Ingredients

Recipe calories: 1545 (kcal)

Main Ingredients

Cup of red beans

A little sugar

Methods/Steps

1

The main thing to do in simmering red bean congee is to choose the right beans, and then soak them before cooking, so that it can fully absorb the water, and so that they can be easily cooked and rotten. . Soak the red beans before going to bed at night, and you can use them early the next morning.

2

Cooking red bean soup water amount of their own control it, like to drink soup more water. Like me like like red bean paste drink, you can put twice the amount of water. I am counting according to the soaked beans, a bowl of beans, two bowls of water.

3

After putting in the water, bring it to a boil over high heat, keep it boiling for about half a minute and then turn off the heat. Cover do not open, simmer until the juice cools, when the beans have broken the skin and blossomed, the soup is cloudy, already cooked. Eat when you can fire again to heat to warm, add brown sugar seasoning can be. Brown sugar makes the soup redder and better looking. Add white sugar, rock sugar or honey can be, just lighter color.

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The following list of the remaining nine methods:

1, rice cooker simmering method:

With me with this simmering method is in fact the same, rice cooker with water to boil and then hit the heat preservation gear, repeat after a while.

Soaked beans once or twice can be, not soaked beans to three or four times.

2, lye method:

Cook red beans with a little lye, boil over high heat and then simmer for 5 minutes to cook, but this is not recommended, because the alkali will destroy the nutrition.

3, insulation method:

Red beans soaked for a few hours after adding water to boil, immediately poured into a warm water bottle, cover the lid, soon bloomed.

4, dry frying method:

Put the beans into more than in dry frying, frying until the color is slightly yellow, there is a fragrance wafting out of the water and then add water to cook.

5, cold stimulation method:

Beans soaked in ice water, the pot of water boiled into the red beans, boiled and then add some cold water, repeated a few times, soon bloom.

6, frozen method:

Beans soaked in hot water and put into the freezer, the next day to take out a little boiled can be cooked.

7, hot water soaking method:

Beans with hot water, cover and soak for 30 minutes, cook for ten minutes can be cooked. (It is said to be the central one to teach the method)

8, pressure cooker method:

This is the most commonly used method in most people's homes, hard to cook most of the things given to the pressure cooker, large fire boil after a small fire for 15 minutes.

9, pressure cooker stew method:

Beans do not need to soak, put into the pressure cooker to boil for 5 minutes and then turn off the fire, simmer for a while on the bloom.

Relative to the traditional pressure cooker cooking method, this kind of stewing save fire, but do not save time.

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Note

Before cooking beans must be more bubble, this way the beans will be very rotten, otherwise cooked and thin rice almost