What to cook with red beans

Red beans are quite common in our lives, and many people use them to lose weight or dehumidify, which is very beneficial to the health of the body. Most people eat red beans in a simple way. One is to make porridge, and the other is to boil water and drink it directly. However, the effect of using only red beans is not obvious. It is best to add other ingredients to cook together. So what should red beans be cooked with? There are several ways to do this that you can learn about.

Homemade Candied Red Beans

Material

I like to use the nourishing and beautifying homemade honey red beans to steam coconut honey red bean steamed cake (original by Qiu Mommy), which is really pleasing to the eyes and satisfying to the taste buds. You can try it:

Red beans – 500g (about 3 cups)

Water - 1500g, Salt - 1/4 tsp

Caster sugar – 250g

practice

1. Wash the red beans, add 1/4 teaspoon of salt, and soak them in 1500g of water for about 1 hour.

2. Bring to boil over high heat, then reduce to medium-low heat and simmer for 20 minutes. Turn off the heat (make sure the lid is tightly closed) and simmer on the stove for 20 minutes.

3. Turn on the heat again and bring the red beans to a boil. Cook over medium-low heat for another 20 minutes. Turn off the heat and simmer for another 20 minutes.

4. After 20 minutes, take a few red beans from the top layer and try them. If the red beans on the top layer are cooked, then the red beans in the whole pot are cooked (the red beans should be peeled, but don't stir them too hard, otherwise the honey red beans will not be made and will become red bean paste!)

5. Make sure the red beans are cooked, and scoop out 2 cups of red bean soup to make coconut honey red bean steamed cake or bread.

6. After heating the red bean soup on high heat again, scoop out the red beans with a colander and drain them. Put them in a fresh-keeping box, pour in fine sugar, and stir gently with a spoon to avoid mashing the red beans. After mixing well, wait for the sugar to dissolve, turning the red beans from time to time. When the red beans have cooled, cover the container and store in the refrigerator for one day. The candied red beans are ready. It can be used to make pastries, rolls, or served with ice cream. You can also add some hot water and boil it, and you can have the sweet red bean soup anytime!

6. If you use a pressure cooker, just boil it over medium-low heat for 20 minutes.

7. If you are using a slow cooker, boil the water for 5 minutes, then put it into the outer pot and simmer for 60 minutes. Bring it to a boil again, and simmer for another 60 minutes. The principle is to stew the beans until the skin is cracked but not overcooked.

Tips:

1. You can make more candied red beans at one time, pack them in small fresh-keeping boxes and refrigerate them. They can be used whenever needed.

2. If there is still a lot of red bean soup left in the pot, according to Mama Qiu’s principle of not wasting, don’t scoop out all the red beans in advance. Intentionally leave some beans in the pot, add some dried longan, some soaked lilies. If the soup is not enough, you can add a little more water, cook until the red beans are a little more mushy, and then add some brown sugar. It will be another dessert after dinner! !

Red Bean and Barley Porridge

Material

Red bean, barley, water, rock sugar

practice

1. Red bean and coix seed porridge. Prepare equal amounts of red beans and coix seeds. After washing them, the red beans need to be soaked for about two to three hours, and the coix seeds only need to be soaked for one hour.

2. Then you have to boil the red beans first, because it takes a little longer. After boiling, add some cold water, and then add more cold water after boiling. This way the red beans are easier to bloom and cook, and it is said to be more fragrant.

3. After the red beans are cooked and bloomed, add the coix seeds. Bring to a boil over high heat, then turn to low heat and cook until thick. Then add rock sugar for seasoning.