What is the difference between fried and unfried red beans

Red adzuki beans are generally boiled.

Red adzuki bean yam porridge.

Material. Ingredients: 50 grams of red adzuki beans, 200 grams of yams, and 50 grams of rice.

Method. 1. Soak the red adzuki beans in water, peel and wash the yams, and cut them into small cubes.

2. Remove the sand and wash the rice.

3. Put an appropriate amount of water in the pot, put it on the fire, then put the red beans into the pot and boil them, then enlarge the rice and cook them, and finally add the diced yam and continue to cook until the yam is cooked and rotten.

Efficacy. Dilution water to reduce swelling, strengthen the spleen and stomach, nourish the skin, female obese people can eat in moderation.

Red adzuki bean lotus root pork bone soup (6 servings).

Recipe Description: Each serving of soup with residue contains 244 kcal, 17 grams of protein, 10 grams of fat (including 4 grams of saturated fat), 22 grams of carbohydrates, and 6 grams of fiber.

Material. 80 grams of red adzuki beans, 500 grams of lotus root, 1 piece of tangerine peel, 400 grams of pork bones, 1300 ml of water, a pinch of salt.

Method. 1. Wash and drain the adzuki beans and set aside.

2. Peel and wash the lotus root and cut into pieces.

3. Soak the tangerine peel in water, scrape and wash it for later use.

4. Wash the pork bones, put them in boiling water and boil for about 5 minutes, remove the blood, drain and set aside.

5. Press the Soup button and select the Old Soup program, then follow the instructions to put all the ingredients and water into the rice cooker. Set the cooking time to 2 hours, then press Cook to start cooking.

6. After the program is completed, add salt to taste.

Soak it first and then cook it, it will be easy to soften.

The difference between stir-fried and non-fried red adzuki beans is as follows

1. The digestion and absorption effects are different

There is still a difference between fried red beans and not fried, fried is more conducive to digestion and absorption, not fried and eaten, easy to indigestion, and easy to cause flatulence and other symptoms after entering the human body. So it's better to fry.

2. The smell is different

The smell of red adzuki beans is not fried, and the fried red adzuki beans have a slight burnt flavor and a faint taste of traditional Chinese medicine.

The role is different

The effect of red adzuki beans is more prominent, and it can dispel dampness and remove wind, clear heat and drain pus, edema, rheumatism, phlegm and heat, cough and so on. When fried red adzuki beans are stir-fried over a fire, the flavor becomes milder.

Nutrition facts

Adzuki beans are rich in protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, vitamin B1, vitamin B2, vitamin B3 and other nutrients.

How to store adzuki beans.

Aromatic condiments such as pepper and fennel can be used to drive away pests in beans, and there is no effect on the taste of beans, and the taste will volatilize during eating. Secondly, boiling water scalding method can be used. If a small amount of beans is stored, the beans can be boiled and soaked directly in it until the boiling water cools, and then placed in a ventilated place to dry and store, which can effectively kill the larvae contained in the beans.

Don't add sugar when boiling red adzuki beans, otherwise it will be even more difficult to cook rotten red adzuki beans. The more scientific method is to soak the red adzuki beans one night in advance, followed by the soaked red adzuki beans are steamed in a pressure cooker, and the red adzuki beans are high-pressure, which will ripen faster.

Some netizens suggested adding some alkali when boiling red adzuki beans, but alkali can destroy the B vitamins in red adzuki beans, and after adding alkali, red adzuki beans will turn from the original brown-red to yellow-green. It is unscientific to add alkali when boiling red beans.

Before boiling red adzuki beans, stir-frying and then adding water to boil will rot a little faster, and it is better to add rice or glutinous rice to cook while cooking. Another method is to put the red adzuki beans in the refrigerator to make the structure of the red adzuki beans loose, so that they are easy to cook rotten.

Finally, to summarize the above, the ways to make red adzuki beans cook faster are:

1. Soak one night in advance.

2. Stir-fry the red beans before boiling them until the red beans change color, and then add rice or glutinous rice to cook together.

3. Put it in the refrigerator and freeze it overnight, so that the structure of the red adzuki beans will be loose, so that it is easy to cook rotten. It should be noted that before the red adzuki beans are cooked, do not put sugar.

The correct way to cook red adzuki beans is to soak them first and then boil them, wash them first and soak them in water for a few hours, and soak them until the red adzuki beans swell before you can start cooking porridge, or press them in a pressure cooker to make them easy to cook.

Speaking of red beans and soy milk, everyone must be familiar with a common coarse grain in daily life, about 5 yuan a catty, which can be used to boil porridge, boil sugar water, and beat soy milk. Eating some red beans regularly can strengthen the spleen and hydrate, as well as the benefits of blood replenishment, which is a good beauty nutrition for women. Ingredients Red beans 70 grams Rock sugar Appropriate amount of water Appropriate amount of red bean soy milk Red beans are soaked in sufficient water for more than 2 hours, and after the red beans are soaked, the soaked red beans and crushed rock sugar are repeatedly washed with water and put in the soymilk machine, add cool white and add to the lowest water line, choose the wet soybean milk program, and you can drink thick red bean soy milk in about 15 minutesDrinking milk tea is not as sweet and delicious as drinking red bean milk, delicate and silky tipsIf there is no soymilk machine, you can use a wall breaker with heating function, or cook the red beans first, Put it in a juice cup, add water and beat it into soy milk.

If the adzuki beans are boiled, stewed, or made into soup, they do not need to be fried. If the red adzuki beans are used for grinding, they need to be fried. Since adzuki beans are hard to ripen due to their hard appearance, it is best to soak them in water before cooking.

Red adzuki beans. Red adzuki beans, also known as red adzuki beans, red beans, and vermilion beans, are the mature seeds of the annual semi-winding herbaceous plant red adzuki beans of the legume family, and are cultivated all over the country.

Red adzuki beans like temperature, do not tolerate waterlogging, avoid continuous cropping and heavy stubble, it is best to choose a plot that has not been planted with bean crops for more than 2 years.

China is the country with the largest production of red beans in the world, and it is also a major exporter. Adzuki beans are native to tropical Asia and are also cultivated in Korea, Japan, the Philippines and other Southeast Asian countries. Fiber code.