Traditional Culture Encyclopedia - Weather forecast - Why can't adzuki beans be cooked well?
Why can't adzuki beans be cooked well?
If the adzuki bean is not boiled, it means that you haven't cooked it long enough. If you want to shorten the cooking time and cook it badly, you have to soak it in water or treat it otherwise before cooking, which can shorten the cooking time and cook it badly.
Red adzuki beans, also called red beans, are more difficult to cook than rice and millet. Rice and millet cooked 1 hour will definitely be waxy, while adzuki beans and broad beans will not. If you don't soak it in water in advance, it won't be cooked for hours.
-How to cook red beans:-
1, soak in hot water. Soak in hot water for at least 5 hours, so that adzuki beans will absorb water after soaking in hot water for a long time, and it is easier to make the swollen adzuki beans boil when cooking.
2. Dry frying. Stir-fry adzuki beans before cooking until the color changes slightly. The fried adzuki beans become very dry and half-cooked. When cooking, they will drink a lot of water, which will easily swell, and then become soft and hungry.
Frozen preservation. Freeze adzuki beans in the refrigerator for two to three hours, then take them out and cook them. This principle is that it expands when heated and contracts when cooled. Frozen adzuki beans are directly boiled in boiling water and cooked immediately.
The above method will probably boil the skin of adzuki beans before peeling them. This cooking method will make the skin of adzuki bean very annoying and not delicious. Moreover, the skin of adzuki beans is also nutritious, so I will share with you some methods of boiling adzuki beans without peeling.
-Method of cooking adzuki beans without peeling.
1, frozen. Freeze adzuki beans in the refrigerator for two to three hours, then take them out and cook them. This principle is that it expands when heated and contracts when cooled. Frozen adzuki beans are directly boiled in boiling water and cooked immediately.
2, add cold water method. When cooking adzuki beans, put cold water in the pot. After the water is boiled, add cold water three or four times in the middle, so it is not easy to peel off.
I will share with you a method of red beans, red bean crucian carp soup.
Red bean crucian carp soup
Ingredients: adzuki bean, crucian carp.
Accessories: salt, shallots, yellow wine, ginger, pepper and sesame oil.
Exercise:
1, wash adzuki beans once and soak them in hot water for 5 hours until the amount of hot water is just less than adzuki beans.
2. Pour the soaked adzuki beans and hot water into the pot. If there is not enough water, you can add more.
3, crucian carp scales, gills, internal organs, add onions, ginger slices, marinate for a while.
4. Add oil to the wok, turn the wok and spread the oil around the wok, heat it, then put the crucian carp, don't turn it over after putting it in, and fry it on both sides until golden.
5. Red beans continue to stew crucian carp, add ginger onion for 20 minutes, and remove ginger onion.
6. After the adzuki bean is cooked, add a small amount of chopped green onion marinated with sesame oil and salt, and then add some pepper.
7, turn off the fire, out of the pot.
-Detailed analysis of red bean crucian carp soup-
1, why should the hot water of adzuki bean be reserved for cooking porridge?
Red adzuki beans soaked in hot water have soaked all the nutrients in hot water, and the red adzuki beans have been washed in advance, so hot water can be used directly to avoid the loss of nutrients. Therefore, when soaking adzuki beans in hot water before cooking, the amount of water is not too much, just add water when cooking.
2. Will the crucian carp smell fishy and taste bad when cooked?
Crucian carp needs to be deodorized, so it is pickled with onion and ginger slices in advance before frying, without salt, and seasoned with salt before cooking, which tastes fresher. In addition, after the crucian carp is fried, putting onion and ginger slices when cooking porridge can also effectively remove the fishy smell.
3. How can crucian carp not stick to the pot?
Before frying crucian carp, put oil in it, turn the pan body, and make the oil stick to the pan as much as possible, so as not to stick to the pan because there is no oil in some places when frying. The oil in the pot is a little more than usual, and the oil temperature is a little higher, so that after the crucian carp is put in, the heated skin will be shaped quickly and it is not easy to stick to the pot. However, it is still necessary to fry it on a small fire, otherwise it will be easy to paste, but the oil temperature will be slightly higher when cooking.
