How to cook red beans without breaking one by one

The key to making red beans clear without breaking the skin is to soak them in advance and control the heat. There are mainly methods such as soaking in cold water, controlling the amount of water, adding water in batches, boiling slowly over low heat, and avoiding stirring.

1. Cold water soaking

Dry red beans should be soaked in cold water for 6-8 hours in advance to fully absorb water and soften the skin. In summer, it can be stored in the refrigerator and soaked to prevent fermentation. The amount of water should be at least 3 centimeters below the red beans. Adequate soaking can shorten cooking time and reduce the probability of bean skin cracking.

2. Water Control

When cooking, the amount of water should be three times the volume of red beans, and using a wide mouthed pot is more conducive to water evaporation. The bubbles generated when water boils will drive the red beans to roll, and enough water space can prevent the beans from colliding and damaging each other. If using an electric rice cooker, the water level should not exceed the maximum mark.

3. Add water in batches

After boiling for the first time, pour out the astringent water and add warm water at around 70 ℃ to continue cooking. If the water level drops midway, hot water can be added. It is forbidden to directly add cold water to cause the bean skin to shrink and rupture. Gradual water exchange can remove tannic acid from red beans, making the taste softer and more mellow.

4. Cook slowly on low heat

After adding water twice, turn to low heat to maintain a slight boiling state, and leave a gap on the pot lid to prevent overflow. Cook slowly over low heat for 40-50 minutes, during which you can use chopsticks to lightly press and test the ripeness. Excessive firepower can cause the beans to roll violently, separating the skin from the flesh.

5. Avoid stirring

During the cooking process, try not to stir with a spoon, and use the natural convection of water to ensure even heating. When flipping, gently push along the edge of the pot, and add a small amount of rock sugar for seasoning 10 minutes before serving. After cooking, turn off the heat and simmer for 15 minutes, using residual heat to further soften and solidify the beans. Fresh red beans are easier to cook through than aged ones, so be sure to have plump and insect free beans when purchasing. Cooked red beans can be paired with ingredients such as lotus seeds and lilies to make desserts, and should be refrigerated for no more than 3 days. Those with weak gastrointestinal function should control the consumption, and diabetes patients are suggested to choose sugar substitute flavoring. Daily consumption can supplement dietary fiber and B vitamins, but sprouted or moldy red beans must be discarded.