The iron content of self-cooked red bean soup is nearly 4 times higher! Experts teach cooking, no soaking, no need to worry about fire, fast cooking for half an hour without breaking the skin and soft

The weather is cold, I really want to have a bowl of red bean soup, but there is no dessert shop nearby, so I want to cook it myself. After 1 or 2 hours, the red beans are not rotten, or the red beans are broken and boiled into red bean paste. How to quickly cook red bean soup without breaking the skin, but soft and dense? The nutritionist teaches you 3 tricks to avoid soaking and fire, and cook a delicious red bean soup in 30 minutes, but remember: don't put sugar first!

Traditional red bean soup has to be soaked for half a day

Eating a bowl of hot red bean soup in winter will make people feel warm and stomach, very satisfying. Many people have had the unsuccessful experience of cooking red bean soup, but buying ready-made canned red bean sweet soup, they feel that it is not fragrant enough. When I was a child, my mother-in-law taught me how to cook delicious red bean soup. The red beans must be soaked for a long time, and the red beans can only be cooked when they have risen to 2 or 3 times their size. Otherwise, they will not be cooked for 1 or 2 hours.

Self-cooked red bean soup is very high in iron, potassium, magnesium and calcium

Lin Minhua said that red bean soup is a very nutritious health food. The iron content of self-cooked red bean soup is 71 mg per 100 grams, which is nearly 4% of canned red bean soup. It is also rich in calcium, potassium and magnesium, with 87 mg of calcium, 1203 mg of potassium, and 162 mg of magnesium per hectogram, which can regulate blood pressure and blood sugar. It is also rich in dietary fiber, with 18.9 grams per 100 grams, making it more "smooth" after eating.

In addition, red beans contain 11 mg of vitamin E and 12 mg of C per 100 grams, and the nutrients are superfluous. Lin Minhua reminded that patients with poor kidney function and arrhythmias should not eat more, and diabetic patients should deduct the amount of staple foods. 3 tablespoons of red beans are equal to 15 grams of carbohydrates.Besides, there are many benefits for people of various constitutions to drink red bean soup.

3 Ways to Cook Red Bean Soup Fast and Delicious Lin Minhua teaches the 3 easiest ways:

1. Hot water soaking method

People who have a drinking machine at home can directly use the drinking machine to boil water, put the red beans into the electric pot at a ratio of 1:4 to water, soak for 10 minutes, then press the electric pot, the outer pot Boil 1 1/2 cups of water for 30 minutes. It can be simmered for another 10 to 20 minutes after cooking.

If you don't have a drinking machine at home, you can also boil the water before soaking the red beans. Those who want to cook more red bean water can directly put the red beans in the pot and cook for 10 to 15 minutes, remove the red beans, and the boiled water is the red bean water that can relieve dampness and reduce swelling. In addition, take 4 times the hot water and put it into the electric pot and cook for 30 minutes.

2. Frozen red bean cooking method

For those who like to eat red bean soup, it is recommended to keep frozen red beans ready in the refrigerator at any time, so that you can cook them whenever you want.

Frozen red beans means that after washing the red beans, soak them for half an hour, then remove the semi-dried red beans and put them in the freezer. If you don't want to wait for the soaking time, you can directly use the washed red beans with a small amount of water that can submerge the red beans, freeze them in a plastic bag or a ziplock bag with water, and freeze them for more than 3 hours before cooking, whether it is boiled on the stove, or Put it in an electric pot or an electric pot and cook for about 30 to 40 minutes. The red beans can be cooked quickly without breaking the skin, and they are soft and dense.

The reason why frozen red beans are cooked faster is mainly becauseWhen water freezes, the volume will increase. After the red beans soaked in water are frozen, the water in the red beans cracks, so they can be cooked faster.

3.2 times of stewing method

Introduced in the online teaching, using the method of 2 times of stewing, you can also cook delicious red bean soup.

The 2-time simmering method is mainly to rinse the washed red beans with boiling water at a ratio of 1:4, then put them in the electric cooker, and use 3 cups of water for the outer pot

Boil until it jumps up and simmer for 20 minutes. For the second time, add 1 cup of water to the outer pot, cook until the electric pot jumps up, and simmer for another 20 minutes.

Never put the sugar first, otherwise it will be ruined

But no matter which cooking method you use, remember that the sugar must be added last. Because if the sugar is not cooked, put sugar first, because the water contains a high concentration of sugar, the sugar water cannot penetrate into the red beans, which will cause the red beans to be cooked for a long time and not rotten. Be sure to remember!

◎ Image source/Dazhi Image/Shutterstock ◎ Consult an expert / Lin Minhua nutritionist