1. Cook red beans after refrigeration. If you want to cook red beans with a rustling taste, you can choose to refrigerate them. Just put the soaked red beans in the refrigerator for about 5 hours in advance, and use the plateau principle of cold contraction and heat expansion to make the red beans shrink and heat up, which makes it easier to achieve the effect of frosting. This principle also applies to cooking porridge. Putting rice in ice cubes in advance is the secret to make porridge smoother and shorten the cooking time.

2. Stir-fry red beans. Before cooking red beans, you can fry them in a pot until they are slightly yellow and fragrant, so that the fried red beans are not only easier to boil, but also easier to sand.

Don't put sugar at the beginning when cooking red beans. If you put sugar in the cooking process, red beans will not rot. Generally, after the red bean soup is cooked, put sugar, and use the time to stir the white sugar to melt, you can stir the red beans again, so that the cooked red bean soup tastes like red bean paste.

4. There is a relatively simple way to make red beans quickly sand when boiling red bean soup, that is, put the red beans soaked in warm water in a pot, heat them to boil, then cook them on low heat for about ten minutes, open the lid and crush them with the back of a spoon. Under the action of external force, the skin of red beans will naturally separate from the seeds inside, and the seeds will soon become red bean paste at high temperature.