Superbaby: adzuki bean. How to cook?

Beans everyone knows and many love, but using it for desserts for us a bit unusual and unusual. Meanwhile, there is a special variety, cultivated for centuries, rich not only in protein, but also sugars.

Champion of legumes

Her Second title – some are angular. Is a genus of herbaceous annual plants of the Legume family. The natural environment of growth – South-East Asia and the Himalayas, where it first was cultivated. In pods of plants collected little beans (up to 5 mm in length), they can have different color: black, gray, white, with varying degrees of variegation. However, the most famous and valuable of the red adzuki bean. In Japan, for example, it is the second most popular after a soy bean. It is a valuable source of vegetable protein - the main building material for the human body. In addition, it contains a sufficient amount of folic acid, iron and complex carbohydrates.

In Asia, azuki is most often used when preparing various desserts, pastries. In particular, in China and Japan, a very popular sweet bean paste-Anko. It is used as a separate dish or a filling for various pastries.

Cooking adzuki beans

From the familiar and the familiar bean adzuki species is characterized by its softness, sweet taste and delicate nutty flavor. The main plus and nuance in its preparation-soaking the beans is not necessary. Without such preliminary preparation cooking the beans quickly.

The Beans should be rinsed and then pour water in the ratio 1:3. Simmer after boiling for about 45 minutes. From ready beans, drain liquid residues. With this method of cooking it retains almost all the useful and valuable components. A good helper in this case is the steamer - it has a beans are prepared for about 1.5 hours.

Recommended

Why is crystallization of honey?

Sooner or later, natural honey of any kind begins to crystallize, the exception is in rare cases. Each variety this process occurs on its own. For example, the crystallization of honey from the dandelion forms a coarse, solid mass, rapeseed variety h...

Cock on a stick. The recipe of the most tasty treats

Rooster on a stick - a recipe from the Soviet Union. Remember making caramels on a stick at home? For this it was necessary to take not much crumpled lid from a sour cream jar or bottle with milk in a large spoon with a long handle over the gas stove...

Easy and delicious chicken pot pie and potatoes

To prepare cakes suitable for any dough - yeast, shortbread, puff pastry or fresh. The simplest recipe is probably sweet potato pie, which is perfect for lunch or for serving guests. It may be cooked quickly and simply. For the filling you can use no...

If you came across in the store for beans, adzuki, recipes with its use come in handy. However, it is worth noting that most of them are pretty exotic for our kitchen and it is sometimes difficult to find some ingredients. We offer to try to cook adzuki beans as a main dish and traditional Asian delicacies.

Green Beans with lentils and pepper

A Hearty dish cooked on this recipe – this is a great source of protein. While it has a small calorie. You will need:

• Beans, adzuki – 50 g;
• Lentils Puy – 30 g;
• Red beans (normal) – 50 g;
• Olive oil – 50 ml;
• Bell peppers (medium size) - 2 PCs.
• Onion – 1 piece.
• Chili pepper – 1 PCs.
• Tomatoes – 300 g;
• Garlic-2 cloves;
• Tomato paste – 500 ml;
• Fresh cilantro-1 bunch;
• Salt and pepper to taste.

Normal beans need to soak overnight in sufficient water, then dry. Feature of cooking this dish is in the special stage – the scalding hot water. Beans need to scald, dry, and rinse in cold water. Then add water and cook without closing the lid, over high heat 10 minutes. Then on a slow fire to simmer covered until tender (30-40 minutes).

Adzuki Beans and lentils cook the same way in a separate saucepan, cooking time for these ingredients is reduced to 12-15 and 20-25 minutes. All beans dry and set aside.

In a thick-walled pan in hot olive oil fry onion, red pepper and chili, garlic until soft. It takes about five minutes. Sprinkle the vegetables on top of powdered chili pepper and salt. Then add all beans, tomatoes and tomato paste, simmer the mixture for about 45 minutes, stirring occasionally. It should become thick in consistency. At the end of cooking add the chopped cilantro.

Recipe of Anko

This is a very unusual delicacy, popular in Japan and China. To prepare it, you'll need:

• Beans, adzuki – 200 g;
• White sugar – 200 g;
• Salt - one pinch.

It is recommended that Beans soak overnight in water. In 8-12 hours you can start making. Beans cover with water by 4-5 cm above the surface and bring to a boil over high heat, then add liquid and simmer for about an hour. The finished beans should be easy to razdvoitsya fingers.

The Sugar is in a semi-paste osypaetsya in three stages, the fire must be strong, and the mixture must be constantly stirred. Add salt. Pasta is ready when, with stirring, the bottom will be bare for 3-4 seconds. Turn off the heat and allow the mixture to cool slightly and place in portion bags, if you do not plan to use it immediately. The bean paste can stored in the refrigerator for weeks and in the freezer up to one month.

Much depends on the cooking time. As seen in the photo, the consistency of this is quite different. However, as aboriginal title. In the photo above on the left – Tsyban, and the right – kochian (more paste-like mass). Try different options and choose the best for you!

Mochi-Japanese dessert

Ingredients:

• Beans, adzuki – 300 g;
• Rice flour-250 g;
• Corn starch – 250 g;
• Salt & ndash; onepinch;
• Sugar – 100 g;
• Powdered sugar-200 g;
• Water – 250 g

The Beans have to boil for 45 minutes with addition of 100 g of sugar. Allow to cool the mixture and grind it to a puree, or you can go the hard way and cook the bean paste for the previous recipe.

Powdered Sugar, rice flour and starch mix in a special bowl, then add water and cook in microwave on highest power for 1 to 2 minutes. Time individually and depends on many factors. Ideally, you should get smooth, soft, elastic and sticky, but not slippery mass.

From the resulting dough to make tortillas and place inside the bean paste, then form a ball as shown in the photo above, and roll it in powdered sugar.

It turns unusual Japanese dessert-mochi. You can experiment with filling and topping, I use pistachios, persimmons, sesame seeds, etc.