How to cook red beans? It's easy to cause a rash

The key to the tendency of red beans to develop symptoms during cooking is to fully destroy the structure of the bean skin and promote starch release, which can be achieved through soaking softening, high-temperature boiling, and acidic environment regulation. The main factors affecting the appearance of red beans are the degree of cell wall rupture, cooking time control, and water quality acidity and alkalinity.

1. Soaking and softening

Dry red beans have a hard texture and are difficult to quickly remove when cooked directly. Soak the soybean skin in clean water for at least 6 hours in advance to allow it to absorb water and expand, resulting in an increase in intercellular space. In summer, it can be refrigerated and soaked to prevent fermentation, and in winter, warm water can be used to accelerate softening. Fully soaked red beans are more likely to crack and release starch when boiled.

2. High temperature boiling

Rapid boiling over high heat can promote the rapid rupture of soybean skins. After boiling, maintain a rolling state for 15 minutes and use thermal shock to destroy the cell wall structure. Use thick bottomed cookware to avoid sticking the bottom, and the amount of water should be more than three times that of red beans. Do not stir frequently during the boiling stage to avoid mechanical damage that may cause premature starch precipitation.

3. Acidic regulation

Adding a small amount of white vinegar or lemon juice to water can help decompose pectin in a weakly acidic environment. The pH should be controlled between pH 5-6, as excessive acidification can inhibit starch gelatinization. The traditional method involves cooking hawthorn together, which not only enhances the flavor but also promotes the development of sha. Attention should be paid to adding acidic substances in the later stage of boiling.

4. Freezing treatment

Drain the soaked red beans and freeze them for 2 hours. The formation of ice crystals will puncture the cell membrane. Freezing and then boiling can shorten the cooking time by about one-third. This method is especially suitable for making red bean Congee, but too long freezing time will lead to loose bean meat, so it is recommended to control it within 4 hours.

5. Pressure Cooking

A pressure cooker can create a high temperature environment of over 120 ℃, causing the cell wall of red beans to quickly disintegrate. After SAIC, hold for 15-20 minutes and let it simmer naturally for 10 minutes after releasing the pressure. Pressure cooking has a higher yield of sha than ordinary cookware, but attention should be paid to controlling the amount of water to avoid dry burning. The degree of red bean scraping is closely related to variety selection, and it is recommended to choose red beans with thin skin and high starch content. During the cooking process, the cracking degree of the beans can be observed to determine the state of the shell. High quality red bean Congee should present a uniform paste and retain part of the complete bean shape. Those with weak digestive function can sift the boiled red beans to remove the residue, and those with diabetes are advised to control the consumption. Cooking with Job's tears or lotus seeds can enhance nutritional value, but the cooking time needs to be extended accordingly.