Adzuki beans, also known as adzuki beans, adzuki beans, and red beans, are cultivated in various countries in East and Southeast Asia, with China being the largest producer. The shape of adzuki beans is generally flat and oblong, about 5-8mm in length and 3-5mm in diameter. Its skin is uniformly purple-red, and there is a white hilum on one side of the bean body, which accounts for 2/3 of the total length.
Adzuki bean contains protein, niacin, calcium, iron, vitamin B1, vitamin B2 and other nutrients. It also has the effects of strengthening the spleen and replenishing qi, diuresis and dehumidification, detoxification and pus removal. Adzuki beans have a certain effect on weight loss and cellulite, and long-term consumption is helpful in alleviating obesity. Adzuki beans also have laxative, diuretic and swelling effects. Regular consumption of adzuki beans can purify the blood and eliminate visceral fatigue, and is particularly beneficial to patients with kidney disease and heart disease.
Adzuki beans are suitable for cooking porridge and soup, but they cannot be made into bean paste like red beans. Adzuki beans are relatively difficult to boil, and they will not become sandy or bloom after being cooked for a long time. They are basically still in a clear-cut form. In order to shorten the production time, you can soak them in water before cooking.
Adzuki bean barley water
Materials: 25 grams each of adzuki beans, barley, and gorgon seeds.
Method: Stir-fry barley kernels over low heat until slightly brown. After washing all the materials, soak them in cold water for half a day, or soak them in hot water for 2 hours. Put all the ingredients into the pot and add appropriate amount of water for 1 hour to complete.