How do soybeans cook soft quickly?

You can soak it in water for 5-8 hours before boiling, and then cook it after the soybeans absorb water and expand, or you can add cold water several times when cooking, that is, put a small amount of water to boil first, and then add cold water a few times, soybeans will be easier to rot, and you can also use a pressure cooker to cook.

Method 1: Soak the beans. Soaking soybeans in water overnight or 5-8 hours in advance can make soybeans easier to cook and rot.

Method 2: Stir-fry the beans. Heat the pan without oil, let put in the washed beans.

Turn on low heat and stir-fry quickly to avoid stir-frying. Stir-fry for about 2 minutes, then bring out the beans and put them in the pot to cook. The beans rot quickly, and this method is also very good for cooking porridge.

Method 3: Simmer. Put the washed soybeans in a pot and simmer slowly (you can also bring them to a boil over high heat and then simmer).

Method 4: Add cold water while cooking. When boiling and simmering, add cold water several times so that the water can cover about 1 cm of soybeans. Beans are more likely to rot.

Method 5: Simmer. Simmer for about 10 minutes, then turn off the heat and simmer for about half an hour. Then re-simmer, the beans can be soft and rotten, the particles are more complete, and the stewed soup is more fragrant.

Method 6: Use a pressure cooker.

It is recommended to soak the soybeans in water for a while before cooking, or cook them in a pressure cooker, which will be faster.

Soak soybeans overnight or for three or four hours in advance. To see if the beans are soaked in large sizes, boil them in a small amount of water when cooking. Wait for the water to boil and cook for a while.

Add a little more cool water. Continue to cook. After boiling, continue to add cold water.

Add cool water twice in this way. It cooks quickly.

If you want to cook soybeans in the shortest time, you only need to soak the soybeans in advance, and soak them for more than 10 hours, so that the soybeans can absorb enough water, and then cook, which can be said to be twice the result with half the effort.

The method is simple: soak the beans.

Some people don't know this step, and some skip this step because they want to be lazy.

You must know that sharpening the knife will not cut wood by mistake, soak soybeans in water overnight or 5-8 hours in advance to swell, which can make soybeans easier to cook and rot.

Soybeans that want to be cooked quickly and soft have to be soaked in water a day in advance.

The first type: stir-fry the dried beans. Clean the beans, put the beans directly into the pot and fry them, and keep stir-frying over low heat to fry the water vapor and water vapor.

The temperature is relatively high, so that the beans can be softened quickly, and there is less water in the pot, so you need to add it to the pot.

Warm or hot water, so that there will be more water vapor, which is conducive to the beans to soften quickly, about two minutes, fry until the beans slightly change color. The fried beans in this way are easily boiled, and the porridge is soft and rotten.

The second type: After the beans are washed, you want to put them in hot water to cook them, then put the beans in the refrigerator to refrigerate, and take them out when cooking porridge. This method requires a refrigerator at home, and there is no way to freeze without a refrigerator.

The third kind: add cold water several times after boiling, do not need to soak in advance with this method, after the water is boiled, mix it with cold water several times, add cold water until the water boils again, boil for a while and then add, so that it is easy to boil the beans to bloom after several more "excited" times. Beans are hot and cold, and they are more likely to rot when the temperature changes greatly, but this method is more cumbersome, and there are relatively few people who use this method.

Another way is to use a pressure cooker that specializes in cooking porridge.

To boil, with this kind of pot, you don't need to think about whether you want to soak the beans or not, just wash the beans and rice and put them in. This is the easiest way to save time, effort and worry, and it is also rotten to cook.

Steps: Pick the soybeans and soak them for at least eight hours in advance. Drain the soaked soybeans, put them in a fresh-keeping bag, put them in the freezer compartment of the refrigerator, and freeze them until they are hard. It takes more than three hours.

After freezing, remove the bag and thaw it. Do not open the bag. When the beans are close to room temperature, continue to freeze them in the refrigerator.

The freezing and thawing steps take a total of three times. After the last thawing, wash the beans and add water to the pot to cook. You don't need a lot of water, just a little more after covering the beans.

