How to cook red beans without breaking the skin

Red beans are a very common food in our lives. Red beans are rich in various nutrients such as protein, fat, carbohydrates and trace elements. Eating some red beans regularly can help relieve anemia, low blood pressure, and promote cardiovascular activity. Red beans have a soft and sweet taste. They can be used to cook porridge or make some delicious red bean desserts. When cooking red beans, using a little trick will keep the skin of the red beans from breaking and keep them soft and delicious.

Ingredients: red beans, water. Preparation steps: When we usually cook bean filling, the red beans need to be soaked for a day. This step should be skipped when cooking candied beans, as soaked red beans are prone to breakage. Wash the red beans, put them into the rice cooker, use the same ratio of rice to water as you normally use to cook rice, and add 2 cups of red beans to 3 cups of water and press the cook button. After a while, the water will dry up, but the beans will still be very hard. It doesn’t matter. The rice cooker will automatically pop up to keep warm and prevent the pot from getting stuck. After keeping warm for 20 minutes, open the lid, add 1 cup of hot water, press the cooking button and simmer again. When the button pops up, keep warm again for a while. If the texture is still hard, add water again and simmer until the red bean noodles are soft. Always keep the water small and the fire low, the red beans will not roll on the boiling water, so the appearance can remain intact and not broken. Add appropriate amount of fine sugar while it is still hot, and stir gently along the bottom to melt the sugar. I once tried adding sugar to the water when cooking the beans, thinking that it would make the flavor better. However, the red beans turned out to taste like beef tendons, so I learned my lesson: be sure to add sugar after the beans are cooked until soft. Red beans become hard when cooled, so you can turn them over at will after they have cooled. Add a large spoonful of sugar osmanthus and mix well. The candied beans will be more moist and sweet.

The effects and functions of red beans: 1. Nourishing blood. The rich iron in red beans can make people look rosy. If women eat red beans regularly, it can promote blood circulation, enhance physical strength and improve the body's immunity. 2. Stimulate lactation. If new mothers who are breastfeeding eat more red beans, it can promote milk secretion. 3. Strengthen the spleen and kidney. Red beans have the effect of strengthening the spleen and kidneys. If eaten with lotus seeds and lilies, they can better have the effects of invigorating qi, consolidating essence, and strengthening muscles and bones.

4. Diuretic and detoxifying. Because red beans contain relatively more saponins, which can stimulate the intestines, they can be very good at diuresis, detoxification, and hangover relief. They can also help improve patients with heart disease, kidney disease, and edema. 5. Lower blood pressure and lose weight. Red beans are rich in dietary fiber, which can promote gastrointestinal motility, help defecation and prevent constipation. It also has the effects of lowering blood pressure, lowering blood lipids, regulating blood sugar, fighting cancer, preventing stones and losing weight.

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