Directly take red bean 120 grams (without soaking water)
Put in a pressure cooker, add 30 grams of sugar, 150 grams of water
Just enough water, red beans
Cover the lid and press the 'beans' program.
After the 'beans' program is completed, the electric cooker will deflate itself, and after deflation, open the lid, you can see that the beans are swelled and become full, and the water inside is also dry.
At this time, the beans are simmered, and the taste can be tasted directly. It is already very sweet. If you feel that it is not sweet enough, add some honey and mix well. After cooling, you can use it directly. Or put it in the refrigerator for a night, wait for the beans to absorb the sweetness of honey.
1. To think that the bean granules are intact and not flowering, the most important point is to grasp the amount of water. When the water is too much, the beans will bloom in the water, and they will cook badly. If there is less water, the beans will not be cooked. The inside of the skin will wrinkle, the beans will not swell, and the beans will be hard and hard. How do you grasp this amount of water? ? That is, the amount of water just has not passed the beans, and the amount of beans is half higher. 2. The beans must be laid flat on the bottom of the pot. Don't have a stacking phenomenon. Why? Because the beans are pressed underneath, the beans are absorbed at the bottom, the beans at the bottom will swell, boil and bloom, and the beans on the top will not absorb water, and they will not expand and cook. 3. My pot is bigger than 28 inches. If you use a small pot to try the water again, it doesn't matter if you fail. Add up to a little boiled red bean soup. You can master it after a few more tests. It is best to use the amount of beans and water each time. 4. I also need to learn to save energy. While cooking the beans, I put a stainless steel frame on it and stewed the bowl of "radish spine soup". The beans are good, and the soup has to drink.