After boiling, turn the heat to low and taste it from time to time, and you can turn off the heat if you feel that the softness is appropriate. After turning off the heat, you can let it simmer in the pot at residual temperature for better taste.

When it cools, the soup is strained out, and the beans can be added to various ingredients

Tip: While freezing and thawing is a bit time-consuming, it is not recommended to omit any of the above steps.

In fact, this method can process a lot of beans at once, and it can be done at home on weekends.

If you are not in a hurry to eat, you can take it out after the last freeze, but take it as you go.

Normal soybeans should be easy to cook if soaked overnight, if your soybeans are not rotten, then they may be bad, or they may have been frozen, try not to eat them.

The role and efficacy of fine-leaved celery.

1. Vitamin supplementation.

Fine-leaved celery is a very high nutrient content of natural vegetables and fruits, we can not only digest and absorb colorful vitamins and dietary fiber, but also digest and absorb a variety of carbohydrates and minerals and their nutrients, this nutrient is digested and absorbed by the body, can enhance the role of the body's organs, and can maintain good health.

2. Replenish qi and blood.

Fine-leaved celery is a kind of physical and mental health food that can replenish qi and blood, because this kind of melon, fruit and vegetable has a rich and colorful nutrient body, the body can enhance the role of human organs after digesting and absorbing such chemicals, and can accelerate the production of red blood cells in the human body, it is often seen in people Iron deficiency, iron deficiency anemia has a particularly good alleviation effect, in addition, women have pale and dry skin, dull yellow face and other uncomfortable symptoms when taking more fine-leaved celery can also alleviate the symptoms.

3. Prevent cancer.

Celery is also particularly good at preventing cancer, because it not only contains a lot of methylcellulose, but also has some lignocellulose, after this chemical is digested and absorbed by the body, it can eliminate peroxide lipids in the human body, and can avoid carcinogens from growing and breeding in the human body, it can prevent the carcinogenesis from becoming cancerous, and can avoid cancer from the root cause.

4. Sober up and detoxify the body.

It is also a kind of vegetable and fruit that can sober up the body and detoxify, it has a very significant beneficial urination effect, and the nutrients it carries can accelerate the body's alcohol decomposition, so that the dissolved ethanol can be discharged with the urine outside the body, which can reduce the damage of ethanol to people's human body.

Before boiling soybeans, it is best to add small water to soak them for a while, then boil them in boiling water, and then remove them and put them in the refrigerator for about two hours, and then cook them very easily.

1.Boiled or soaked before frozen.

Mung beans, soybeans, red beans, etc. are boiled and refrigerated before being put into the refrigerator for 2 hours, and then boiled to stew quickly.

Legumes such as mung beans, soybeans, and red adzuki beans are generally not easy to stew, but if you cook them first, put them in the refrigerator after refrigeration, and remove them after half a day, they can be stewed.

Soybeans should be classified, red beans are generally soaked for 4 hours, and mung beans are generally soaked for 1 hour. After soaking, put it in the refrigerator and freeze it for one hour, then add water to boil, turn to a simmer after the water boils, and 1 30 minutes is OK.

2.Stir-fry before cooking.

The wok is cleaned and degreased, and the beans are put in when the pan is cool. Simmer, stir-fry continuously and quickly, stir-fry until the beans fade slightly, about 2 minutes up and down; Then boil the hot beans in the boiling water prepared in advance, and they will bloom very easily!

3.After boiling, add a few more rounds of cold water.

When cooking soybean porridge, soybeans must not be soaked in small water in advance, otherwise it will not be stewed; Before putting rice, wait for the soybeans to boil and mix it with cold water for a few times, and the soybeans are very easy to bloom after a few "stirring" times.

After boiling for 30 minutes, add cold water. After boiling, add cold water and boil, repeat several times and boil.

4.Start with a warm water bottle.

There is a relatively simple way to boil beans: put the cleaned soybeans into a warm water bottle, it should be noted that an eight-pound warm water bottle can put up to two people to eat beans, about 100 grams or less, and then add boiling water, just submerge the beans can not be added, then cover the cork, change the pot the next morning, pour out the beans, only need to boil slightly to be very loose and poor. This method is equally suitable for boiling mung beans and stewing white fungus.

