Making of red bean paste stuffing

Making of red bean paste stuffing

Introduction:

Production steps:

Step 1: soak red beans in sufficient water for one day in advance (depending on the room temperature. The higher the temperature is, the shorter the soaking time will be. It's better to rub red beans with fingers, but don't wait for germination). Soak the red beans in a pressure cooker and add water to the red beans. It's about 1.5cm. Bring to a boil over high heat and turn to medium heat for about 10 minutes

Step 2: put the cooked red beans into the fruit machine and press them into mud

Step 3: the red bean puree after pressing has become very delicate

Step 4: prepare a clean gauze, let go of the water fire, boil and disinfect

Step 5: put the bean paste into the gauze carefully

Step 6: squeeze out extra water. (I did it for the first time, so I put about 3cm more water into the pressure cooker at that time, otherwise I think this step can be omitted for more nutrition, except for the girl who pays great attention to the taste, ha ha...)

Step 7: add oil to the bottom of the pot, pour in red bean paste, sugar and condensed milk, bring to a boil over high heat, then turn to low heat

Step 8: turn on the small fire and keep turning over

Step 9: until the bean paste thickens, it's finished. (I added brown sugar, so the color is relatively dark. If you like the bright color, you can add granulated sugar.)

Materials required:

Red beans: 200g

Brown sugar: 95g (can be increased according to personal taste)

Vegetable oil: 25g

Water: moderate

Condensed milk: 9g

Note: bean paste stuffing can not be used up at a time, can be wrapped with plastic wrap and frozen, but because there is no preservative added, so please eat as soon as possible!

Production difficulty: simple

Technology: stir fry

Production time: one day

Taste: sweet