How to boil red beans is easy to boil, how to boil red beans in water

Nutritious breakfast is no stranger to all people, but also what we all need in life, red beans, is a good helper for cooking porridge, in everyone's life, people will have a lot of questions about cooking porridge, in fact, when we are very serious about understanding these questions, we may also know how to do, for red beans, we need to know more, and to know some specific aspects, so that we will have more impact on all of us, Everyone must understand these contents more seriously in life.

Many people who cook porridge with red beans may want to understand more seriously about how red beans are easy to rot, of course, in everyone's life, for red beans to cook porridge, everyone should also know more carefully, how red beans are easy to rot, such a thing everyone knows more. In fact, people who often cook porridge with red beans will know that if you want to make red beans, you must soak the red beans, especially in boiling water.

Preparation of red bean porridge.

A bowl of hot red bean porridge for breakfast is very beautiful, in our life, we have to understand more seriously such a red bean porridge, the practice of red bean porridge is actually very simple, people can add some ingredients according to their preferences, many people like red beans and rice to cook porridge together, and some people like to add peanuts, add these good things we choose to the pot, boil together, the longer the boiling time, then the taste of the porridge is more fragrant.

Preparation of barley and red bean porridge.

When it comes to barley and red bean porridge, we are no strangers, in many families, barley and red bean porridge is a breakfast, and we should have an understanding of the practice of barley and red bean porridge in our lives, if we want to make barley and red bean porridge, then we must choose a good red bean and barley, put it together in the rice cooker, boil it together, and wait until it is sticky and can be eaten.

There are many ways to make red beans, and everyone can learn about it according to their preference.

1. How to make red bean soup.

1. Soak the red beans the night before and cook them the next day.

2. The water used to cook red bean soup can be calculated according to the soaked beans, generally speaking, the ratio of red beans and water is 1:2, and you can also grasp it yourself, and if you like to drink soup, add more water.

3. After putting the water, bring it to a boil over high heat, keep the water boiling for about half a minute, and then turn off the heat.

4. Don't open the lid and simmer until the soup cools, at which point the soup becomes turbid and the red beans are ripe.

5. When eating, you can reheat it until it is warm, and add an appropriate amount of brown sugar or rock sugar to taste.

2. Other ways to cook red bean soup.

1. Rice cooker simmering method: put the red beans into the rice cooker, add water to boil, beat to the holding setting, and repeat after the water cools. Boiled beans can be cooked once or twice, and unsoaked beans should be cooked 3-4 times.

2. Heat preservation method: After soaking the red beans for a few hours, add an appropriate amount of water, boil them, then pour them into a thermos, cover the lid, and wait for a while to simmer the red beans until they are ripe.

3. Freezing method: After the beans are soaked in hot water, they are frozen in the refrigerator, and they can be cooked by boiling them a little the next day.

4. Hot water soaking method: put the red beans in hot water, cover the lid and soak for half an hour, and cook for more than ten minutes.

5. 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. Compared to traditional pressure cooker cooking, this method of simmering is more energy-efficient, but it takes more time.

Among beans, red beans are difficult to cook, and they are not as easy to bloom as mung beans. So many people understand, but do not necessarily do well, the following will share some of their experiences and learning with you.

Change the ingredients.

Red beans. One cup.

Sugar. Crumb. Water. Two cups.

Method: Read step by step.

The main purpose of boiling red bean porridge is to choose good beans, and then soak the beans before cooking, so that it can fully absorb water, so that it is easy to rot when cooking. Soak red beans at night before going to bed and use them early the next morning.

You can control the amount of water you need to cook the red bean soup, and if you like to drink the soup, add more water. Like me, I like to drink red bean paste, and you can put twice the amount of water. I counted according to the soaked beans, one bowl of beans, two bowls of water.

After putting the water in place, bring to a boil over high heat, keep it boiling for about half a minute, and then turn off the heat. Do not open the lid and simmer until the juice has cooled, at which point the beans have broken their skin and bloomed, and the soup is cloudy and ripe. When eating, you can heat it again until it is warm, and add brown sugar to taste.

Brown sugar can make the soup redder and more beautiful in color. Add sugar, rock sugar or honey, but the color is lighter.

Here are the remaining nine methods:

1. Rice cooker simmering method:

The simmering method I used is actually the same, add water to the rice cooker and boil it until it is kept warm, and repeat it later.

Soak the beans once or twice, and the unsoaked beans three or four times.

2. Alkaline surface method:

When boiling red beans, add a little alkaline noodles, boil over high heat and simmer for 5 minutes to cook, but this is not recommended because alkali will destroy nutrients.

3. Thermal insulation method:

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 in a medium dry stir-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 boiling, add some cold water after boiling, repeat several times, and soon bloom.

6. Freezing method:

Soak the beans in hot water, put them in the refrigerator and freeze them, and take them out the next day and cook them slightly until they are cooked.

7. Hot water immersion 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 a pressure cooker and boil for 5 minutes, then turn off the heat, and simmer for a while before they bloom.

Compared to traditional pressure cooker cooking, this type of simmering saves fire, but does not save time.

Precautions. Be sure to soak the beans more before cooking, so that the beans will be very bad, otherwise the cooking will be similar to porridge.

1. First of all, we will clean the red beans, and then put the red beans in the pot to fry, after putting in the red beans, we need to prepare 200 ml of water, first add a little to let the red beans stain some water.

2. Next, we turn to low heat and stir-fry the red beans, and when frying the red beans, we should pay attention to the slow stir-fry over low heat, so that the fried red beans are soft and will not be soft and rotten.

3. After the water on the red beans is dry, we continue to add a little water to it, as long as the red beans are not over, and then continue to stir-fry.

4. Add water to it many times, add 200-250 ml of water, and gradually fry the water. If you cook the red beans in this way, the red beans will ripen very quickly, and they will be soft and rotten in about ten minutes.

Wash the red beans and soak them in cold water for half a day, then cool the pot under water, and cook them in a rice cooker, which saves electricity and is not easy to dry the pot.

Put a small amount of water in the pot and put the red beans to boil, and then hit with some cold water, the red beans will bloom and be easy to boil, saving fire and time.

Find a pot, put in the red beans, and boil in water.

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.

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.