給紅豆做好去澀 蜜漬紅豆美味更上一層樓 How to cook Red Adzuki Bean
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大納言是日本紅豆裡最高等級，不容易煮破，適合製作蜜漬紅豆。大正金時豆並非紅豆品種，屬於扁豆的一種，比紅豆大 5 倍。
大納言紅豆的特色是久煮不破，色澤極美，據說是其色澤近似古時日本官服的紅色，固稱大納言。
【材料】
- 大納言紅豆 Red Azuki Bean 或 大正金時豆 Taisho Kintoki Beans 200g
- 原蔗糖 Demerara Raw Cane Sugar 100 g (第一次下糖)
- 糖水 150 ml (Demerara 原蔗糖 50 g + 清水 100 ml )
【紅豆去澀 · 做法】
1. 紅豆放在網篩上，用流水輕柔沖洗
2. 倒入鍋裡，倒入室溫水，水量因為鍋的形狀而改變，水量要蓋過紅豆 2 cm，大火加熱至沸騰，加入 200 ml 冷水，當水溫急速下降，熱力便可快速滲透到紅豆內部
3. 再度煮至沸騰，加熱 2 ~ 3 分鐘，湯汁開始變成茶色，立刻離火，倒入網篩一次倒掉熱水，較容易消去紅豆的澀味
4. 倒掉煮過的湯汁，快速以冷水沖洗一下，紅豆倒回鍋裡，注入新的室溫水
5. 重複步驟 2 ~ 4，水煮沸騰、降溫、過濾、冷卻，這一套步驟 3 ~ 4 次，直到紅豆湯汁呈濁紅色，表示澀味已經去清
6. 熬煮的次數，跟豆的品種和新鮮有關，新豆澀味少，快熟變軟，重複 3 次，湯汁便成濁紅色。舊豆澀味較重，大約４~５次才湯汁才變濁紅色
7. 紅豆沒煮軟前，不要加任何調味料鹽或糖，否則煮多久都是硬的
8. 蜜漬紅豆要煮至殼不破。紅豆煮至用湯匙輕易壓扁的狀態，試吃看看，是判斷紅豆煮熟程度的最好方法，之後便可依據不同的用途，調整做法，做出不同口感的豆泥或餡料
【蜜漬紅豆】
9. 紅豆仁熟透，豆仁煮熟後還需要把豆殼也煮軟，用烘焙紙蓋著紅豆，加速豆殼熟化，以最小火煮約 10 ~ 30 分鐘，火力控制在烘焙紙不會翻起的狀態，煮至豆殼軟化就可以了，新豆的豆殼比較快變軟，一定要觀察，調整熬煮的時間，以免豆殼煮破爛與豆仁分離
10. 蜜漬紅豆的顆粒，煮軟但必須保持完整，把湯汁倒去
11. 紅豆倒回鍋裡，加入原蔗糖，輕輕翻拌，中火加熱以免糖焦化，糖溶化後變成糖水，豆子開始跳動，調至小火
12. 煮好的紅豆放入搪瓷或玻璃容器裡，倒入跟剛才的糖水，蓋好放進冰箱冷藏一夜，蓋上保鮮膜以免紅豆表面乾裂
13. 第 2 天，倒出醃漬一夜的糖水，加熱煮至沸騰，蒸發一點水份濃縮並殺菌，放涼後倒回紅豆裡
14. 另外再熬煮一鍋糖漿，原蔗糖加水煮至溶化，攪拌至糖完全溶化，糖水浸泡覆蓋紅豆，紅豆表面緊貼保鮮膜，讓紅豆吸收蜜汁一夜會更好吃，冰箱可冷藏約 1 週
15. 需要延長保存時間，分成小份，放入冰格冷凍，可保存約 1 個月，食用時取需要份量，很方便
【大正金時豆】
大正金時豆，也可用相同方法蜜漬，大正金時豆不是紅豆品種，味道有點像紅腰豆，口感比較清爽
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Daifuku is the highest grade of red beans in Japan, which are not easy to break when cooked and are suitable for making sweetened red beans. Taisho Kintoki beans are not a variety of red beans; they belong to a type of flat beans and are five times larger than red beans.
