook over high heat, boil until the sugar melts, cover the water and turn to medium-low heat to boil. Step 4:

Cook slowly over low heat for about 40 minutes, and remember to add water a few times when the amount of water decreases halfway. Step 5: After boiling, the red beans are intact and do not bloom, and they are broken by twisting them by hand, so that the red beans are cooked.

Turn on medium heat to drain the soup. Step 6: Then pour it out and pour it into a large bowl to dry, when it is not hot, add honey and mix well, cool thoroughly and eat.

The honey beans boiled in sugar water are sweet, soft and glutinous, ruddy and shiny. Honey peas are simple to make, seal them and put them in the refrigerator after they are done, and put some on them when making bread or desserts, because they are boiled with sugar and will not spoil after a week of storage.

Tips] 1. It is best not to cook with a rice cooker or pressure cooker, slow cooking over low heat, you can control the red beans will not boil and bloom, the flowered red beans are suitable for making bean paste, but the particles are incomplete, and the decorative dessert is not beautiful.

2. Put sugar in boiling red beans first, you can put the sugar water into the red beans, and it will taste sweeter.

3. Honey is not suitable for long-term cooking, so it must be put into the honey beans after it is out of the pot.

4. The boiled honey beans must be sealed and preserved, and they should be oil-free and water-free every time they are eaten, so that they can be stored for a long time and are easy to deteriorate if they are stained with oil.

1. Wash the red beans with clean water, put them in a plastic bag and put them in the refrigerator for 3 to 4 hours. 2. Put the frozen red beans into the rice cooker, add an appropriate amount of water to boil, lift the lid after boiling, continue to cook for about 30 minutes, and keep warm for about 1 hour.

Soak the red beans in water when you go to bed the night before, cook them the next day, put the amount of water according to your taste, and put a little brown sugar at the end The color will look good.

The first is to soak the red beans in water overnight, rinse the red beans and simmer them, so that the boiled red beans are more red. The second is to add a little bit of edible alkali to make the red bean soup redder.

When boiling red beans, first put the red beans in a pot and stir-fry, then add a handful of alkaline noodles, and then pour water to cook the red beans, so that the boiled red beans will be more red.

If you want to boil the red beans, you should soak the red beans one night in advance, soak the red beans, boil the water on the second day, put the red beans in it, and then it will be very red.

You can soak the red beans in advance, soak the red beans overnight, and then cook them slowly over low heat on the second day, and add some edible alkaline noodles, so that the boiled red beans are softer and redder in color.

1. Rice cooker simmering method.

2. Alkaline surface method.

3. Thermal insulation method.

4. Dry frying.

5. Cold shock method.

6. Freezing method.

7. Hot water immersion method.

8. Pressure cooker method.

9. Pressure cooker simmering method.

1.Rice cooker simmering method: The simmering method I use is actually the same, add water to the rice cooker and boil until it is kept warm, and repeat after the water cools. Soak the beans once or twice, and the unsoaked beans three or four times.

3.Keeping warm: After soaking the red beans for a few hours, add water to boil, immediately pour them into a thermos, close the lid, and soon they will bloom.

4.Dry frying: Put the beans into the super medium dry frying, fry until the color is slightly yellow, and then add water to boil when the fragrance wafts out.

5.Cold shock method: soak the beans in ice water, put the red beans in the pot after the water is boiled, add some cold water after boiling, repeat several times, and soon bloom.

6.Freezing method: The beans are soaked in hot water and then put in the refrigerator to freeze, and they are taken out on the second day and slightly cooked to be cooked.

7.Hot water soaking method: heat the beans in water, cover and soak for 30 minutes, and cook for more than ten minutes to cook. (It is said to be the method of ** one to teach).

8.Pressure cooker method: This is the most commonly used method in most people's homes, most of the things that are difficult to cook are handed over to the pressure cooker, and the heat can be boiled for 15 minutes.

9.Pressure cooker simmering method: The beans do not need to be soaked, put them in the pressure cooker and boil for 5 minutes, then turn off the heat, and simmer for a while to bloom. Compared to traditional pressure cooker cooking, this type of simmering saves fire, but does not save time.

Hello, I recommend you to try the following methods like this: Before boiling the red beans, soak them in water for a day before cooking, so that the boiled red beans are beautiful in color and easy to cook. If you don't have time to soak it.

You can wash the red beans, put them in the freezer of the refrigerator, freeze them, freeze them, and then put them in boiling water to boil, which is also the same effect. The advantage of this: the red beans are beautiful in color and easy to ripen.

I hope mine is helpful to you.

Soak for 12 hours in advance to cook quickly, as follows:

Main ingredients: 300g of red beans, 200g of white sugar, appropriate amount of water.

1. Prepare red beans, choose the kind of red and small, and make them look good.

2. Add water to the bowl and soak it for about 12 hours, add more water, red beans can absorb water very well.

3. This is a soaked red bean.

4. Put half a pot of water in the pot, put red beans in the water after boiling, turn to low heat and cook for half an hour, remember not to use high heat, it will boil and bloom, and you can add cold water several times during the period.

5. This is a boiled red bean, which is very bad.