1. red beans washed, soaked in warm water for about an hour
2. Pour into a small pot to boil, 5 minutes after the flame
3. let the red beans cool naturally, this time, the red beans have become swollen, but not to the degree of soft rotten
4. Take the appropriate amount of rice and red beans into the rice cooker, add the soup and water to cook red beans, press the cook button
5. Cooked rice is such a pinkish-purple
6. Use a rice spatula to turn the rice, and then simmer for a while you can eat
Cooking tips
1, red beans should be soaked in advance.
2, do not cook red beans too long, 5 minutes after the pot can be, long time red beans blossomed and then cook the rice is not good.
3, cooking red bean soup must be retained, steamed rice into, so that the color of steamed rice is good, otherwise the beans are red, rice is still white, and rice grains immersed in red bean soup, more nutritious and delicious.
4, steamed rice when cooking red beans soup and water together than the usual steamed rice water a little more, because the red beans more water, water less red beans hard.
5, I cook red beans every time to cook some more, can eat two or three, packed in a plastic box in the refrigerator, eat when you take out to steam rice, porridge can be.
Nutritional effects
Red beans, also known as red beans, red beans, have blood, blood, spleen and stomach, water, in addition to dampness, heat and detoxification effects, all year round, young and old, especially suitable for summer consumption, the frail and sickly old people children are very suitable for women is the efficacy of the blood beauty.