4. Why should the onion and ginger slices be taken out in a short time after being put in?
The main function of sliced onion and ginger is to remove the fishy smell of crucian carp, which has been used in pickling to maliciously eliminate some fishy smell. When cooking porridge, onion and ginger are added, which can better remove the fishy smell, but onion and ginger can't be cooked in porridge for a long time, otherwise the taste will be heavier and the taste of adzuki beans will be strange, so take out onion and ginger after cooking for a while.
5. After the onion ginger is fished out, why do you put the pickled chopped green onion?
The onion ginger is fished out to prevent the adzuki bean from going bad, but chopped green onion is added at the end of the seasoning. After the chopped green onion is pickled, the whole cooking process has been basically completed, so adding chopped green onion to taste will not change the taste of adzuki beans, but it feels delicious when drinking soup.
6. Can black pepper be replaced with other seasonings?
Pepper has a special fragrance, which is both a condiment and a medicinal material. It tastes a little bitter and spicy, and it is used for cooking many ingredients, especially meat and seafood. Because of its special flavor and bitter and spicy taste, it can remove the fishy smell and improve the taste. Finally, adding a little can reduce some fishy smell, so it is best not to use other seasonings instead, or not to put them.
-conclusion-
Wash the soup of red bean and crucian carp, soak it in proper amount of hot water for 5 hours, and then pour it into a stew pot for stewing. If there is less water, you can add more. The crucian carp is stripped of gills, scales and internal organs, and then pickled with onion and ginger. After adding oil to the pan, rotate the pan so that the oil sticks to the pan as much as possible. Then the oil temperature is a little warmer, and then the crucian carp is put in, so it is easier to fry and shape, and it does not stick to the pot. Put the fried crucian carp into porridge, add onion ginger, take it out after 10 minutes, add chopped green onion marinated with salt, sesame oil and pepper into the cooked porridge, and cook for another 10 minutes.
I am the second sister. Let me answer the question of how adzuki beans can't be cooked well.
Second sister thinks there are several tips for cooking adzuki beans, and it will be easy to cook adzuki beans.
Generally, when we make red bean paste or red bean soup, we usually make it ourselves, because red bean paste is usually used to wrap these ingredients in red bean paste, but we can make this delicious red bean cake with red bean paste when we make red bean cake, because red bean paste can be mixed with red bean paste and red bean chips, but this will test our method of making red bean paste, so how to make this red bean paste becomes what we need to master.
First of all, we need to fully soak this red bean. Fully soaking this red bean is also the basic step for us to cook red bean soup. Before making red bean soup, some friends would say that it can be cooked in an hour, so it tastes soft, but the second sister thinks that the things cooked here can only be said to be soft and can't produce soft and rotten effects, so the second sister thinks that if it is to be cooked soft and rotten, it can be soaked for at least three or four hours or even more than half a day. Second sister thinks that the effect I made can reach the soft and rotten effect. If we want to achieve the soft and rotten effect, we need to achieve the effect that the skin of red beans has been slightly separated from the red beans themselves, so that we can let the red beans rot when cooking them. In this way, red beans will break when squeezed by hand, and some skins can be taken off directly. One more thing, you can look at the soup cooked with red beans, which needs to be boiled into red bean paste. Then the red bean soup can have a little red bean paste effect, but if you see red bean soup that has only been soaked for an hour, then the red bean soup will not produce too much sand, so we can make this delicious red bean soup, so this is also the skill of cooking red beans.
Second sister also thinks that this is a basic condition to make red beans soft and delicious, because only by doing a good job in this step can red beans be soft and rotten. If this red bean is not soaked well, Second Sister thinks that cooking it for two or three hours later may not achieve the softer effect we want.
Another way is to cook red bean soup with strong fire, so that when we cook this delicious red bean, we can cook it half-cooked with strong fire, and then cook it with strong fire, which will be very thick and sandy and will break when touched. There are also some tips for cooking red beans, that is, we can put red beans in the refrigerator, so that it can be boiled more easily when cooking red beans.
In addition, we can cook red beans and make them into soft and rotten red bean paste, so when making red bean cakes, we can make semi-soft and rotten red bean paste with some red beans. So after cooking red beans, we cook red bean soup into red bean paste, add a pot, add rock sugar, brown sugar and a little cooking oil, which will further make red beans soft and rotten, so the red bean paste we make will be delicious.
abstract
The above is the second sister's answer about how to cook red beans badly.
