Regardless of whether you boil red beans or mung beans, it is most forbidden to go directly into the pot, do 1 step in advance, and bloom in 10 minutes

The weather is warm, and our family starts to make soup again, the main thing is to replenish water, after all, the spring is too dry. Yesterday I asked the child, I said do you like white fungus soup, my head shook very violently, said I wanted to drink red bean soup, then okay, then I will cook red bean soup in the next few days.

After the children go to school, I cook white fungus soup at home and drink it, and it is quite enjoyable to enjoy it by myself. Cooking red bean soup, I want to focus on it here, after all, not everyone cooks it and it tastes so good. For most people, cooking red bean soup is a time-consuming task.

It often takes more than 1 hour to cook the red beans to barely boil them, but if you hold the red bean soup, the grains can bloom in 10 minutes, aren't you curious?

In fact, it is very simple, do 1 step in advance before putting it in the pot, you can cook it in 10 minutes and bloom, and the mung beans are the same operation, come and see.

【Boiled red bean soup】

Recipe: red beans, water

1. Wash the red beans in water, and many people like to soak the red beans in water, but it is not a particularly good method, because the red beans are very hard, and if you only use soaking, the effect is not great.

2. Wash the red beans, let's drain the water, it is best to wipe them with kitchen paper or toilet paper, and pour them into the pot after drying, but do not pour them in the saucepan, but into the wok. After pouring it in, turn on the fire, just operate it over low heat, and start stir-frying.

3. In the process of stir-frying, the red beans will gradually burst, and some sounds will gradually appear, and after hearing the sound getting louder and louder, turn off the heat immediately at this time. Stir-frying, which means "doing 1 step in advance", after this step, the red beans will burst, so put them in a pot of boiling water, boil them with boiling water, and they will bloom immediately.

4. The follow-up operation is the same as cooking red bean soup normally, prepare the stew pot, pour enough water into it, turn on the high heat to boil it, pour the red beans into it after it boils, and the water in the pot will no longer boil after pouring it in, and continue to keep the fire boiling again at this time.

5. After boiling for about 10 minutes, you can see that the red beans in the pot have bloomed and burst. Then change to low heat, cover the lid, you can leave a small gap, so that it will not overflow, keep the low heat and continue to cook for about 40 minutes, you can taste it after cooking, if the taste is soft and rotten, you can turn off the heat and get out of the pot, and the red beans are particularly dense to drink.

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