In winter, you should eat more red beans, and then add this step when you cook red beans, red beans bloom in three minutes, the grains are soft and rotten, and you don't need to soak them anymore, you don't have to wait, you can eat and live with them, which is very convenient.
Hello everyone, this is Variety Kitchen.
Red beans are a very common coarse grain, very nourishing, and also a particularly suitable food for winter. In winter, many people want to drink a bowl of steaming red bean soup, but ah, when many people cook red bean soup, red beans are not easy to boil and bloom, and it is not easy to boil.
In fact, there is also a skill in boiling red beans, we add these steps before cooking, the red beans are soft and rotten, and they will bloom in three minutes, soft and glutinous and sweet, super delicious, no longer have to wait.
First of all, we prepare an appropriate amount of red beans according to the number of our own population, I have prepared 200 grams of red beans here, and then pick the red beans, and pick out the bad and bad beans inside, because these bad beans are not only inedible, but also affect the taste.
Although red beans and mung beans are both beans, their shells are much harder than mung beans.
If it is mung beans, soak them for one night, and the next morning, many mung beans will begin to sprout, but red beans are not, after soaking for one night, the volume does not change much, and it is still difficult to boil and bloom when cooking.
Pick a clean red bean, now we add a little water to it, and first wash the dust on the surface of the red bean.
In our rural area, when I was a child, every household would basically plant some red beans, and when it came to the red bean harvest season, every household would dry a lot of red beans, and when we dried red beans, we threw it directly on the ground or on the mat to dry, so the surface was also very dirty, so the red beans we bought home must be washed clean.
The method is also very simple, first we wash it with water, pour out the dirty water, and then add a little flour to it, and gently grasp it with your hands, so that the surface of each red bean is evenly coated with a layer of flour.
Flour is usually used to make some pasta, such as steamed buns, steamed buns, flower rolls, fried dough sticks and so on.
In fact, in addition to being used to make some pastries, flour can also be used to clean some ingredients, especially some ingredients with very dirty surfaces that are not easy to clean.
Then add a lot of water to it, and then use water to clean the flour residue on the surface of the red beans, but we can't wash it clean when we catch it once, because now the flour has adhered to the surface of the red beans.
After about 30 seconds, pour out the dirty water, and then wash it several times with running water until the flour residue inside is thoroughly washed away. The red beans that are washed in this way are very clean.
After washing the red beans, drain the moisture inside, add a spoonful of salt to them, and add a tablespoon of sugar. Both salt and sugar have good friction and are particularly grainy.
We add a little salt and sugar to the washed red beans, so that rubbing them can grind some cracks into the hard case and make its skin thinner.
When the hard shell of the red bean becomes thinner, then we can easily boil it during the boiling process, which can greatly shorten the cooking time.
The process of rubbing with sugar and salt takes about seven or eight minutes, because the red bean shell is especially recommended, if you just rub it twice, it basically doesn't have much effect, and under normal circumstances, I will rub it a little longer when I cook red bean soup.
If I'm not in a hurry, I'll rub it for about 10 minutes, which will greatly shorten the flowering time of the red beans.
In fact, the method of boiling red beans with sugar or salt was taught to me by my grandmother when I was a child, in fact, this method is rare in life, so that many friends don't know.
After rubbing, now we add an appropriate amount of water to it, rinse the salt and sugar residues on the surface, and we only need to wash it again in this process.
Because sugar and salt are the ingredients, and the red beans have been washed very cleanly before the earliest, now we can pour the kneaded red beans into the casserole.
We pour water into the bowl, knock down all the red beans attached to the bowl, and pour them into the casserole, and then add water to the casserole, the amount of water should be added at one time, and then cook on the highest heat, and then stir with a spoon for about a minute.
When boiling red beans, we first stir with a spoon, which can create a huge friction between the spoon and the red beans and the casserole, which further makes the shell of the red beans thinner or cracked, which will accelerate the flowering of the red beans.
Therefore, it is also very important to stir in this step, and the whole stirring time is not easy to be too long, and it can be kept within two minutes for more than one minute.
Many friends don't know whether it should be a boiling water pot or a cold water pot when cooking red beans, then the correct answer is boiling water and cold water, but I am personally more Xi to cold water pot, because the red bean soup soup cooked in this way has a stronger aroma, and the color of the red bean soup will be more beautiful.
After stirring, we cover the pot and bring the inside of the pot to a boil and cook for another three minutes. After three minutes we remove the lid and stir again with a spoon, also stirring for about a minute.
After the water is boiled, after three minutes of boiling, the shell of the red beans has become much softer, at this time, we use a spoon to stir and stir, then the stage friction between the spoon, the red beans and the casserole can further make the red beans bloom quickly, and it is easier to get rid of the sha.
So, don't be lazy.
After stirring for about a minute, we took out the red beans inside to take a look, and we could see that some of the red beans have cracked and bloomed, and the volume of the red beans has become much fatter.
Pick one up with your hand and press it lightly with your fingers, and it will become two or even more sections, and the red beans at this time will be completely ripe.
But if you want to eat soft and rotten flowering red beans, then we need to cook them for a while.
So if you just want to drink a little red bean soup with a light color, you can start using it now.
If you want to eat it softer and fragrant and let the boiled red beans bloom, we need to cook them for another eight to ten minutes, or even a little longer.
We need to know that the longer the boiling time, the softer and rotten the red beans will be, and the higher the sand yield.
You can see that after cooking this for 15 minutes, the color of the red bean soup inside has become very colorful. The red color is deep and thick, and the fragrance is more intense.
The red beans have become very soft and rotten, you can see that some have been broken into half and half, if you can't see clearly, we just take a red bean out, this time you don't need to press it with your hands, you only need to twist it lightly with your fingers, and the red bean will become this red bean powder.
At this time, the red bean soup is also thicker, and now we put it in a bowl while it is hot.
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Wow, the red bean soup cooked in this way is really delicious, and the whole air is filled with the sweet smell of red beans.
If you like to eat a little sweeter, you can also add a little brown sugar or white sugar, if you like a lighter taste, we can cook it directly like this and drink it, because the red beans themselves have a sweet taste.
In autumn and winter, we can cook a little red bean soup for our family in three days and two ends to drink, and the benefits of drinking it often to the human body are also very many, especially in winter, the climate is relatively cold, drink a bowl of warm all over the body, very intimate, friends who like it can collect it and try it.
Then, that's all for today's sharing, thank you for watching, we'll see you tomorrow, bye.