How to cook red beans without breaking the skin Tips for keeping red beans from peeling

We all know that adzuki beans are a common bean food. There are many ways to eat it. Most people use adzuki beans to make sweet soup. There are certain rules for making sweet soup with adzuki beans. Many people find that the red beans peel when they are cooked. So how can we cook red beans without peeling? Let's take a closer look!

How to cook red beans without breaking the skin

1. Cryopreservation

Put the red beans in the refrigerator for two to three hours, and then take them out to cook. The principle is that heat expands and cold contracts. After freezing, the red beans will be cooked immediately if they are directly put into boiling water.

2. Add cold water method

When cooking red beans, put them in cold water and boil them. After the water boils, add cold water three or four times in the middle, so that the skin will not peel easily.

Tips:

Generally, when we make red bean paste or red bean soup, we usually use red beans to cook it ourselves, because red bean paste is usually used to make red bean buns. However, when we make red bean cakes, we can use red bean paste as the filling of this delicious red bean cake, because red bean filling can be made into a mixture of red bean paste and red bean grains. However, this will test our skills in making red bean filling, and the red beans must be cooked very soft.

Tips for cooking red beans

Soak thoroughly

First of all, we need to fully soak the red beans. Fully soaking the red beans is also the basic step of boiling red beans. When making red bean soup before, some friends would say that it can be boiled after soaking for an hour, so that it will be soft to eat. However, the red bean soup here can only be said to be soft, and it cannot be soft and rotten. So if you want to make it soft and rotten here, you can soak it for at least three or four hours or even more than half a day. In this way, the effect I made can achieve the effect of soft and rotten. For the soft and rotten effect, we need to achieve the effect that the red bean skin is slightly separated from the red bean grains themselves, so that we can make the red beans rotten when boiling them. In this way, the red beans will break when pinched by hand and some of the skins can be taken off directly. Another thing we can see is the soup of boiled red beans. If it is boiled into the effect of red bean paste, then the red bean soup here will have a little red bean paste effect, but if you see the red bean soup that has only been soaked for an hour, then the red bean soup will not have too much sand, so we can make this delicious red bean soup, so this is also a skill to boil red beans.

This is a basic condition for making the red beans soft and delicious. Only when this step is done well can the red beans become softer. If the red beans are not soaked well, the subsequent two or three hours of boiling may not achieve the softer effect we want.

Cook over high heat

Another method is that if we want the red beans to be mushy during cooking, we need to cook them for a sufficient amount of time. First, boil the red bean soup over high heat. In this way, when we make this delicious boiled red beans, we can boil the red beans over high heat until they are about 60% to 70% cooked. Then we can cook them for a while to make the red beans very thick, sandy, and mushy, which will break when touched.

Refrigerator

There are also some tips for cooking red beans. We can put the red beans in the refrigerator, so that the red beans can be cooked more easily.

In addition, if we continue to boil the red beans, we can make soft and rotten red bean paste. In this way, when we make red bean cakes, we can get a half-soft and half-red bean red bean paste filling. So after we boil the red beans, when the red bean soup is reduced and becomes red bean paste, we take another pot and add rock sugar, brown sugar and a little cooking oil. Stir-frying can make the red beans even softer, so the red bean paste we make will be very delicious.

Simple way to eat red beans

1. Wash the lotus seeds, lilies and red beans and soak them in water.

2. Wash the rice and set aside

3. Add water to the soup pot and bring to a boil. Add lotus seeds, lilies and red beans and simmer for half an hour.

4. Pour in the washed rice and rock sugar and continue cooking until it is cooked and sticky.