红豆汤｜Red bean soup

ShinShin@DK

红豆汤有很多煮法，可是要怎样才可以把紅豆煮成粒粒分明，豆殼跟豆仁不分家？縮短屯煮红豆的時間， 用炒和焖的方式让豆仁跟快熟化。紅豆不但可以快速煮熟，省瓦斯，還能保留粒粒分明的口感，而不會變成一鍋的紅豆沙。
以上是个人分享，请留言如果有什么好康。如果喜欢这影片记得点赞，订阅和分享。感谢收看。Red bean soup has a lot of cooking methods, but how can we cook the red beans into grains without separating the bean shell and kernel?Shorten the time of cooking while using frying & simmering method to ripen the beans. Red beans can easily cooked, gas saved & retain the distinct taste of the grain, without turning red bean into paste.This video my personal sharing, please leave a message if have any good idea.Please subscribe for more video. Dun't forget to like & share it. Thanks for watching.材料 | Ingredients红豆 | Red bean 200g水 | Water 2ml糖 | Sugar 60g班兰叶 | Pandan leaves 4