Red bean paste has a lot of functions. It's used in Chinese dishes. The fried dried ones are used to make stuffing. They are all delicious if you don't stir fry them.
Step1:Soak red beans in water for more than 2 hours.
Step2:Pour out the water to soak the red beans. Put the red beans into the stew. Add water to the stew. Stew for 4 hours. Stew to the point of crushing.
Step3:The stewed red beans are added to the cooking machine in several times and mashed.
Step4:Pour all the mud into the non stick pot. Add in the sugar. Heat over medium heat. Stir constantly. Slowly dry the water. Thicken it. Add corn oil in several times. Stir each time until the corn oil is completely absorbed, and then add the next time.
Step5:Almost dry. Turn the heat down. Stir fry until it's dry.
Step6:It can be used after cooling. It can be divided into several parts if it can't be used up at a time. It should be packed with fresh-keeping film and put into quick-frozen storage.
Cooking tips:1. Because I don't have a wall breaking machine, so I choose to stew in a small fire. I can't get dry water. The cooking machine is easy to operate. It's too dry and the cooking opportunity won't work. If you have a wall breaking machine, you can use a pressure cooker to stew the red beans and then put them into the wall breaking machine to break them. Less water. It won't take so long to fry. 2. I'm used to make stuffing for pastry, so stir fry it slightly dry. If it's used to make stuffing for steamed buns, it can be properly wet. If cantonese moon cake is used, it's not recommended to make its own stuffing. Guangyue requires a high proportion of water and oil in the inner stuffing. If the proportion is not right, it will crack. There are skills in making delicious dishes.