Is there a quick way to peel red beans?

1) Boil water, then pour in the washed and drained red beans, cook for 1 2 hours and they will rot.

2) Then it is necessary to "wash", after cooling, use your hands to knead the beans in the pot, and knead them thoroughly.

3) Then sift it: pour the boiled beans into it with a fine mesh sieve, and then rub it with your hands, so that the bean paste will go down, and what is left is the bean skin.

4) Pour the strained bean paste into the pot and add the cooked lard.

And sugar, boiled together, to keep stir-frying, never broken! Otherwise, there will be a layer of pasted, dry skin at the bottom of the pot, and it will not work.

5) Stir-fry until the thickness is moderate, tasteful, and then add sugar osmanthus, when the pot "puff, puff" bubbles can be out of the pot.

Red beans are spleen and stomach-invigorating, nutritious, have the effect of beauty and blood replenishment, and dispelling dampness: and the fragrance is unique, the taste is rusty and glutinous, and many people like to use it to make porridge or filling.

However, although the red bean is small, it is a very hard grain, and it is difficult to cook it normally in a short time. Today I am here to share with you, two tips for cooking red beans, the method is very practical, everyone can give it a try. Method 1: Freezing method.

Wash the red beans first, put them on a plate, add water to cover the red beans a little, and then put the plate in the freezer of the refrigerator to freeze and freeze. You can put it in the night in advance, and when you want to drink porridge, you can take it out and cook it in this way, which is very convenient and time-saving.

Principle: Because the water freezes, the volume will become larger, and the red bean absorbs water, and the surface will crack after freezing. Cracked red beans are easy to rot when boiled in water. But this is only a physical change, so you don't have to worry about nutrient loss.

After the red beans are completely frozen, we are passing the water for a while, waiting for the ice to dissolve, and pour the red beans into the pot of boiling water, note that it is a pot of boiling water! Frozen red beans are quickly heated, and the sudden change of cold and heat can accelerate the cracking of the bean blossoms, so that the period can be boiled and bloomed faster.

In addition, when boiling red beans, we add a little alkaline noodles or add baking soda. Note: A little bit is fine, too much will destroy the nutrition and taste of red beans, just like steaming steamed buns, a little alkaline noodles can make the steamed bread more fluffy and soft, adding a little alkaline noodles here can speed up the cooking of red bean paste, and the taste can be better.

After boiling on high heat for 10 minutes, simmer for 5 minutes on low heat and it will be cooked.

Method 2: Simmering method.

Again, wash the red beans first, pick out the bad beans, and then pour them directly into an ordinary thermos bottle at home.

Then fill the thermos with boiling water, it is better to have more boiling water, so that the heat preservation is more durable, plug the pot cone, so that it will be simmered overnight and do not open.

The next day, the red beans will be ready to eat, so pour out the water and the red beans, and let's take a look.

All the red beans are stewed and soft and flowery, and the grains are soft and glutinous, and all the bean paste is pinched by hand.

Method 2 is more convenient than method 1, and it is also the most commonly used method, and friends who want to save trouble can try it at home.

We washed all the red beans we bought, and then soaked them in water that had not been covered with red beans for 30 minutes to allow the red beans to fully absorb the water. After soaking for half an hour, we divide the beans into small portions, put them in airtight bags, and put them in the freezer compartment of the refrigerator. Take it out when you need to boil, add water to boil over high heat, continue to cook for about 3 minutes, then turn off the heat, cover the lid and simmer until the soup cools, and the red beans are already ripe.

This is because the red beans absorb water after soaking for half an hour, and then they are frozen, which expands the water in the red beans, which makes the shell of the red beans crack, so that when cooked, it is easy to cook and rot. And there is no loss of nutrients, which saves a lot of time and resources.

Yes Take your time and be patient, or soak in cold water after soaking in hot water, and then peel again.

The steps to remove the skin of red beans and make red bean paste with red beans are as follows: 1. Take an appropriate amount of red beans, boil a pot of boiling water, and soak the red beans for a day. 2. After soaking for a day, put the red beans in a pressure cooker, steam and cook over low heat for 30 minutes.

They are all cooked, crushed, watered, and the skin is filtered out in a small basket, settled, and dewatered to get bean paste.

Preparation: appropriate amount of red beans, pressure cooker, colander, spoon Treatment: 1. Pick out the impurities of the red beans, rinse them with water, and soak them for 10-20 minutes (it is recommended to soak them for more than 10 hours).

Let the red beans soak thoroughly, and after soaking for a certain period of time, they will automatically peel.

