Red beans that have not been soaked, if cooked in a rice cooker, usually take about an hour and a half; If it is cooked in an electric pressure cooker, it can be cooked with low fire 15 minutes after the fire is boiled.

No matter which method is used to cook red beans, new red beans are easier to cook, and old red beans need to be cooked for a long time.

There are many different varieties of red beans, and each variety is difficult to cook. In addition, most red beans can be cooked in ordinary pot, pressure cooker, braised pot or slow pot, but one kind of red beans can only be cooked in fast pot.

When cooking red beans with an ordinary pot cover, leave a gap to let the steam out to prevent the red bean soup from overflowing the pot.

Matters needing attention in cooking red bean soup

Red bean soup can be matched with some red dates, because the nutritional value of red dates is also high, and they are rich in trace element iron. With red bean soup, the blood-enriching effect of red bean soup will be better played. People can not only replenish blood and nourish blood after eating it, but also effectively relieve human anemia, so that the symptoms of anemia can be alleviated or disappeared quickly.

It is also good to cook soup with some barley, because red beans can induce diuresis and reduce swelling, and barley is also a food that can induce diuresis and reduce swelling. Usually, cooking them together into red bean soup can make their diuretic and detumescence effects more obvious, and regular consumption can effectively eliminate body edema and lose weight.

Red bean and winter melon soup is especially good, because the red bean soup cooked with red bean and winter melon can reduce fire and relieve summer heat, nourish the five internal organs, nourish the spleen and stomach, nourish human skin, replenish a lot of water for human skin, and make people's skin more tender and smooth if eaten regularly. ?

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