Red Bean Soup 紅豆沙

I’m sharing with you a super easy and convenient way to prepare red bean soup. With the help of an electric pressure cooker, there is no need to soak the beans and the beans are all soft and mushy after pressure cooking for 40 minutes. Bear in mind not to release pressure right away or else liquid will squirt out of the steam release valve, which results in blockage.
這是很簡單的食譜,用電子壓力煲做紅豆沙非常方便,紅豆不用事先浸泡,大約煮四十分鐘已經很軟爛了!煮好後切記不要立刻放壓,否則蒸氣連帶大量泡沫會全湧出來,清洗十分費力。


Red Bean Soup
紅豆沙

8 servings
八人份量

Ingredients

2 cups (400 g) red beans (I used organic red beans)
1 dried mandarin peel
2L water
2 brown sugar slabs (or adjust to taste)

材料

紅豆(EC用有機紅豆) 兩杯(400克)
陳皮 一塊
水 兩公升
片糖兩塊(可依個人口味增減)

Directions 做法

Soak dried mandarin peel in water until softened. Scrape away the white pith with a spoon to get rid of the bitter taste. Set aside.
陳皮以清水浸軟,用匙羹刮走白色部分,備用。

Place rinsed red beans in a pot. Fill pot with enough water to cover the beans. Bring water to a boil then add another cup of water. Remove from heat when water comes to a full boil again (parboiling can be done using the Instant Pot sauté function but stovetop method is a lot faster). Discard water and rinse beans in a strainer under running water. Drain well. This step serves to remove any impurities and bitter flavor in the beans.
紅豆洗凈後放進小鍋中,加進蓋過紅豆的水量,煮滾後加入一杯清水,再次煮滾後離火(用Instant Pot的Sauté功能煮紅豆也可,但以爐火煮較快),倒掉水份捞出紅豆倒進大篩子內,以冷水沖洗後瀝乾,這做法可去掉紅豆內的雜質和澀味。

Place drained beans, dried mandarin peel and 2 liters of water (use hot water so pressure will come up faster) in the inner pot of Instant Pot. Close the lid and turn steam release handle to sealing position. Press “manual” or “pressure cook” and adjust to cook at high pressure for 35 to 40 minutes. When timer beeps, press “cancel” and let pressure release naturally (about 15 to 20 minutes). Carefully remove the lid and add in slab sugar. Press “sauté” and cook for 3 to 5 minutes until sugar dissolves. Press “cancel” to stop heating.
把瀝乾的紅豆、陳皮和兩公升水(想快一點可用熱水)放入Instant Pot內鍋,關上鍋蓋把排氣閥調整到密封“sealing”位置,按“manual”或”pressure cook” 鍵選擇高壓煮35至40分鐘,煮好後按“cancel”等待自然放壓(約15至20分鐘),小心打開蓋子,加入片糖後按“sauté”,煮3至5分鐘至糖溶便可按”cancel”停止操作。

To create a sandy texture, mash the beans with a ladle. For an even smoother texture, partially place the beans in a strainer and press with a spoon to remove the skins.
若要紅豆起沙可用湯勺將紅豆壓爛,亦可把紅豆過篩去掉部份紅豆皮做出幼滑口感。

These large sized organic red beans have very thin skins and make the best red bean soup.
這些有機紅豆每顆都很飽滿,皮亦很薄,煮紅豆沙十分好吃。

I turned the leftover red bean soup into popsicles. I readjusted sweetness by adding more honey as freezing will minimize sweetness.
EC把吃剩的紅豆沙做成雪條,紅豆沙冷凍後甜味會驟降,因此EC多添了蜜糖調味。

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