Is there a way to peel red beans by courier? There is no way to peel this express, because the express has to be wrapped, and the skin will definitely not be weighed, that is, it will be in the package.

1. When you stop, don't forget that others are still running. 2. The most tiring thing in the world is to live a hypocritical life. 3. There is no such thing as failure, unless you stop trying.

Is there a quick way to peel red beans? No, this is who bubbles.

How can the red bean skin be removed quickly.

Skin? Appropriate amount of red beans, pressure cooker, colander, spoon.

2. Put the soaked red beans in a pressure cooker, put on gas and cook for 20-30 minutes.

3. Put the boiled red beans in a leaky pot, and put a small pot under the leaky pot.

4. Use a spoon to press the red beans in the leaky pot into a paste, and the red bean paste enters the bowl below along the leaky eye, and the red bean skin is left in the leaky basin.

5. The squeezed red bean paste can be used to make other foods.

Wash the red beans that need to be made into red bean paste with water in advance, then soak them in water for 4 to 5 hours, take them out and put them in a pot after soaking, and cook them together with water.

Soak in water overnight and rub with your hands.

Preparation: Appropriate amount of red beans, pressure cooker, colander bowl, spoon.

2. Put the soaked red beans in a pressure cooker, put on gas and cook for 20-30 minutes.

3. Put the boiled red beans in a leaky pot, and put a small pot under the leaky pot.

4. Use a spoon to press the red beans in the leaky pot into a paste, and the red bean paste enters the bowl below along the leaky eye, and the red bean skin is left in the leaky pot.

5. Squeeze out the red bean paste to make other foods.

Ingredients: Appropriate amount of red beans.

Production method: 1. Pick out the impurities of the red beans and soak them for 24 hours.

2. Take out the soaked red beans and cook them in a pot for about 2 hours until they are soft (the pressure cooker can speed up).

3. Remove the red beans to control the water.

4. Take an appropriate amount and put it on the fine-hole sieve, crush it little by little with a spoon, the bean skin is left on it, and the bean paste enters the bowl along the sieve.

5. This is all squeezed red bean paste.

6. Fry the red bean puree in a pot to dry the water.

7. Take it out and make dishes.

Soak the red beans in water overnight and cook them in a pressure cooker or regular pot until they bloom. Sift the flour and drain the water.

2.Press the lentils with a rice spatula and grind the beans. (I like to do it with a baking trapezoidal spatula, and the grinding net sticks to scrape) 3Then sift it again: pour the boiled beans into it with a fine mesh sieve, and then rub it with your hands, so that the bean paste goes down, leaving the bean skin, 4Transfer the minced beans to a pot.

There's one called CR Blood Orange that should be pretty good!! I bought one, and I'll tell you about it as soon as it arrives today.

1. Soaking and kneading method.

Soak the mung beans in clean water for about 12 hours, soak them in warm water for about 4 hours, soak them in cold water for a longer time, soak them in warm water for a shorter time, and soak the mung beans until the skin is slightly swollen and cracked.

Then gently rub the soaked mung bean with both hands, and when you feel that the kneading is almost done, take out the upper layer of mung bean skin, and then continue to gently rub it repeatedly with both hands until all the mung bean skin is rubbed off.

When the weather is hot, this method may be used to slightly sprout some mung beans, and it is easy to rub off the tips of the sprouts that have just germinated when rubbing, resulting in the loss of nutrients in mung beans, so the most perfect way is to refrigerate and soak mung beans for 12 hours, or scald the mung beans with boiling water and then soak, which can avoid mung bean germination and rub off the mung bean skin.

2. Soaking and boiling method.

After soaking the mung beans according to the above method, put them in a pot and add an appropriate amount of water to boil over high heat, after boiling, the mung bean skin will continue to float up, and then use a colander to take out the mung bean skin. Remember to boil this method over high heat, and finally if there is still a little mung bean that has not peeled, then gently rub it with your hands to peel off.

3. Freeze boiling method.

After soaking the mung beans in water until they are slightly swollen, take them out and put them in the freezer compartment of the refrigerator to freeze them into ice, then take them out and put them in a pot, add an appropriate amount of water to boil over high heat, and use a colander to take out the floating mung bean skin.

Fourth, direct boiling method.

Put the washed mung beans in a pot under cold water, do not add too much water to the pot, add cold water in three times like boiling dumplings after boiling, and then remove the boiled mung bean skin.