I used to eat red beans in porridge for a while, and I cooked them too much. I knew how to cook them fragrant and soft.
Share my own experience with you! Usually, before I cook beans, I soak them one day in advance. Normally, it takes 3-4 hours to soak beans, but I will choose to soak them longer.
Because the beans have been soaked for a long time, they actually start to soften a little. The long-soaked red bean water is very sweet whether it is used for porridge or cooking.
If it's porridge, I'll cook the beans in a pot for 20 minutes first, then put them in, and cook them for 10 minutes after the water boils, so that the cooked red beans will be very soft and waxy.
If cooking, I will wait for the rice cooker to automatically jump to the heat preservation state, let it cool for a while, and then add a little cold water before cooking. Sweet and soft. You can try!
Adzuki bean is a kind of food and can also be eaten as Chinese medicine. It can promote diuresis to reduce swelling, strengthen spleen and eliminate dampness, and has the effect of detoxification.
You can put a handful of adzuki beans when cooking or porridge. Both rice and porridge have the smell of adzuki beans, and their colors are attractive, which children like.
I cook red beans every summer. This is a very simple method. I have it at home.
Glass health pot is more convenient. Wash a handful of adzuki beans, put them in a glass jar and add some water. If you like mung beans, you can also add some mung beans and choose to make soup. Through the glass pot, you can see that the adzuki bean is rotten and the soup is particularly red. It will take about half an hour. Is it simple?
The methods of cooking adzuki beans as soon as possible are:
1. Wash adzuki beans, put them in a thermos, brew with boiling water for half a day, then pour out the water in the thermos (don't pour water in the thermos because it is nutritious) and cook with rice for about 30 minutes.
Stir-fry the adzuki beans before cooking them. When they are half cooked, put them in a pot and cook them with rice. They can also be boiled quickly. It should be noted that never put sugar in cooking, otherwise it will be difficult to boil.
Extended data:
1, adzuki bean is rich in vitamin B 1, B2, protein, various minerals and more saponins, which can stimulate the intestine, have a good diuretic effect and have an effect on edema. It is a good face-lifting food.
2, adzuki bean, in addition to adzuki bean, adzuki bean, Mi Dou and other aliases, also known as red beans. Red beans and red beans are two kinds of dried beans with similar colors but different appearances. Adzuki beans are slender and have smaller particles than red beans. Red beans are cylindrical and have a dark brown-red surface. Red beans, also known as acacia beans, are relatively large and are most commonly used to make delicious red bean paste syrup. Adzuki bean is small in size and is most suitable for making soup or porridge. It has the function of diuresis and edema elimination, and is very suitable for pregnant women. It can be seen that the difference between adzuki bean and red bean is still very big.
Beans are not easy to cook, especially red beans. Tell you about my two quick-boiled beans.
Tips for children. Red beans or other beans can be refrigerated for 2 hours before cooking.
Beans rot quickly; Or when the water is boiling, add cold water several times and be "excited" by cold water several times, and the beans will be very tolerant.
Easy to boil!
When cooking bean porridge, many people are used to soaking beans in water in advance, which is actually more difficult to cook. Older people like it.
When cooking porridge, put some alkali to make it cook faster, but in this way, vitamin B2 in beans can be almost completely destroyed.
I dropped it. In fact, as long as the beans are about to bloom, put the rice in and cook it over medium heat. This porridge is good.
Eat and put out the fire Try next time.
1 Prepare raw materials. Washington State
? Soak adzuki beans in cold water one night in advance (you can put them in the refrigerator if it is hot).
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3 put the soaked adzuki beans into the pressure cooker and pour in clear water. It is no exaggeration to have more clear water than red beans.
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4 cover the lid and add the valve, cook the red beans on high heat, and then turn to medium heat and high pressure for 30 minutes.
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After cooking, almost all the water was boiled away.
When cooking red beans, you can soak them in clear water the night before, and then cook them, so that the cooked red beans are perishable and taste better.
Take the pressure cooker directly and cook the soup at the usual time.
How to cook adzuki beans, teach you a fast and fragrant adzuki bean cooking method.
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