Chinese Food
Homemade red bean paste
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After red beans are made into red bean paste, the taste is soft, waxy and thick, sweet and not greasy. It is particularly popular. The milk rosin muffin I shared before, just change the filling into red bean paste, and it will become Doraemon's super love Gong burning. Every little baby's childhood memories must be inseparable from red bean sand. So, today I'm going to open the self-made model bird ～～～ the red bean paste shared today is a sugar reducing formula. It's sweet but not greasy. It's healthier. It's especially suitable for making taro balls, doughnut bags, doughnut cakes, red bean cakes, or directly spreading bread and making drinks. Summer is coming soon. We always have some red bean paste at home. It's not so good.
Cooking ingredients
Cooking Steps
Step1:Soak red beans for more than 4 hours. It's better to start soaking one night in advance. Let the red bean fully absorb water and swell.
Step2:Drain the red beans and pour them into the pot. Add about 600g of water.
Step3:Turn to medium heat and cook for about 40 minutes until the red beans are done.
Step4:Put the cooked red beans together with the soup into a blender, and mix them into a fine red bean paste.
Step5:Pour in a non stick pot. Add 40g of sugar.
Step6:It's on fire. Stir fry constantly. Be sure to stir fry constantly to prevent sticking.
Step7:Stir fry until the water in the red bean paste is dried. It's OK to form a ball.
Step8:Put it into a sterilized container. Refrigerate it tightly. Eat it in a week.
Cooking tips:There are skills in making delicious dishes.
