Dried beans are also called dehydrated beans. Cowpeas and kidney beans are often used as raw materials. They are cooked at high temperature and then dried in the sun or oven. Sun-drying beans is a traditional habit, just like drying bacon and pickling pickles. It is not only a Chinese way of life, but also a daily delicacy on the Chinese table. However, dry beans need to be soaked before being used for formal cooking. So how to soak dry beans?

Method 1: Soak in cold water

First, pour an appropriate amount of cold water into the basin. Since dried beans will have many impurities during the drying process, we need to wash them with water. Then put an appropriate amount of dried beans into a basin and soak them for about two hours. Finally, take out the soaked dried beans and drain them before they can be used for cooking.

Method 2: Soak in warm water

First, soak the dried beans in warm water for about 20 minutes. Also wash the impurities inside, then pour an appropriate amount of water into the pot to start a fire, and wait for the water to boil. After boiling, we add one star anise and two bay leaves, put the dried beans washed in warm water and cook.

Method 3: Add salt and soak in white vinegar

First of all, we can add an appropriate amount of salt. Adding salt can sterilize and remove odors. Adding a few drops of white vinegar during the soaking process will help soften the dried beans and make them cook faster. Then pour enough warm water to cover the dried beans and soak them for about 2 to 3 hours. When the dried beans are completely softened, take them out and drain them before use. The dried beans soaked in this way taste hygienic and have a pure aroma.