How to peel beans using blender

I had a large amount of fava beans. I was searching for a good way to cook them, and came across a recipe from a TV cooking show called Hanamaru Market.I added the sake to take away the green-raw flavor. It's possible that cooking the beans for two minutes might just be a little too much. They'll still continue to cook because of the residual heat, so you might not even need to boil them for the full two minutes. Recipe by Kyouchan

When I first was learning how to cook I wondered how to do things. This was one thing I learned from my Mom and Grandmother.

Seen a video and made the attempt only lost one. It broke into pieces, because I shook it way to hard the first time. The rest came out easy

I wanted to know why boiled eggs can be peeled easily sometimes and then they're impossible to peel other times. I did some research and this was the result. With this method, I have no more problems peeling boiled eggs! This method works so perfectly that I want to pass it down to my child (who's still a baby, though) and grandchildren (even thoughdon't have any yet) and to future generations!Through my research, I concluded that if the egg whites coagulate as quickly as possible, they separate from the thin inner skin of the egg, making it easy to peel.So starting with cold eggs and cold water doesn't work!!! Recipe by Kikoutou

I've been peeling tomatoes this way for a while now.See also - Paella in a Frying Pan....Make fairly shallow cuts in Step 1. Also make sure that the tomato is seared evenly. When using a microwave, after making a criss cross slit, microwave it for 30 to 60 seconds without covering with plastic wrap. If peeling in hot water, after making a criss cross slit, soak the tomato in boiling water for 15-20 seconds, then soak it in cold water. Recipe by Yuuyuu0221

1. Soak the beans thoroughly in water.2. Use steaming.3. Add sugar once the beans are soft enough.These are the three key points!The origin of this recipe: I've been cooking this way ever since my mother taught me.

I received an incredible amount of loquats from my parents' house, from which I've been making jam and frozen loquats.But the more they're handled through removing the skin and seed coats, the more they fall apart.So, after some struggle, I came up with a way to remove the skin and seed coats easily without the flesh falling apart. Recipe by yurizumi

I challenged myself to make delicious anko for my husband, who loves wagashi. After many attempts, I came up with this easy and delicious recipe. I have shared other recipes that you can use this anko with too.Using a blender in step 5 makes the work a lot easier.Recipe Variations:Anpanman Bread,.Strawberry Daifuku, Recipe by Okaerin

I discovered this method while making many dishes using avocados.This method is easy if the avocado is ripened. It can be used on those that aren't too ripe as well, although the skin may be difficult to peel at times. Recipe by Koyuri

Peeling chestnuts is easy If you boil them in a pressure cooker and then peel them. If you boil them for a bit longer, you can make boiled chestnuts. Using this method, you can make chestnuts in syrup in their inner skins, peeled chestnuts in syrup, or chestnut rice.If you are doing this in a regular pot, follow the recipe up to Step 3. Put the chestnuts in a pot with enough water to cover them, and simmer over medium heat for about 7 minutes. Turn off the heat and leave the chestnuts in the water to cool down. Then you should be able to peel the chestnuts. For boiled chestnuts, cook them for another 12 minutes and they should be done, although it depends on the size of the chestnuts. You can bring the chestnuts along for sports festivals at school or fall foliage-viewing outings! Recipe by Rika&chako

I love azuki beans. They're great for anti-aging and, most importantly, they taste 100 times better than canned ones.The origin of this recipe: For the past few years, I've been eating azuki beans regularly. It's convenient to make a larger batch and freeze it for later use.

Just the standard way of peeling peaches quickly and with minimal waste.

I don't like peeling pomegranates, and so they were a great bother to eat before I knew about this peeling method.Californian pomegranate is a delicious fruit with a gentle, sweet and sour taste, with plenty of polyphenol. You can use the arils for various dishes, desserts, or in drinks.The red arils are perfect for Christmas or New Year's dishes. Recipe by Djnakki-

This is a really basic recipe for cooking adzuki beans. It's easy and tasty, so it's how I usually do it. I like to serve it as-is as sweet red bean soup, so I don't add any salt, but feel free to do so.While cooking the beans, ensure that they are always covered in water. Add water as necessary (check every 30 minutes).If you want to make it less sweet, reduce the amount of sugar to 150 g.Mashing some of the adzuki beans while cooking them will make a countryside-style adzuki soup. Recipe by Shinyori-na

This recipe is very easy to make, Best ever recipes for Ramadan MubarakSo let's check it out. #RamadanSpecial #CookpadRamadan

The boiled eggs sold at convenience stores are really tasty...but I think they're over-priced. You can enjoy them for way less if you just know the trick.Immerse the boiled eggs in the salt water while they are still hot. (Be careful not to burn yourself!!) Depending on what kind of salt you use, the amount of salt will vary. In general, you want some undissolved salt crystals still left in the water. Recipe by Kikoutou

I learned this from my father, who has been eating surf clam for years.Wash the sand off very, very well!!Blanch the clam for just 10 seconds!!If you cook them for too long they will become tough, so watch out.Just blanch them briefly and they will become sweeter and tastier. Recipe by Mamipo-

Feel free to use these in a variety of recipes! (examples below)Rolling the eggs around with cooking chopsticks when they're boiling will position the yolk in the center of the eggs. By shaking the eggs in the bowls, they will crack all over evenly, and will become easy to peel!(Recipe by Cooking S Papa)

I made this recipe for those who cannot buy shiro-an at store easily.The basic nerikiri recipe by using this shiro-an is.I used oofuku-mame. If you use smaller beans such as tebou-mame, refer to the recipe for koshian' (small red bean paste). The taste of shiro-an differs more clearly depending on the condition and sweetness of beans than the variety of beans. I didn't use much sugar because of the intended use of the shiro-an. Recipe by decocookie

It's such a waste to use grated daikon (traditional Japanese way to clean oysters)!Simply mix them gently. Try not to massage them. They will lose their freshness quickly so prepare the oysters just before cooking! I also run a blog by the way! Please check it out! http://ameblo.jp/cooking-s-papa/entry-11729270487.html. Recipe by Cooking S Papa

You freeze okra to use year around , to start doing it You can just cut okra and put it in a bag and freeze it lazy way or you can blanch it. . Blanching okra before you freeze it keeps all the flavors intact. So you prevent loss of flavors and colors. Process is simple you boil them in certain time , here is in Okra takes only 3 mins to boil, and drain and put in ice water . (Every vegetable has different time for blanching )

How to boil a quinoa?

The most important step to cook chickpeas quickly is the second step (if skipped, the chickpeas will take longer to cook).

It’s better to eat Tofu within 3 days.

If you don’t have an oven at home? !You can try to using fry pan : )Let's try to make this delicious pizza🍕Watch the video too:https://youtu.be/t9jATLMJy4Q▷ Daruma CookingHappy Cooking : )

I wanted to try some extremely nutritious quinoa.☆The ratio of water and quinoa is 2:1☆If this is your first time having quinoa, it will probably taste a little weird, so it's a good idea to flavor with some salt, but you don't need to add the olive oil. You don't need to eat it as is, you can add 2 tablespoons to 2 rice cups of rice when cooking white rice to make it more delicious. Recipe by -haruchan-

Cooking quinoa is as easy as boiling water and so healthy!

Lebanese-style Kunafa: Filled with cheese between two layers of golden kataifi dough, served with syrup. An irresistible taste.