Chinese Food
Homemade red bean paste
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Red bean paste is one of the indispensable fillings in Chinese and Western pastries. Take out products always feel too sweet and greasy. The old people and children at home still like the red bean paste they make. It's fresh and natural. I remember when I was a child, my mother's red bean paste didn't need to be broken. I used a spoon back to grind it hard in a big iron pot. So I brought some skin particles to taste. It can't be changed up to now. As for the ones who like more delicate taste, just break some of them.
Cooking ingredients
Cooking Steps
Step1:Prepare materials.
Step2:Wash and soak in water for one night.
Step3:Put it into the electric pressure cooker. Add water that has not been over the surface of red bean.
Step4:After half an hour's stewing, the surplus water is basically consumed by the beans.
Step5:Start the pot and pour in the oil. Put in the beans. Stir fry while pressing with the back of the spoon. Finally, put in the sugar.
Step6:Stir fry constantly on a small fire. The water evaporates gradually. Be patient.
Step7:Stir fry to the desired humidity.
Step8:Well done.
Step9:It can be divided into small groups, frozen, ready to use, and eaten as soon as possible.
Step10:Fresh food. Natural and sweet.
Cooking tips:1. Sweetness can be added by yourself. 2. Like delicate can be cooked beans with the cooking machine after breaking fry. There are skills in making delicious dishes.