If you want to get mung beans without mung bean skin, or if you want to get pure bean paste, you can use the above four methods to do it, in short, after removing the skin of mung beans, you can do what you want next. If you just think of pure mung bean paste, you can also use the fifth method described below to make it

5. Crushing and boiling method.

Soak the mung beans according to the above method until they are swollen or frozen, and then put the mung beans on a cutting board and crush them, or put them in a basin and crush them with a spoon. Then put these crushed mung beans in the pot, add an appropriate amount of water, and then burn it, you will see that the mung bean skin will continue to surface, and use a colander to remove all the mung bean skin. The remaining mung beans and water in the pot continue to boil and concentrate, and finally turn into pure mung bean paste.

There are basically so many common ways to quickly remove the skin of mung beans, if you still feel that the above methods are more troublesome, then go directly to buy ready-made peeled mung beans.

The red beans are soaked overnight in advance, so they can be easily peeled.

1. Add water to the pot and put the red beans, bring to a boil, and remove the bad beans.

2. Rinse with cool water, add to the pressure cooker and pour water.

3. Select the program, press for 35 minutes, the program is over, and the pressed red beans have fully absorbed the water and become soft and rotten.

4. When the red beans are dried until there is no hot water coming out, pour them into the mixing cup of the wall-breaking food processor and select the sauce function.

5. Start the program and beat the red beans into a paste.

7. Pour the beaten red bean paste into the bread bucket, add the red beans and corn oil 8, and start the bread maker jam function.

9. At the end of the program, the red bean paste will be ready.

The peeling skills of boiling red bean paste and the method of red bean paste are as follows:

Ingredients: 500g of red beans, 200g of sugar, 125g of peanut oil, 60g of dried cranberries, 30g of dried blueberries, 30g of dried mango, 50g of all-purpose flour

Production steps: 1. Spread the flour on the baking sheet, put it in the middle layer of the preheated 180 degree oven, bake for 4 minutes, take out the surface and turn it over and re-flat, and bake for another 4 minutes, that is, mature noodles.

2. Cook the red beans until they are soft and rotten, and they will become pureed when you rub them lightly.

3. The strainer is placed on the basin, the beans are placed on the sieve, and the sieve is filled with water until the beans are soaked.

4. Rub the beans with both hands, after all the skin is off, the bean paste enters the water, sifts the bean skin and discardes. This is done to strain out all the bean skins.

5. Pour the bean paste water into the drawer cloth.

6. Squeeze out the water.

7. Squeeze out the dried bean paste and pour it into a stainless steel wok.

8. Cut the dried mango into small pieces and put it into the bean paste pot with the dried cranberries, dried blueberries and sugar.

9. Keep stir-frying over low heat to avoid sticking to the pot.

10. Add a small amount of peanut oil several times during frying, and then add the next time after the oil is completely absorbed each time. Until all the oils in the recipe have been added.

11. Stir-fry until very dry and sift in the cooked noodles.

12. Stir-fry evenly to form a red bean paste fruit filling.

13. a finished product drawing.

The red beans are soaked overnight in advance, so they can be easily peeled. Here's how:

The ingredients that need to be prepared in advance include: 200 grams of red beans, 100 grams of brown sugar, and 50 grams of baking oil.

1. The first step is to soak the red beans overnight in advance.

2. Put the soaked red beans in a pot and boil, peel them after cooking.

3. Put the boiled red beans into a coarse sieve, use a spoon to crush the red bean puree4, pour baking oil into a non-stick pan and heat it, pour half of the brown sugar and red bean puree into the pot and stir-fry together over medium-low heat.

5. After the brown sugar is fried and the red bean puree is fully fused, the baking oil is fully integrated, and then stir-fry until it has some consistency, add the remaining brown sugar and continue to stir-fry.

6. Keep stirring and stir-frying until the water volatilizes and has some dry and hard consistency, and the red bean paste is completed.

2. Wash the tangerine peel and soak for 15 minutes.

3 Bring water to a casserole and pour in the red beans.

4Pour in the tangerine peel.

5 Cook for an hour over medium heat until the red beans come out of the sand.

1.Wash the red beans and soak in water for 30 minutes.

2.Place in a pressure cooker and add the appropriate amount of water.

3.After the water boils, press for 10 minutes.

4.Add the boiled red beans to an appropriate amount of water and put them in a blender and stir into a paste 5Sift the pasty bean paste through a sieve and remove the bean paste skin.

6.Remove the skin of the bean paste.

7.Put it in a wok and stir-fry with an appropriate amount of brown sugar and salad oil until thick.