Regardless of whether it is a mung bean or a red bean, you only need this extra step before cooking, and it can be easily cooked in 8 minutes, which is very practical.
In the hot summer, mung beans and red beans have become frequent guests on our tables. Not only are they nutritious, but they also have the miraculous effect of cooling down. But it is not easy to cook these two beans and it may take a long time if they are cooked directly. However, today I would like to share with you a simple and practical trick that allows you to easily cook mung beans and red beans in just 8 minutes, so that their deliciousness and nutrition can be fully released.
First of all, we need to understand why boiling mung beans and red beans directly is not easy to rot. This is because the outer skin of the beans is relatively hard, and it takes a longer time to penetrate the inside when cooked directly, making the beans soft and rotten. So, what can be done to speed up the process? The answer is cryotherapy. Freezing may sound complicated, but it's actually quite simple.
You only need to prepare a disposable cup, put the selected mung beans or red beans into the cup, add an appropriate amount of water, and gently scrub the surface of the beans with your hands to remove impurities. Then, pour the water away and add enough pure water to make sure the water surface is 2/3 above the beans. Next, place the cup containing the beans in the freezer compartment of the refrigerator and freeze for 24 hours. During freezing, the beans will gradually bubble as they freeze. When the ice melts, tiny cracks are created in the outer skin of the beans due to the principle of thermal expansion and cold contraction, which makes it easier for moisture to penetrate the inside of the beans. As a result, the beans will rot more easily when cooked.
When it's time to cook mung bean soup or red bean soup, simply remove the frozen beans from the freezer in advance, put them in a pot, add enough water, and bring them to a boil over high heat. Remember, be sure to use high heat all the time so that the beans can be cooked in a short amount of time. After about 8 minutes of cooking, the mung beans and red beans are already soft and delicious, and you can crush them with a gentle pinch of your hands. If you like to drink mung bean and red bean porridge, you can extend the cooking time appropriately to make the porridge thicker. However, if it is mung bean soup or red bean soup to cool off, cook for 8 minutes, then turn off the heat and wait for it to cool before enjoying. At this time, mung bean soup or red bean soup is refreshing and sweet, and it is a delicious dish in summer.
This quick trick for cooking mung beans and red beans is not only simple, but also very practical. Give it a try! If you find this method useful, don't forget to share it with your friends and family!
Plus, in addition to freezing, there are a few other tips that can help you cook rotten mung beans and red beans faster.
1. You can soak the beans for a period of time before boiling them to make them fully absorb water and expand;
2. Add some alkaline noodles or baking soda when cooking, these substances can destroy the protein structure of the beans and make them easier to cook. However, it is important to note that these methods may affect the taste and nutritional value of the beans, so choose the right method according to your individual needs and preferences.
Boiling mung beans and red beans is no longer a difficult task. By mastering these practical tips, you can easily cook delicious mung bean soup and red bean soup in a short amount of time, bringing a touch of coolness and satisfaction to the summer.