What is the difference between adzuki bean and adzuki bean? It cooks quickly this way!

At the mention of adzuki bean, everyone must be familiar with it. It is not only diuretic and detumescent, but also heat-clearing and detoxifying. It is very suitable for cooking porridge and making bean paste, but because it is similar to adzuki bean, many people think it is the same kind. In fact, it is not. What's the difference between red adzuki bean and adzuki bean? How do you cook it quickly?

1. Introduction of adzuki bean:

1. Is adzuki bean red bean?

Adzuki bean is not red bean. Because adzuki bean is very small, a little flat, the color is red and black, much harder than red beans, generally difficult to boil, mostly used to cook soup.

2. When will adzuki beans be harvested?

When the stems and branches of adzuki bean turn yellow, the leaves fall off and turn yellow, and the pods are yellowish white or light brown, they can be harvested manually if less, and if more, wait for all the branches to change color as far as possible before harvest.

Second, what is the difference between adzuki bean and adzuki bean?

Distinction one, different aliases: adzuki bean, also known as adzuki bean, rice adzuki bean, is the seed of legume herbaceous plant adzuki bean or adzuki bean; adzuki bean is also known as red bean, red rice bean, red bean.

Difference two, the shape is different: adzuki bean is large in size, oval in shape, and looks very full as a whole; adzuki bean is relatively small in size, with a slender strip shape in shape, and the overall appearance is relatively lanky, and the comparison between the two is very obvious.

Third, the distribution range is different: adzuki bean is mainly distributed in Guangdong, Guangxi, Shanghai, Jiangxi and other places; adzuki bean is planted in all parts of our country.

Fourth, the color is different: adzuki bean is jujube or dark red; adzuki bean is scarlet or dark red.

Fifth, the hardness is different: adzuki bean is not very hard, generally become soft after boiling; adzuki bean is very hard, it is still very hard after boiling.

Sixth, the toxicity is different: adzuki bean is non-toxic, generally can be eaten at will; adzuki bean has trace toxicity, accidental eating or eating too much will cause nausea, vomiting and other toxic phenomena, which are often used as emetic drugs.

Seven, the efficacy is different: adzuki bean has the effect of diuresis, detumescence and detoxification, and can play a cosmetic, heat-clearing and dampness-clearing effect; adzuki bean contains saponins, which has the effect of promoting water and detumescence, invigorating the spleen and removing dampness, and tonifying blood. Regular consumption can have the effect of nourishing blood and tonifying body, clearing blood, diuresis and detumescence.

Eight, the way to eat is different: adzuki beans are mostly used to cook porridge and make bean paste; adzuki beans are mostly used to cook soup, of course, they can also be used to cook rice and porridge.

Third, how do adzuki beans boil quickly?

Although adzuki beans are similar to red beans, they are not easy to boil, but it is not impossible to cook them quickly. The following methods can be used:

Method 1. Soak in boiling water: rinse the red beans, then put them in a thermos bottle and soak in boiling water for four or five hours, then pour them out, put them in a pot and boil with rice for 30 minutes.

Method 2, first stir-fry and then boil: first stir-fry the adzuki beans in the pot until half-cooked, then wash them with water, pour them into the pot and boil with rice and water for three or four hours and then cook. It should be noted here that do not put sugar in the boiled beans, otherwise they will not boil well.

Generally speaking, adzuki bean and adzuki bean are very similar in color, but they are different in appearance, efficacy and eating, so we should pay attention to them when buying. In addition, adzuki beans are not easy to boil, so you can soak them in boiling water for a few hours or stir-fry them half-cooked and then boil them with rice.