What are the benefits of eating red bean paste? How to cook red bean paste to make it soft and tender quickly

For women, red bean paste is a very good nourishing food. Red beans are rich in iron. Eating them during menstruation or pregnancy can replenish blood and prevent expected iron deficiency anemia. In addition, red beans have a diuretic and swelling-reducing effect. Eating them regularly is also very helpful in eliminating edema during pregnancy. Red bean paste is a delicious dish made with mung beans, sugar, oil, water, etc. It is suitable for all ages and is sweet but not greasy, refreshing and delicious.

Contents of this article

1. Benefits of eating red bean paste

2. How to cook red bean paste to make it soft and tender quickly

3. What to add if the red bean paste is too thin

The benefits of eating red bean paste

Strengthens the spleen and kidneys, consolidates the essence and replenishes Qi, strengthens the muscles and bones, and enhances physical strength.

Prevent constipation, eliminate edema, strengthen the spleen and stomach, enhance the body's immune function, and promote lactation

Prevents and fights cancer, lowers blood pressure, strengthens the heart and calms the nerves, nourishes and replenishes the body, stops nocturnal emission and astringes sperm

Moisturizing, clearing away heat, calming the nerves, beautifying, increasing immunity, nourishing and replenishing qi

Red bean paste has the functions of strengthening the spleen and kidneys, consolidating the essence and replenishing qi, as well as enhancing physical strength and eliminating edema. Eating red bean paste has a very good effect on promoting lactation for postpartum women. It can also help with beauty for women and is very beneficial in terms of nourishment.

How to cook red bean paste quickly and softly

If you want the red bean paste to soften quickly, it is recommended to soak the red beans in clean water for half an hour before cooking them and put them in the refrigerator to freeze. Alternatively, boil the red beans in boiling water for 3 to 5 minutes and then soak them for about 30 minutes. You can also fry the red beans in a pot for about 5 minutes, and then boil them in a pot for about 10 minutes to quickly bloom and become soft.

Before cooking red beans, wash them first, then soak them in clean water for about 30 minutes, divide them into small bags and store them in the freezer of the refrigerator. Take them out when you need to cook them, and cook them in the pot for a while until they are soft.

Wash the unsoaked red beans, put them in after the water in the pot boils, continue cooking for 3 to 5 minutes after boiling again, turn off the heat and soak for about 30 minutes, then turn on the heat again and cook for about 10 minutes until they are soft.

Before cooking red beans, you can wash the red beans, put them in a pot and stir-fry for about 5 minutes, then add water and boil them. After the water boils, wait for about ten minutes, the red beans will quickly bloom and become soft and glutinous.

What to add when the bean paste is too thin

If the bean paste is too thin, you can add maltose to stir-fry. Depending on the dryness of the bean paste, the frying time may vary from 5 to 20 minutes. If the bean paste is too thin, adding maltose can increase the viscosity. When making the bean paste, pay attention to the ratio of water to mung beans or red beans, otherwise the bean paste will be either too thin or too dry.

There are two types of bean paste: red bean paste and mung bean paste. Red bean paste is made by soaking red beans, boiling them, pressing them into a paste, adding oil, syrup or sweet sauce such as rose paste and mixing them evenly. It is often used as the filling of snacks, such as red bean paste mooncakes. In addition, mung bean paste is also widely used in snack making.

Red bean paste is a delicious dish. The raw materials include mung beans, sugar, oil, water, etc. It is suitable for all ages and is sweet but not greasy, refreshing and delicious.