Chinese Food
Homemade red bean paste
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Dousha is a filling for many snacks. It's easy to make by yourself. You can also adjust sugar and oil according to your own taste. It's better and fresh than the one you buy. 500 grams of red beans make 1380 grams of red bean paste. It's mainly used for making zongzi today. As long as 20 grams of red bean paste is a zongzi, the rest can be stored in the refrigerator for a while. It's better to eliminate it as early as possible in a week.
Cooking ingredients
Cooking Steps
Step1:Red beans can be soaked for 1.2 hours and then boiled. If you don't have time to cook directly, it can also be boiled. Just cook more.
Step2:Pour the red bean into the pressure cooker. Pour in 3-4 Jin of water to cook. The swelling property of the red bean is not the same. Add some water and cook it for a while when it's dry. It's easy to cook the red bean after it's too much water and pour some water. Change the air out of the pressure cooker to medium and low heat for 20 minutes. After the air is removed, open it. The bean will be cooked when it's mashed.
Step3:Put the beans in the blender and stir them into the mud.
Step4:It's just like this mud. The kitchen light is poor. It's still bean sand. It's very delicate without sieving. If it's too thin, you can use gauze to filter the water. Or directly put it in microwave oven and heat it for several minutes to dry. This can shorten the time of fried bean paste.
Step5:Put oil in the pot. Stir fry the red bean paste and sugar over medium heat.
Step6:In a few minutes, it will start to stick.
Step7:It's getting dry. You can taste it now. If it's not sweet enough, you can add sugar.
Step8:Stir fry the bean paste. This is the degree of dryness I want. It's very suitable for making zongzi. Stir fry the bean paste to be wet and soft according to the demand, and you can get out of the pot early.
Step9:Stir fry the bean paste. Make steamed buns, zongzi and snacks.
Cooking tips:I use the bean paste fried with sunflower oil. It's only because there is only this oil at home. Soybean oil, salad oil and blending oil are the same. I usually like it when it's light. Butter, peanut oil and lard have a strong taste. Those who like it will feel greasy if they don't like it. You can choose the oil according to your preference. There are skills in making delicious dishes.
