Chinese Food
Homemade refreshing red bean paste
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The best red bean paste I've ever had is the stuffing in Zhuhai tea leaves. It's Sandy in taste. It's sweet but not greasy. It can eat several. There are also red bean paste on the market. I'm afraid I'll make it myself if I don't like the taste. Make red bean paste for the first time..
Cooking ingredients
Cooking Steps
Step1:Wash red beans and soak them one night in advanc
Step2:Cook the next day. Put the red beans in the autoclave. Add more water than half of the red beans (I put half of the red beans in the water. The bottom is battered, so it needs more). The autoclave hasn't been used. In 20 minutes, it turns off its own fire
Step3:Cooked red bean
Step4:Red beans. Pour a small amount of clear water into the blender to stir (the blender is easier to use
Step5:Start mixing into red bean past
Step6:Well mixed loo
Step7:Add some oil in a small hot pot. Stir in the red bean paste and start to fry
Step8:Need to keep flippin
Step9:Stir fry until the water is reduced. It can be a ball
Step10:Fried red bean past
Step11:It's not bad. Don't eat sweet, but put it down
Step12:Refrigerate after cooling. No preservatives. Eat in a week. You can wrap the bun and make the stuffing of Nuomic
Cooking tips:It can be made with pressure cooker and rice cooker. Stir fry red bean paste for about 20 minutes. The more you stir at the back, the more sour your hands are. I put brown sugar. My husband said that brown sugar tastes great. It's better to put white sugar. The child tried to say it's delicious. I think it's OK. Red bean 3 Liang. Good bean paste 6.6 Liang (for your reference) good cooking skills.
