How to cook red beans quickly

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

1. Soak the red beans in water for 6-8 hours in advance to fully absorb water and soften the skin. During the soaking process, the water can be changed every 2 hours to avoid fermentation and sour taste. The fully soaked red bean cells have a relaxed structure and are more prone to rupture when heated, reducing cooking time by about half. During high temperatures in summer, it can be refrigerated and soaked to prevent spoilage.

2. Using a pressure cooker

can significantly accelerate the ripening speed of red beans by increasing the pressure inside the pot to make the water temperature exceed 100 degrees Celsius. Untamed red beans can be cooked under high pressure for about 20 minutes to become soft and tender, while soaked ones only need 10-15 minutes. Note that the water content should not exceed two-thirds of the pot body. After venting, turn down the heat to low and maintain pressure to avoid rapid evaporation of water that may cause bottom sticking.

3. Adding Baking Soda

When cooking, add 1 gram of edible baking soda for every 500 grams of red beans. The alkaline environment can destroy the pectin in the bean cell wall and accelerate starch gelatinization. This method can shorten the cooking time by one-third, but it will slightly affect the original flavor of red beans and destroy some B vitamins, making it suitable for cooking scenarios with low taste requirements.

4. Freezing treatment

Drain the washed red beans and freeze them for 2-3 hours. The formation of ice crystals will puncture the cell membrane structure. Frozen red beans are directly put into boiling water, and the temperature difference causes the bean skin to crack quickly, making the internal starch more easily absorb water and expand. This method is suitable for emergency use, saving about 20 minutes compared to conventional cooking methods, but the integrity of the bean shape is poor, making it suitable for making crushed foods such as bean paste.

5. Cut Red Beans

Use the back of a knife to lightly tap or scissors to cut open the skin of the red beans, creating a pathway for water infiltration. Boil the processed red beans and simmer over low heat for 15-20 minutes until soft and tender, especially suitable for urgent use without soaking. However, manual processing has low efficiency, and some nutrients may be lost to the soup with the incision, making it suitable for small cooking. Red beans are rich in high-quality protein, dietary fiber, and minerals. When cooking quickly, it is recommended to pair them with grains such as rice or Job's tears to improve nutrient absorption and balance taste. A small amount of tangerine peel or osmanthus can be added to the cooked red bean soup to enhance its flavor, and it should be refrigerated for no more than 3 days. People with weak digestive function should control their single consumption to avoid bloating. There are differences in the hardness of different varieties of red beans, and the cooking time and method can be adjusted according to actual conditions.