May I ask which is better to make red bean soup pressure cooker or simmer Friends who know, please r

I think it's better to cook the red bean soup over a simmer because it's better to make it over fire.

If you make red bean soup, of course, it is better to simmer it, because it takes a long enough time to make the red beans better nutrients seep out.

Cooking in a pressure cooker is more delicious, softer and glutinous, and it is also much more convenient, so you don't need to look at it all the time.

I usually make it on a steady simmer, and I feel very fragrant.

Personally, I think the latter is more flavorful, after all, slow work produces fine work.

The red bean soup pressure cooker saves time and effort, but it is not as delicious as simmering, and the beans are boiled for a while with a little cold water, repeat several times, and the taste is good and the nutrition is not lost.

The pressure cooker is better.

Red bean soup, made in a pressure cooker, of course, it is better to simmer, this kind of simmering is better, this kind of simmering is slow.

It must be better to simmer, because if you simmer, she cooks more slowly, and the whole thing is rotten, and then it is more nutritious.

I think it's best to cook red bean soup over a slow simmer, and it's better patriotic than a pressure cooker, what he makes is not fragrant, but it is fragrant to be boiled over a simmer, so it's better to cook red bean soup with a simmer.

Simmer well and cook slowly to make it fragrant.

It is not recommended to cook in a pressure cooker. The pressure cooker is not as good as the ordinary cooker. If you want to cook in a normal pot, it is recommended to boil the water and then put the red beans in the pot, boil again over high heat, and then cook over low heat. In this way, it cooks quickly, is fragrant, and has less nutrient loss.

For red bean soup, making it in a pressure cooker is not the same as cooking it gently.

Which is better, red bean soup pressure cooker or mixed boiling? Friends who know recall, I think it should be better to simmer, if you want to be fast, use care for me.

How to make red bean soup.

Red bean soup is suitable for both cold and hot food, and it is a simple health soup suitable for men, women and children! Ingredients: 1 cup baby red beans.

5 and 1 2 cups of water (or increase or decrease according to preference) an appropriate amount of rock sugar.

Method: Rinse the soaked beans with water, pick out the bad beans, add water to cover the red beans with 2 inches, soak for 8 to 12 hours, and then filter out the water from the soaked beans. Put the soaked red beans into a pot and add water to boil until boiling, remove the white foam on the surface, then turn to low heat and cover and cook until the red beans are cooked soft, and then add rock sugar to taste when the red beans reach the ideal ripe softness.

Note 1: The ease of boiling each type of red bean varies, so in addition to cooking on the stove, you can also cook the red beans in a stewing pot or slow cooker. However, Angela once bought a packet of red beans, but only with a quick pot could she cook it softly.

Note 2: When cooking, please leave a slit to allow the steam to come out to prevent the red bean soup from spilling out of the pot.

Note 3: Red beans should best go through the process of soaking in water, but if you forget to soak red beans in advance, there is a way to save time, is to add 1 cup of beans to 4 times the water, boil until boiling, then turn to medium-low heat and continue to cook for 10 minutes, turn off the heat and cover and let stand for more than 1 hour, then filter out the water for soaking the beans, and replace it with water to cook into red bean soup.

Note 4: Red bean soup can be boiled until it is soft before adding rock sugar.

Red bean stewed milk is a Cantonese dessert, which is made with fresh milk, egg white and red beans as the main ingredients, and stewed in water until solidified.

Ingredients: Egg whites (3 pieces), fresh milk (3 cups), red beans (1 cup).

Seasoning: 2 tablespoons whipping cream, caster sugar (4 tablespoons).

Method: 1. Boil half a pot of water, put in 1 paper cup of red beans, cover and cook over medium heat for 45 minutes until the red beans are ripe.

2. Pour 3 cups of fresh milk, 2 tablespoons of whipping cream and 4 tablespoons of caster sugar into a bowl and beat well, then add egg whites and continue to beat well. 3. Scoop up the boiled red beans and pass them through the cold river, drain the water and let it cool for later use.

4. Divide "Method 2" into 2 bowls, scoop in 2 tablespoons of cooked red beans respectively, and then seal with a layer of plastic wrap.

5. Boil the water in the pot, add the red bean fresh milk, cover and steam over medium-low heat for 15 minutes until completely solidified.

6. Take out the red bean stewed milk, tear off the plastic wrap, and sprinkle a little cooked red beans.

Tips: 1. Soak the red beans in water for one night, and then boil them to be easy to cook, and the unsoaked red beans will be more difficult to cook.

2. To make the stewed milk taste tender and delicate, you can beat the milk and egg liquid evenly, and filter it with a strainer to filter out the clumped egg whites.

3. Whipping cream is rich in milk, smooth in taste, put into milk and egg liquid, can make the steamed stewed milk more mellow and delicious, because whipping cream is rich in oil, it is easy to get greasy to eat, so it should not be put more.

4. It should be noted that the heat of the stewed milk should not be too large, otherwise it is easy to steam the stewed milk too old, and it is advisable to simmer it slowly over medium-low heat until it solidifies. Nutrition & Efficacy:

The milk in stewed milk is rich in calcium, which can nourish beauty and make ** fair, smooth and delicate; Red beans are rich in iron, which has the effect of regulating menstruation and replenishing blood and diluting water and reducing swelling.

In fact, the easiest and most delicious thing is to put red bean milk and rock sugar directly into the pressure cooker! I often do it at home!

Red bean lily lotus seed syrup.

Ingredients: 3 fresh lilies (35 grams of dried lilies), 50 grams of red beans, 50 grams of lotus seeds, 30 grams of snow fungus, 1 egg, appropriate amount of rock sugar, and a small amount of vermicelli.

Method:1. Wash the lotus seeds and soak them in water for three hours and then remove the core, and wash the red beans and lilies with water (some lilies and red beans are soaked in water for two hours).

2 Soak the snow fungus in water for six hours and then cut it into small pieces with scissors (the snow fungus is too small to personal preference, but I think the small pieces taste better).

3 Put the soaked red beans, snow fungus and lotus seeds into the pot, pour in water, boil over high heat and simmer for 40-50 minutes, add rock sugar, fresh lily, vermicelli, and add the eggs to the sugar water after 10 minutes and mix well to eat.