Chinese Food
Sweet red bean paste
(211438 views)The delicious red bean paste must be made by yourself. Buy the good red bean. Stew it slowly with a small fire to make it soft, rotten and crispy. Then go into the taoluo and grind it carefully to remove the skin. Add the lard made from the lard boiled with the lard and sprinkle it with the soft white sugar. Boil it with a small fire. When the water gradually dissipates, the color of the bean paste will gradually become dark red. A pot of hand-made red bean paste will be good. Taste it. It's soft, delicate and sweet. It doesn't have the saccharin flavor bought outside. The flavor of red beans is completely preserved. After cooling thoroughly, it can be used to make cakes, pasta and Babao rice. Even if you are lazy and cook a bowl of glutinous rice balls and put in a spoon of red bean paste, it becomes the most popular dessert nowadays.
Cooking ingredients
Cooking Steps
Step1:Cook the soaked red beans in a small fire until they are soft and rotten. It is recommended to use a slow stew pot. Do not look at the fire. Use the automatic function to cook the red beans thoroughly. The time is about two hours. If there is no time, you can also use a pressure cooker to cook the red beans. Attention - don't put too much water. Usually two or three centimeters higher than red bean. Too much water will affect the finished produc
Step2:Filter the beans (keep the water). Put them in the basket. Put a big pot under it. Grind the red beans with a spoon. The bean paste will flow into the pot below
Step3:In the end, only the dregs of bean skin are left
Step4:Put in three tablespoons of lard. It's better to boil it with lard. It will be very fragrant. Then add in soft sugar
Step5:Boil on the fire. Medium and small fire. Open the cover so that the moisture will be released. Time 1520 minutes. How to judge whether the bean paste is good? When the Dousha in the pot starts to yearn for the blasting sand, it's nine minutes. Boil it for another minute or two to turn off the fir
Step6:Red bean paste can be solidified after cooling. Another way is to fry bean paste with cooking oil. I've tried it, too. Compared with this, the fried red bean paste tastes very dry. It's easy to scorch the pot.
Cooking tips:Tips-1. When cooking bean paste, use chopsticks to scratch the bottom from time to time to avoid sticking the bottom; 2. Put it in the refrigerator and keep it fresh for about ten days. If it needs a long time, it can be divided into small parts and frozen. 3. The function of Adzuki Bean: it can promote dampness, reduce swelling, clear away heat and detoxify. It is a cheap food for beauty and beauty. It has a good effect of moistening intestines, defecating, lowering blood pressure and lowering blood fat. There are skills in making delicious dishes.
