Hello everyone and welcome to Gourmet Food.
Time flies so fast, it's about to be May Day, the weather is getting hotter and hotter recently, I always feel no appetite when it's hot, every time I like to eat some soup and soup porridge, and when cooking porridge, many friends will worry, cooking time is too long, especially when adding some beans, the time is doubled, there are no two hours can not be crispy, today, I will teach you 2 efficient and practical tips, so that you can easily solve this problem, just 8 minutes, you can cook a pot of bean porridge.
Typically, beans need to be simmered for a long time to become crispy, or with the help of a pressure cooker to shorten the cooking time. But today, I'm going to introduce you to 2 brand new methods that not only save time and effort, but also cook the beans just right.
Let's start with the first method. First of all, we have to pick the beans we bought back in the supermarket, pick out the spoiled, moldy, and moth-eaten ones, and then wash them carefully, wet the beans with cold water, grab the beans with both palms and rub them with each other, rub off the dust and dirt on the surface, and put the beans into a disposable cup after washing.
Decide the number of beans according to the number of people in the family, like two people in our family, a disposable cup is enough to fill 2/3, after the beans are packed into the cup, then pour cold water into it, and then put the disposable cup into the refrigerator, usually need to be frozen for more than three hours to completely freeze the beans and water, you can freeze a few more cups at a time, so that it is convenient to use in the future.
When you need to cook porridge, you only need to add an appropriate amount of pure water to the pot, the amount of water is slightly larger, wait until the water boils, take out the beans that have been frozen into ice cubes, take them out of the disposable cup, put them directly into the pot, turn to the maximum heat, and cook them over high heat, at this time the ice cubes will slowly melt, and the beans will spread out, as the water temperature rises, the water in the pot boils again, at this time you can find that the skin of the beans will break quickly.
In about a minute, the beans can complete the step of bursting the skin, completely dispersed like a small firework, and cook quickly over high heat for about seven or eight minutes, and the beans can be completely cooked crispy Whether it is red beans, mung beans or black beans, this method is very applicable. It's easy, fast, and convenient, making it perfect for everyday home use.
So why can the beans be boiled and cracked so quickly after freezing? In fact, before freezing, the beans are completely covered with water, and the beans absorb water during the freezing process. With the absorption of water, when the beans and water freeze together, the water molecules form ice crystals. These ice crystals form inside the bean, causing pressure between the skin and flesh. As ice crystals form and expand in volume, the bean skin is stretched, creating tiny cracks.
When frozen beans are placed in boiling water, the ice crystals melt quickly, and the moisture inside the beans heats up quickly. Due to the principle of thermal expansion and cold contraction, the moisture inside the beans expands when heated, which helps to further damage the bean skin and make the beans more susceptible to rotting. And because the beans are already partially softened during freezing, the beans are able to absorb heat faster and cook faster when cooked in boiling water. This reduces the cooking time and allows the beans to bloom quickly.
Next, we will share the second method - stir-fry before cooking, which can not only make the beans quickly cook until crispy, but also make the beans more flavorful.
First, we're going to prepare some fresh beans. Whether it's mung beans, red beans, or black beans, you can take this method. Wash the beans thoroughly to remove impurities and dust, and next, place the cleaned beans in a wok. It should be noted here that the temperature of the wok should not be too high, so as not to burn the beans on the outside and raw on the inside. We stir-fry slowly over low heat to evenly heat the beans. During the stir-frying, you will hear the beans crackling, which is a sign that the bean's skin is starting to crack. At this time, the aroma of the beans will gradually come out.
When the skin of the beans cracks and the aroma fills through, we can move on to the next step. Add boiling water to a wok to an appropriate amount of boiling water. The key here is boiling water, as it quickly penetrates the skin of the beans and accelerates the softening process inside the beans. After adding boiling water, turn to high heat and let the water boil quickly, which will further shorten the time it takes for the beans to cook.
During the process of boiling over high heat, the beans will constantly absorb water and become more crispy. The texture becomes softer. This process does not take too long, because the skin of the beans has been cracked by frying before, and the internal structure has been partially softened, so the cooking time will be greatly reduced. The beans cooked in this way are not only crispy in texture, but also richer in flavor.
The principle of the first stir-fry and then cook method is mainly based on the fact that the beans are stir-fried during the frying process, during which the moisture on the surface of the beans is first evaporated, which causes the beans to expand in volume and cracks to appear in the skin. This physical change makes the skin of the beans fragile and easier to absorb water during subsequent cooking, resulting in shorter cooking times.
At high temperatures, the proteins in the beans are denatured, which changes the structure of the proteins, making them easier to hydrolyze and thus easier to soften during cooking. The starch in the beans gelatinizes at high temperatures, which means that the starch granules absorb water and swell, forming a viscous paste. This gelatinization process helps the beans become softer and easier to digest when cooked.
Both of the above methods can quickly promote the expansion of beans and produce cracks, and the invasion of hot water and cooking over high heat can quickly soften and bloom. Both methods are an extra step, the frozen beans are original, and the fried beans are more fragrant porridge, have you learned both methods? Which method do you prefer? If you like it, try it!