How to cook red beans quickly

When cooking red beans, you must cook them completely until they are soft, so that the nutritional value of the red beans can be effectively brought into play and the taste of the red beans can become better. Because red beans are a food with a relatively high starch content, they will become soft and sticky after being cooked. Elderly people and children with bad teeth can also eat more cooked red beans. If you use the normal method to cook red beans, it will take a long time to cook most of the time. So how can you cook red beans so that they can be cooked quickly?

How to cook red bean soup

1. Pre-soaking method

The night before you prepare to cook red beans, soak the red beans in clean water overnight. When the weather is hot, you can soak them in the refrigerator. After rinsing the soaked red beans, put them into a pot, bring to a boil over high heat, skim off the foam, then simmer over low heat. The red beans in the pot will soon be cooked. It is faster to cook them in a pressure cooker.

The fully soaked red beans can also be cooked like this: after boiling, cook for about 1 minute and then turn off the heat. Do not open the lid of the pot. Let it simmer until the water is cool and it is rotten. This is super energy-saving.

The disadvantage of this method of boiling red beans is that it will cause the loss of some nutrients, and after the red beans have been soaked for a long time, the red bean paste made will not be red enough. If you plan to make red bean paste, it is best not to cook it this way.

2. Boiling and soaking method

Wash the unsoaked red beans, put them in after the water in the pot boils, continue cooking for 3 to 5 minutes after it boils again, turn off the heat and soak for about 30 minutes. Turn on the fire again after 30 minutes and cook for about 10 more minutes until it is soft.

This method of cooking red beans is good, with less nutritional loss and saves fire. It will be better and faster if you use a pressure cooker.

3. Repeated stewing method

This method is more suitable for people who have plenty of time. It takes time, but it saves energy. After washing the red beans, put them directly in the pot, boil, simmer, boil again, and simmer again. Repeat this up to 3 times until the red beans are cooked.

The repeated simmering method can also be used like this: put the red beans in a pot, add a little water first, add a small amount of cold water after boiling, boil again and add cold water again, repeat several times and the red beans will bloom.

4. Dry Stir-fry and Stew Method

Put the red beans in a pot without adding oil, dry-fry over low heat until they turn slightly yellow and become fragrant. At this point, adding water will make it easy to cook them.

5. Freezing method

After washing the red beans, add clean water that covers the red beans and soak them for about 30 minutes, until the red beans have completely absorbed the water. Divide them into small bags and put them in the freezer of the refrigerator. Take them out when you need to cook them and they will be soft after a little cooking.

6. Pressure cooker cooking method

Put the washed red beans into a pressure cooker, bring to a boil over high heat and then simmer over low heat for 15 minutes until cooked. You can also cook it this way using a pressure cooker. After boiling, switch to low heat and continue cooking for 5 minutes. Turn off the heat and simmer for a while until it is cooked. This cooking method saves fire but takes some time.

How to make red bean soup

Method 1

Ingredients: 300g red beans, 200g caster sugar, 3000cc cold water

practice:

1. Check the red beans and pick out the damaged ones to keep for making red bean soup.

2. Wash the good red beans selected in step 1 and soak them in cold water for about half an hour until they are soft.

3. Take a wok, add enough water to cover the red beans and bring to a boil. Add the red beans from step 2 and blanch for about 30 seconds to remove the astringency. Remove from the pan and drain.

4. Take a quick cooker, put in the red beans from step 3, and pour in 800cc of water.

5. Turn to medium heat in step 4, turn off the heat after cooking for 15 minutes, do not open the lid yet, simmer for about 10 minutes to make the red beans softer and more delicious.

6. Open the lid and continue cooking over medium heat until the red beans look soft and fluffy.

7. In step 6, add disodium granulated sugar.

8. Pour the remaining 2200cc of water in step 7 and cook over medium heat until it boils again to make the red bean soup.

Method 2

Ingredients: 20g raw coix seed, 30g red beans, rock sugar

practice:

1. Wash and soak 20g of raw coix seed and 30g of red beans for about half a day, drain and set aside.

2. Boil coix seeds in water until half soft, add red beans and cook until done. Then add rock sugar and turn off the heat after it dissolves and is ready to eat.