Chinese Food
Japanese style boiled red bean
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This is the third recipe uploaded by until the beans are cooked. The red bean stuffing cooked in this way is a mixture of soft beans and cotton bean paste. It is called crumbling stuffing in the fruit and bean paste. It is suitable for peony cake (also called Hagi cake), steamed bread with bean stuffing, braised snapper and other snacks. (500g dry red beans, about 1200g finished products)
Cooking ingredients
Cooking Steps
Step1:Wash the red bean and put it into the pot. Add water to about 5cm above the red bean. Heat.
Step2:Boil for the first time. Until the beans float. Then drain the water. Add water again to boil.
Step3:Boil again until the beans are twice as big.
Step4:Drain and rinse the red beans. The first is to remove the astringency of red bean. The second is to use the change of heat and cold to make the skin of red bean split easily. As can be seen in the picture, many red beans have cracked. It is easy to sand and taste.
Step5:Pour the red beans back into the clean pot. Add four times water. Turn to a mild fire after boiling.
Step6:Simmer for about 1 hour. Check whether the red beans are soft. When they are soft, add sugar into them three times. Continue to simmer for 3-5 hours (add another two times of sugar during the cooking). Pay attention to check the state frequently after the water is obviously reduced. Do not paste the pot.
Step7:After the juice starts to dry, you can taste it and adjust the sugar content.
Step8:Look carefully. The finished product is a mixture of beans and bean paste. But the taste is very soft and delicious
Step9:Start your red bean snack tour
Cooking tips:Note - if sugar is added before the red bean becomes soft, it will make the red bean hard; if a lot of sugar is added at one time, it will dehydrate the red bean and make the taste worse. So after the red beans become soft, add sugar three times. The amount of sugar given in this formula is the upper limit that I can accept. Because I am controlling the intake of sucrose, I am also sensitive to sweetness; when I eat, I hardly put sucrose; in the traditional formula of fruit, the weight of sugar and dried red bean is the same, even more, extremely sweet. Like more moist taste. Can add water caramel or syrup; like heavy color and taste. Can be replaced with brown sugar. It can be used in biscuits and other foods. A small amount of salt can be added into the bean filling to make the taste more layered. There are skills in making delicious dishes.
