How to cook dried red beans quickly

The main methods for quickly cooking dried red beans include pre soaking, pressure cooker cooking, adding baking soda, freezing, and cutting.

1. Pre soak

Soak dried red beans in clean water for at least 8 hours. In summer, they can be refrigerated to prevent spoilage. After sufficient water absorption, the cell wall of red beans softens, and starch is more easily gelatinized when heated, which can shorten cooking time by about half. Note that the soaking water should completely cover the beans, and changing the water 1-2 times in the middle can reduce bloating substances.

2. Pressure cooker cooking

Using a pressure cooker can accelerate the ripening of red beans through a high-temperature and high-pressure environment. Untamed dried red beans are boiled under high pressure for about 25 minutes, while soaked ones only need 12-15 minutes. Maintain a water to bean ratio of 1:3, turn to medium low heat after SAIC to avoid rapid evaporation of water. This method can retain more B vitamins.

3. Add Baking Soda

Add 1 gram of edible baking soda for every 500 grams of red beans. The alkaline environment destroys the cell wall pectin, making the beans soften faster. But it will damage vitamin B1 and taste, suitable for making bean paste and other scenes that require thorough softening. Kidney disease patients should avoid this method.

4. Freezing treatment

Drain the soaked red beans and freeze them for 4 hours, allowing ice crystals to penetrate the cell structure. Freezing beans directly into boiling water saves 30% of time compared to conventional methods. Pay attention to leaving room for expansion in the freezer container, and do not store for a long time after thawing.

5. Splitting treatment

Use a knife to lightly scratch the surface of the soaked red beans, or use a grinding bowl to lightly crush them. After physical damage to the skin, moisture becomes easier. Boil over low to medium heat for 20 minutes. Suitable for making desserts that require a granular texture, but may lose some anthocyanins. Red beans are rich in high-quality protein and dietary fiber. It is recommended to consume 2-3 times a week, with no more than 100 grams of dried beans per time. People with indigestion can cook with tangerine peel and hawthorn, while those with weak gastrointestinal function should extend the soaking time. Boiled red beans can be packaged and frozen for one month. When reheating, add a small amount of water to prevent them from drying out. Be sure to cook thoroughly until there are no hard cores, to avoid discomfort caused by saponins.