Chinese Food
Red bean paste
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Cooking ingredients
Cooking Steps
Step1:Soak red beans in cold water overnigh
Step2:Soak the red beans overnight and put them into the electric pressure cooker to simmer for 40 minutes (the pressure of the pressure cooker is maintained and can't be deflated). Forget to take a picture after cooking. After cooking, put the soup into the wall breaking machine twice to make a super delicate paste. For the first time, add half of the red beans and the soup. Add 250g maltose, half of the corn oil and 200g soft white sugar; for the second time, add the remaining half of the red beans and the soup. Add the other half of the corn oil and 200g soft white sugar. Move the wall breaking machine for 20 seconds once. Beat five times. If it is too thick, add a small amount of water.
Step3:Pour the beancurd paste into the non stick pot (it must not stick to the pot) and simmer for 3040 minutes. Keep stirring. Otherwise, the beancurd paste will splash on your hands.
Step4:It's good until you can scrape it to one side with a scraper.
Cooking tips:1. This recipe can be used to make egg yolk crisp, bean paste bag and eight treasure rice. 2. Red bean paste is originally used for dessert. It is not recommended to reduce sugar. The bean paste will dry when the oil is less. 3. Red bean paste can be sealed and frozen after cooling. It can be refrigerated after eating in three days. 4. I use maltose for exhibition. There are also 250g cans of maltose produced in Guangxi. One can at a time. There are skills in making delicious dishes.