The distinctive feature of Dainagon adzuki beans is their ability to withstand long cooking without falling apart, boasting a beautiful color. It is said that their hue resembles the red of ancient Japanese official uniforms, hence the name “Dainagon.”
【材料】
- 大納言紅豆 Red Azuki Bean 或 大正金時豆 Taisho Kintoki Beans 200g
- 原蔗糖 Demerara Raw Cane Sugar 100 g (第一次下糖)
- 糖水 150 ml (Demerara 原蔗糖 50 g + 清水 100 ml )
Method to Remove Astringency from Red Beans
❶ The red beans are placed in a sieve and gently rinsed under running water.
❷ Pour into the pot, add room temperature water. The amount of water may vary depending on the shape of the pot, but it should cover the red beans by 2 cm. Heat on high until boiling, then add 200 ml of cold water. As the water temperature rapidly drops, the heat can quickly penetrate the red beans.
❸ Bring it to a boil again and heat for 2 to 3 minutes, until the broth starts to turn brown. Immediately remove from heat and pour through a fine mesh strainer to discard the hot water, which helps to eliminate the astringency of the red beans.
❹ Drain the cooked soup, quickly rinse with cold water, return the red beans to the pot, and add new room temperature water.
❺ Repeat steps 2 to 4: boil the water, cool it down, filter, and cool again. This set of steps should be done 3 to 4 times until the red bean soup shows a murky red color, indicating that the astringency has been removed.
❻ The number of boiling times is related to the variety and freshness of the beans. Fresh beans have less astringency, cooking quickly until they soften, and after 3 repetitions, the broth turns a murky red color. Old beans have a stronger astringency and require about 4 to 5 repetitions before the broth becomes murky red.
❼ Before the red beans are soft, do not add any seasonings like salt or sugar, otherwise, no matter how long you cook them, they will remain hard.
❽ The adzuki beans should be cooked until the skin does not break. Cook the adzuki beans until they are easily mashed with a spoon; tasting them is the best way to determine if they are cooked. After that, you can adjust the method according to different uses to create various textures of bean paste or fillings.
Sweetened red beans
❾ When the red bean is fully ripe, the beans need to be boiled until soft, and the skins must also be softened. Cover the red beans with baking paper to accelerate the softening of the skins, and simmer on low heat for about 10-30 minutes, ensuring the heat is adjusted so that the baking paper doesn’t lift. Once the skins have softened, it is done; fresh beans will soften faster, so be sure to keep an eye on it and adjust the cooking time to avoid the skins breaking apart and separating from the beans.
❿ The grains of sweetened red beans are soft yet must remain intact; pour off the soup.
❶❶ Red beans are returned to the pot, original cane sugar is added, gently stirred, and heated over medium heat to prevent the sugar from caramelizing. Once the sugar dissolves and turns into syrup, the beans start to bounce, then reduce to low heat.
❶❷ Place the cooked red beans into an enamel or glass container, pour in the sugar water from before, cover it, and refrigerate overnight. Cover with cling film to prevent the surface of the red beans from drying out.
❶❸ On the second day, pour out the sweet syrup that has been marinating overnight, heat it until boiling to evaporate some moisture for concentration and sterilization, then let it cool before pouring it back into the red beans.
❶❹ Additionally, prepare another pot of syrup, combining raw cane sugar with water and heating it until dissolved. Stir until the sugar is completely dissolved, then soak the red beans in the sugar water, ensuring that the surface of the red beans is tightly covered with plastic wrap. Allowing the red beans to absorb the syrup overnight will enhance their flavor, and they can be refrigerated for about 1 week.
❶❺ To extend the storage time, divide into small portions, place them in the freezer, and they can be stored for about one month. When needed, just take out the portion required, which is very convenient.
【大正金時豆】
❶❻ 大正金时豆 can also be candied using the same method. It is not a variety of red beans; its taste is somewhat similar to that of kidney beans, with a relatively refreshing texture.
