Скачать с ютуб 桂圓紅豆紫米粥｜紅豆免浸泡，乾炒更省時 Purple Rice Porridge в хорошем качестве

桂圓紅豆紫米粥｜紅豆免浸泡，乾炒更省時 Purple Rice Porridge

料理手札： 乾炒紅豆的方法能加速豆仁熟化，以省去浸泡紅豆的步驟，且成品的口感粒粒分明及鬆軟。 如喜歡紅豆煮至破殼的泥沙口感，也可於紅豆拌炒前，以常溫水浸泡1至2小時。 註：宜選擇外觀圓潤的紅豆，因久放的紅豆含水量低(色澤深)，不易煮透。 ------------------- 材料｜2-4人份 紅豆-220g、紫米(又稱黑米)-60g、糯米(增加濃稠感)-20g、桂圓(龍眼乾)-50g、熱水(燉煮用，紅豆與水比例建議=1:10)-2200ml、炒紅豆的熱水-100ml 調味料 二砂糖-2湯匙、冰糖-1.5湯匙、鹽-¼茶匙 步驟 (1) 準備一只平底鍋，放入洗淨的紅豆以大火拌炒至乾爽，維持大火，倒入50ml的熱水拌炒至紅豆乾爽，再倒入50ml的熱水拌炒至紅豆乾爽後，起鍋備用。 (2) 中火煮滾一鍋熱水(水量2200ml)，放入拌炒好的紅豆、糯米、黑米、桂圓及鹽拌勻。 (3) 中火煮沸，轉小火蓋鍋悶煮60分鐘，鍋蓋預留一根筷子的縫隙，避免紅豆湯溢出。燉煮40分鐘或湯汁些微收乾後，適時拌勻，以避免食材沾黏鍋底。 (4) 打開鍋蓋，放二砂糖及冰糖拌勻，小火續煮60秒後，關火蓋鍋悶30分鐘即可。(註：糖分會減緩紅豆對水的吸收，進而使紅豆煮不透，所以糖在紅豆煮透後再添加即可) ------------------- Ingredients｜4 servings 220g Adzuki beans, 60g purple rice, 20g glutinous rice, 50g dried longan pulp, 2200ml warm water for porridge, 100ml warm water for stir fry Adzuki beans Seasoning 2 Tbsp demerara sugar, 1.5 Tbsp crystal sugar, ¼ tsp salt Instructions (1) Rinse the Adzuki beans, then drain off the water. Stir fry the Adzuki beans over high heat until dry. Pour in 50ml warm water and stir fry until dry, then pour in 50ml warm water and stir fry until dry again, set aside. (Note : This step makes Adzuki beans cooked in a short period.) (2) Pour in 2200ml water in a pot, boil over medium heat. Add in Adzuki beans, purple rice, glutinous rice, dried longan pulp and salt, then stir well. (3) Boil over medium heat, cover the pot and keep a small gap to simmer over low heat for 60 minutes. (4) Add in demerara sugar and crystal sugar, stir well, then cook another 60 seconds. Turn off the heat and cover the pot, let it stand for 30 minutes. Enjoy!