How to cook red beans that are easily rotten

The key to cooking red beans easily rotting is to soak them in advance and control the heat. There are five main methods: soaking in cold water, slow boiling over low heat, softening with salt, freezing and cracking the skin, and using a pressure cooker.

First, soak red beans in cold water.

Red beans have a hard texture and are not easily soft and rotten when boiled directly. Soaking the tofu skin in cold water in advance can allow it to fully absorb water and expand, shortening the cooking time. Soak for 6 hours in summer and extend to more than 10 hours in winter. When soaking, the amount of water should completely cover the red beans, and changing the water twice during this period can remove the bean odor. If time is tight, soaking in warm water can accelerate water absorption, but the water temperature should not exceed 40 degrees to avoid damaging nutrients.

2. Slow cooking over low heat

Rapid cooking over high heat can cause the outer skin of red beans to rupture and the inner core to become tangled. After the water boils, turn down the heat and keep it slightly boiling, allowing the heat to slowly penetrate into the bean core. During the cooking process, it is necessary to stir in a timely manner to prevent sticking to the bottom. After the water level drops, add hot water instead of cold water. Traditional clay pots have uniform heat transfer and are more suitable for slow cooking. It is recommended to adjust the power of the induction cooker to 800 watts. The best taste is achieved when the red bean skin naturally cracks.

III. Salt Softening

Adding a small amount of salt to water can change osmotic pressure and promote soybean softening. It is advisable to mix 500g of red beans with 3g of salt. Adding salt too early can inhibit water absorption, so it should be added during the second water change after soaking. This method is particularly suitable for aged red beans, as it can decompose the hard fibers formed during storage. Patients with hypertension should control their salt intake and use 1 gram of baking soda as a substitute, but it may slightly affect the original flavor of red beans.

Fourth, Freeze Peel

The soaked red beans are drained of water and frozen for 4 hours, and the ice crystals will break through the fibrous tissue of the bean skin. After freezing, simply add boiling water and the temperature difference will cause micro cracks in the soybean skin. This method saves half the time compared to traditional soaking, and the red bean granules cooked are intact but melt in the mouth. Please note that the freezing time should not exceed 8 hours. After thawing, it should be cooked immediately as repeated freezing and thawing can lead to nutrient loss.

5. Use a pressure cooker

to accelerate the softening of red beans by increasing their boiling point. After being heated for 15 minutes, it is equivalent to simmering over low heat for 2 hours. Keep the water level two fingers away from the red beans, and let it simmer for 10 minutes without opening the lid after venting. The new electric pressure cooker adopts the bean function for automatic pressure control, while the traditional open flame pressure cooker needs to pay attention to adjusting the firepower. This method has a high nutrient retention rate, but the shape of red beans is relatively easy to break, making it suitable for making crushed foods such as bean paste. Red beans are rich in high-quality protein and dietary fiber, and are recommended to be consumed 2-3 times a week. Cooked red beans can be paired with ingredients such as Job's tears and lotus seeds to enhance their moisture removing effect. For those with high blood sugar, sugar addition should be controlled. Uneaten red beans should be refrigerated and used up within 3 days. When reheating, add a small amount of water to prevent burning. People with weak digestive system can boil red beans until they completely dissolve into sand, and pair them with spleen strengthening ingredients such as yam for easier digestion and absorption.