Chinese Food
Homemade red bean paste
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Boil a pot of lingering. Who can solve your lovesickness? I think. Red bean sand is supposed to circle again and again. It's smooth and dense when the fire is slow. Long red beans dispel dampness. Round red beans replenish blood. But only from the taste. Prefer long ones. -
Cooking ingredients
Cooking Steps
Step1:Wash the red beans. Refrigerate for 1 hou
Step2:Add enough water to the casserole at a time. Bring to a boil over high heat. Put in the frozen red beans. Turn to low heat and boil for 30 minutes
Step3:Put in the lollipop after cooking. Leave a bowl of red bean balls to eat first. Pour the rest of the red bean soup into the cooking machine and beat into thin red bean paste
Step4:Pour the red bean paste into a small pot. Simmer for 30 minutes on a low heat. Keep stirring. Scrape the red bean paste off the wall of the pot
Step5:Put the cooked red bean paste into a sealed jar. Refrigerate it. Use it up in 7 days
Step6:This time, the density of red bean paste is suitable for Causeway firin
Step7:If you can't use it up, you can use two spoons to dig small balls. After one night's freezing, put them into a special freezing box for storage. Take them as needed. You can also eat them directly as red bean sticks
Step8:Have you learned how to make red bean paste?
Cooking tips:When boiling the red bean paste, you must keep stirring to prevent the bottom from sticking to the zoom and affecting the taste. At the same time, you need to scrape off the red bean paste which is stuck on the wall of the pot. Red bean paste is easy to splash when boiled. It will hurt when splashed. So keep stirring. I cook it in different concentrations according to the demand. I cook it in gongs, so it's not very thick. There are skills in making delicious dishes.
