Chinese Food
Homemade delicious red bean paste
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There are too many uses of red bean paste. Bean paste bag, bread, zongzi, etc. all the things you buy are added with preservatives. You can make them safe and rest assured. Make them more at one time. They can be used at any time when frozen.
Cooking ingredients
Cooking Steps
Step1:Wash the red beans and soak in water for about 10 hours. Put in the electric rice cooker and add about an inch of water that is not too high for the beans. Cook twice in the cooking procedure. Cook for about two hours. Observe the change of water volume during the period. If it is too dry, add a little boiling water.
Step2:When the beans are cooked and crushed with a spoon, put them into the blender and break them into coarse powder (if you like the delicate ones, you can beat them longer
Step3:Put the beaten bean paste into the wok and stir slowly in the smallest pearl fire. Stir until the soup thickens, add sugar and butter and continue to stir. In the process, always stir frequently and do not paste the wok.
Step4:Stir fry until the red bean paste is dry and thin. Turn off the fire and put it into a container. Cool it, seal it and put it into the refrigerator for freezing. Use it at any time.
Cooking tips:The traditional red bean paste mostly uses lard. My family likes butter. In addition, I think the nutrition of brown sugar is better and the color is better. This sugar just isn't too sweet. If you like sweet, you can increase the sugar. You can add it at any time when you fry it. When you stir fry, you must use the smallest bead fire. Do not paste the pot when you stir frequently. There are skills in making delicious dishes.
