Because beans should be soaked the night before and cooked the next day. Our family usually likes to drink red bean porridge. It used to take a long time to cook every time. Sometimes after adding water several times, the water dries up, and the beans are still a little hard, which gives me a headache. Later, my mother taught me the folk prescription. Drinking every day is not a problem now!

The specific operation is as follows: before cooking 1 hour, add water to red beans, add a little edible alkali, cook in the pot for minutes, turn off the fire, cover the pot and simmer for 30 minutes, and then continue cooking with high fire. After boiling, add appropriate amount of cold water to continue boiling. After about half an hour, the red beans will rot. The key link is to turn off the fire for 30 minutes first, so that you will find that the cooked red beans are not only easy to cook, but also bright red and look appetizing.

porridge

Cooking red bean porridge is a long-term task. Be patient and stew it with low fire, except for the pressure cooker. Although it is fast, it is not fragrant. Red beans are best soaked at night and cooked in the morning, which is easy to cook. After the fire is over, simmer slowly. Remember to put some baking soda when cooking, or use edible alkali to cook faster and worse, sticky and waxy, and taste sweeter.

porridge

Red beans have the functions of dehumidifying, enriching blood and strengthening the body, and are suitable for all kinds of people. But red beans are hard in appearance and will not rot after long cooking. Here, I tell you a little trick that I often use to help you cook porridge quickly. We wash the red beans, put them in a pot, and add cold water. The amount of water is more than two fingers. Then we boil the water and leave it for a few hours. When we cook porridge, we just add rice and stew it together. At this time, the red beans were soaked and parked, which destroyed the skin of the red beans and were particularly prone to decay. When the rice is cooked, the red beans will be cooked.

porridge

If you like to eat sticky red bean porridge, you can put red beans, white rice, white sugar or brown sugar twice in the pressure cooker, which is convenient and easy. If you like to eat fresh red beans and white rice (the requirement for porridge is clear particles), cook them separately. The red beans are pressed once in the pressure cooker, and the rice porridge is cooked thoroughly in the stove, and then it is stuffy for ten minutes. Finally, red beans and rice porridge are mixed with sugar.

porridge