Chinese Food
Homemade red bean paste
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There are too many people who can make this thing. It's not difficult. A little patience is enough. Thank you for looking up to it. I've added a tip at the back. It's to introduce some knowledge I have mastered. Thank you.
Cooking ingredients
Cooking Steps
Step1:Clean the red beans. Soak them in water for a day. In the pot. The water is half as high as the bean's index finger. After boiling, turn to a small fire and cook slowly until the bean starts to sand and the bean skin cracks, but the skin and meat are not completely separated.
Step2:Pour the soup into the blender and smash it. The bean skin is nutritious. Don't remove it. Try to eat it completely. It doesn't affect the taste after smashing. If you want to eat special fine pure bean paste, you should cook it until the bean skin is bleached. Do not peel it. Then further hand wipe the bean mud and filter it... It's a lot of trouble. Smash and pour into the wok. Add all ingredients. Stir fry over medium heat.
Step3:Stir fry until the bean paste is a little layered. It's hard to turn it over. Turn it off. Stir fry patiently.......
Step4:It's OK to be in this state. The hands are starting to get sore. It is a kind of solid that can be directly kneaded into a ball after cooling. At this time, it is very difficult to stir fry.
Step5:When it's cool, it can be put into a container for cold storage. If you can't eat it for a while, it can be frozen.
Cooking tips:The traditional lard for red bean paste is very heavy. 150 to 200 grams of lard will be added for every 500 grams of red bean. Osmanthus or rose paste will be added, and sugar will be added... All in all, it's both oily and sweet. It's terrible. The standard of finished product is dark brown, bright and delicate. One is like this. Sugar oil and bean paste are fried together in a pot. The advantages are tasty. The disadvantages are not refreshing, greasy and easy to deteriorate. 2、 Put in sugar first. Melt it and then stir fry in bean paste. Add oil when it's fast drying. 3、 Put oil first, then sugar. After saccharification, stir fry in bean paste. 4、 First put some oil. Stir fry sugar. When it's dark red, put it into bean paste. Stir fry over medium and low heat. In the process, put some oil and sugar. Stir until it's out of the bubble, put the remaining oil. Finally, put the remaining sugar. It's divided into oil and sugar three times. 5、 Add alum and flour to stir fry. Alum is for the color of black and bright and beautiful. Flour should be sieved several times and added slowly. In order to increase viscosity. The last four methods are more durable than the first
