Homemade red bean paste

Homemade red bean paste

Introduction:

"The red bean paste made by ourselves has no additives. It tastes pure and safe to eat."

Production steps:

Step 1: soak red beans for 4 hours, put them in the pot and boil them. It's easier to have a pressure cooker. I have no pressure cooker, so I can only cook them for a little longer. The soaked red beans are easy to boil.

Step 2: Boil the red beans until the soup is thick, sift and remove the red bean skin. If you have a cooking machine, you can break the red bean skin together and eat it. The red bean skin is also nutritious. I forgot to take photos in this step.

Step 3: put the filtered red bean puree and the boiling water into the pot and boil it over medium heat. The thicker the red bean puree is, the thicker the red bean puree is. It's easy to splash out of the pot, so it's important to pay attention to be careful of being scalded. When the red bean puree is getting dry, turn down the heat and stir fry it quickly. Be careful to paste the bottom.

Step 4: when the water is about to dry, add a little lard and continue to stir fry over low heat until it can be formed. It's soft when it's hot. It's dry when it's cool.

Step 5: This is a good time to make bean paste bag.

Materials required:

Red beans: 500

Sugar: right amount

Note: when boiling to the back, be careful to be scalded by the splashed bean paste.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet