1, rice cooker stewing method: after the rice cooker is boiled with water, turn it to the heat preservation file. Don't open the lid, wait until the water is cold, and then turn to the heat preservation file when it is boiled. Beans can be soaked once or twice, and beans that are not soaked should be soaked three or four times.

2, alkaline noodles method: add a little alkaline noodles when cooking red beans. After the fire boils, simmer for 5 minutes, but this is not recommended, because alkali will destroy nutrition.

3. Heat preservation method: After soaking the red beans for several hours, add water to boil, immediately pour into the thermos bottle, cover it, and it will bloom soon.

4, dry frying method: put the beans into the medium and dry, fry until the color is slightly yellow, and then add water when the fragrance floats out.

5, cold shock method: beans are soaked in ice water, add red beans after the water in the pot is boiled, add some cold water after boiling, repeat several times, and soon bloom.

6. Freezing method: Soak the beans in hot water and put them in the refrigerator for freezing. Take them out and cook them slightly the next day.

7. Hot water soaking method: Boil the beans with hot water, cover and soak for 30 minutes, and cook for ten minutes until cooked. (It is said that it is a teaching method of one middle school and one Taiwan)

8. Pressure cooker method: This is the most commonly used method in most people's homes. Most of the difficult things are handed over to the pressure cooker. After the fire boils, it can be reduced to 15 minutes.

9, pressure cooker cooking method: beans do not need to soak, cook in a pressure cooker for 5 minutes, then turn off the fire, and bloom after a while. Compared with the traditional pressure cooker cooking method, this stewing method saves fire, but not time.

10, ordinary pot-stewed method: just soak the beans in advance, add water to boil, turn off the fire, and stew until the water is cool and the beans are cooked. You can soak beans before going to bed, cook them in the morning before going to work, and there will be red bean soup after work at noon. It doesn't matter if you forget to soak the beans. Repeat the steps of stewing for two or three times at most. After the water is put in, the fire will boil and keep boiling for about half a minute, then turn off the fire. Open the lid and stew when the juice is cold. At this time, the beans have broken their skins and blossomed, and the soup is turbid and ripe. When eating, you can reheat it and heat it until it is warm. Add brown sugar to taste.