Azuki beans are red beans boiled sweetly with sugar. It is a typical ingredient for sweets in Japan. Some non-Japanese people may not like it. However, it is very nutritious and much healthier than sweets with plenty of butter and flour. I will explain the effects of red beans and how to make them.
5 effects of red beans
1 Carbohydrate metabolism
Vitamin B1, which is abundant in red beans, has the function of supporting the metabolism of carbohydrates. By actively taking vitamin B1, carbohydrates are metabolized smoothly and are consumed as energy before they are accumulated.
2 Measures against swelling
Azuki is an ingredient rich in potassium.
Potassium has a deep connection with sodium (salt), and the balance between the two changes the water balance in the body.
Excessive intake of sodium causes water to accumulate in the cells and causes swelling, but by ingesting potassium, the excess salt is discharged to the outside of the body, leading to measures against swelling.
3 beautiful skin
The strong antioxidant effect of polyphenols and saponins has the effect of preventing cell aging and spots and wrinkles.
It also contains vitamin B2, which promotes the growth of hair and skin, and dietary fiber, which cleanses the intestines with a detoxifying effect, and supports beautiful skin.
4 Constipation measures
Azuki beans are high in insoluble (difficult to dissolve in water) dietary fiber. It has been shown to stimulate the intestines and promote peristaltic movements that push out stool, and is effective as a measure against constipation. It also serves as food for good bacteria in the intestines and has the effect of adjusting the intestinal environment.
5 Fatigue recovery
The abundant B vitamins have the function of efficiently producing energy.
The action of these B vitamins reduces fatigue substances in the body, accelerates recovery from fatigue, and leads to a body that is less tired.
How to make azuki beans
(120 g if you want to keep the sweetness modest 200 g if you like sweetness)
about 1/6 teaspoon Salt
Lightly wash the red beans.
Put in a pan with plenty of water and heat over medium heat.
When the water boils, reduce the heat to low and simmer for another 5 minutes.
Turn off the heat and let it steam for 30 minutes.
(Step1 and 2 are the process of removing bitterness.)
After 30 minutes, remove the lid, take out the red beans in a colander, and discard the broth.
Put the drained red beans back in the pan and add 1 liter of water.
Put the pot on medium heat and when it boils, scoop up the lye.
Turn the heat to extremely low, cover it from here, simmer for about 1 hour, and cook the azuki beans.
Depending on the type of azuki beans and the amount of heat, it may be finished early, so please check the situation once about 45 minutes later.
If you crush the beans and the core is soft, remove it from the heat and steam it for 30 minutes with the lid on.
After steaming for 30 minutes, add about 120-200g of sugar. Add about 1/6 teaspoon of salt.
Heat to blend the sugar and red beans, and when it comes to a boil, simmer for 5 to 6 minutes on low heat.
I like crushed things, so I crush them.
This bean paste can also be stored frozen.
Of course, you can eat it with mochi, but you can also enjoy it by sandwiching it in bread or eating it as a snack.
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