Chinese Food
Homemade red bean paste
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Hongdou is mild, sweet and sour, non-toxic. It has the functions of nourishing and strengthening the spleen, nourishing the stomach, promoting water and dehumidification, clearing away heat and toxin, promoting milk and nourishing blood. Red bean is rich in iron. It has the function of nourishing blood. It is a good tonic for women during their physiological period. Lotus seeds taste sweet and have a flat nature, and enter the spleen, kidney and heart channel. It has the functions of clearing the heart and refreshing the spleen, nourishing the spleen and relieving diarrhea, nourishing the heart, calming the mind, brightening the eyes, nourishing the middle and nourishing the mind, strengthening the spleen and nourishing the stomach. Lily tastes sweet and bitter. It has the functions of moistening lung, relieving cough, nourishing Yin, clearing heat, clearing heart, calming nerves, benefiting qi and regulating the middle level. Lily is white and delicate. The fresh product is rich in mucus and vitamins. It is good for skin cell metabolism. Eating Lily often has a certain beauty effect.
Cooking ingredients
Cooking Steps
Step1:Wash the red beans and soak them for 2 hours. When cooking, it can save fire and sand easily. Add water to the pot and boil. The ratio of water to red bean is 3-1. Pour the soaked red beans into the pot.
Step2:Put the washed dried lilies and lotus seeds into the pot (boiling the pot can avoid the raw material paste pot). Stir the beans in the pot with a spoon to prevent sticking. Boil for 10 minutes.
Step3:Turn off the heat and simmer for 30 minutes. Let the remaining heat in the pot simmer the red beans. In this way, the heat will be reduced. Stew for 30 minutes. Beans and lotus seeds. Lilies are ripe.
Step4:Fire again. Simmer for 30 minutes. Stir while cooking. In this way, the bean paste will appear soon.
Step5:Add in the rock sugar. Slowly stir until the rock sugar dissolves. Dissolve the rock sugar thoroughly. Add a little salt in. Salt is the mother of all tastes. Add some salt and sweetness to make it sweeter.
Cooking tips:1. Wash red beans and soak them in clear water for 2 hours. When cooking, it can save fire and easily sand. 2. The proportion of red bean and water is 1-3. The viscosity of red bean sand made by this method is suitable. 3. Boil the water before putting it into the raw material. Boiling the underwater pot can avoid the raw material paste pot. 4. Simmer for 10 minutes. Turn off the heat. Simmer for 30 minutes. Let the remaining heat in the pot simmer the red beans. This way, the heat will be reduced. 5. Stew for 30 minutes. Cook for another 30 minutes. Stir while cooking. One is to avoid the paste pot. The other is to make sand easily. 6. After the red bean paste is cooked, add a little salt. The salt is the mother of all flavors. Then the red bean paste can be sweeter. There are skills in making delicious dishes.