5.After boiling, take off the heat and simmer for 10 minutes before cooking.

There is also a simple and fire-saving method, which is to boil the soybeans in boiling water for 10 minutes, then stop the fire and cover the outer lid for another 10 minutes, and then open the outer lid You can see that the soybeans are meaty, and at this moment cook for another 20 minutes, which ones will be fully cooked.

6.Beans under cold water.

It's a very simple way to put soybeans in cold water (no pressure cooker required). Then cook together. Soybeans in boiling water are very easy to boil into dead beans.

Boiled soybeans

Material:About half a pound of soybeans, shredded green onions, shredded ginger, soy sauce, red wine, and white sugar.

Method:

1. Wash the soybeans, soak them in water for 12 hours, soak them, put them in a pot, cook them, and remove them.

2. Heat the wok, pour the appropriate oil, pour in the green onion, ginger and soybeans, and stir-fry for an instant.

3. Pour in sugar, wine, soy sauce and bring to a boil.

4. Change the heat to simmer for a moment, then heat the juice, put it out, and let it cool.

Notes:

Generally speaking, it takes a long time to cook soybeans, but if you soak soybeans overnight before boiling soybeans, and add some kelp that is very similar to the properties of soybeans when boiling soybeans, on the one hand, it can make soybeans soft and easy to cook, and on the other hand, it can also make the flavor of soybeans easier to exacerbate, making soybeans more fragrant.

Soybeans contain a substance called antitrypsin, eating will hinder the activity of trypsin in the human body, Fanfeng makes the protein in soybeans difficult to be digested and absorbed, and even causes diarrhea, so when boiling soybeans, it is necessary to turn on the fire to cook soybeans and cook them rotten, and destroy the antitrypsin in the soybeans to ensure that the protein in soybeans is well digested and absorbed by the human body.

Nutritional value:

The nutritional value of soybeans is very high, known as "the meat of the field", "green milk", "the king of beans", etc., has a good health care function, the nutrients in soybeans mainly include protein, lipids, sugars, calcium, phosphorus, iron, carotene, vitamin E, vitamin B1, soybeans boiled and eaten, these nutrients will not be lost, some of them are integrated into the soup of boiled soybeans, eat beans and drink soup in moderation, can nourish the spleen and stomach, and also help to improve human immunity, reduce cholesterol, It also has the effect of preventing excessive fat accumulation in the liver, and the nutritional value is higher.

If you need to cook soybeans quickly, you should soak them in cold water before boiling them, and the longer you soak them, the easier it will be to cook them and get them rotten.

Steps: 1. Wash the soybeans, soak them in cold water for 2 to 5 hours and remove them after they are swollen.

2. Pour the soybeans into the pot, add water and bring to a boil over high heat.

3. After the soybeans are boiled, the water in the pot is slightly higher than the soybeans.

4. After simmering for 20 minutes, the soybeans can be boiled and burned.

Method 1: Soak the beans. That is, soak soybeans in water 5 to 8 hours in advance to swell, which can make soybeans easier to cook and rot.

Method 2: Stir-fry Zen beans. Put oil in the hot pan, put the washed beans on low heat and stir-fry quickly, fry for about 2 minutes, and then put the beans out and cook in the pot.

Method 3: Add cold water while cooking. That is, when boiling the pot and stewing, add cold water several times, so that the water can be about 1 cm above the soybeans, which can make the beans more soft and rotten.

Method 4: Simmer. That is, simmer on low heat for about 10 minutes, then turn off the heat and simmer for about half an hour, and then simmer again.

Even if you cook beans for a long time, do they still taste hard as stones? Follow the steps below to make the beans soft!

1. Soak the beans in water for one night.

2. Cook for 1 2 hours, simmer until soft.

3. The key is to keep adding water during the cooking process, so that the water can cover the beans by 1 cm.

4. After the beans are fully softened, add granulated sugar 2 or 3 times. Do not add more than one amount of sugar at a time, as this will increase the soaking pressure and dehydrate the beans.