Chinese Food
Red bean paste
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I've always loved bean paste since I was a child. I can't wait to serve a large bowl at the first time when my mother fried it. Because it's hot, I can only eat it while blowing. When I grow up, I'm not rich. Most of the time I go to the supermarket to buy ready-made red bean stuffing. But it's heavy sugar, heavy oil, and additives. It's useless to eat more. What you make is always the most delicious.
Cooking ingredients
Cooking Steps
Step1:Wash the red beans. Add 3 times the amount of water. Cook in a pressure cooker. Cover the valve and cook over medium heat for 15 minutes. The cooked red beans are repeatedly ground with a spoon until they are rotten.
Step2:Prepare another pot of water. With gauz
Step3:Scoop the cooked red beans into the gauze. Close the mouth. Hold it in one hand. Sink it into the clear water. Squeeze the gauze bag in the other hand. Let the bean paste wash into the clear water. Pour the remaining bean shells into the empty bowl (the bean shells after washing in the picture
Step4:The washed bean paste is precipitated, and the water is squeezed out with gauze agai
Step5:Squeeze out the water and put the bean paste into the frying pa
Step6:Pour in the right amount of salad oil. Stir fry over low heat. Add the right amount of sugar in the process. Stir fry the viscosity you like.
Cooking tips:The old way to stir fry the bean paste is to use lard to increase the flavor. But when it's cold, the lard can't be condensed and eaten directly. So the salad oil is improved. When it's cold, it can also be eaten directly. Stir fry the bean paste with a small fire. Constantly stir fry. The bean paste will always rumble. Be careful of splashing. Red bean shells can be used to make stuffed buns with bean paste. There is no need to throw them away. The prepared red bean paste can be frozen in the refrigerator in parts. The storage time is more than one or two months without any problem. Dousha can be used in many desserts, such as Dousha Yuanzi soup Girls eat more red beans are very blood tonic Oh ~ good cooking skills.
