Chinese Food
Red bean curd
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It's the Lantern Festival again. I always feel that the new year's process is finished only after eating Tangyuan and passing this day. It's like... It's like a kind of obsessive-compulsive disorder. Sweet obsessive-compulsive disorder... Take this bite. Good luck in the new year. -
Cooking ingredients
Cooking Steps
Step1:Soak the red bean overnight. Don't pour out the water.
Step2:Orange peel is soft.
Step3:Remove the white tissue from the orange peel. Keep the thin orange peel. Shred for later use.
Step4:Soak the red beans, Chenpi, Bingtang and 1700ml water. Boil over high heat. Simmer for 23 and a half hours under low heat. (the length of time depends on your taste. 2 hours is red bean paste with soft glutinous beans. The beans will disappear completely in 3 and a half hours.) to save time, just add 500ml of water, put it in a pressure cooker and cook for 60 minutes, take it out, and then collect the juice in a small heat for 10 minutes.
Step5:Cut pumpkin and purple potato, steam them and mash them.
Step6:Add glutinous rice flour and a small amount of warm water. The pumpkin itself has high water content, so you don't need to add warm water. Knead to make two kinds of dough.
Step7:Rub the long strip. Cut it into 23 cm cubes.
Step8:Gently knead into small colored balls. You can freeze those that can't finish eating.
Step9:Boil the water for 1 minute. Remove.
Step10:Sprinkle it on the cooked bean paste and decorate it with osmanthus.
Cooking tips:1. This recipe is for two bowls of red bean paste. Please increase or decrease the amount of ingredients as required. 2. This recipe. There are nearly 100 pieces of bicolor millet. About 1520 pieces of red bean paste are suitable. Please increase or decrease the amount of ingredients as needed. 3. Take water for example. 5g = 5ml = 1tsp = 1tsp. There are skills in making delicious dishes.
