sweetening Recipe
WhitneyWalsh
When banquets at home, it is often necessary to make a dessert, so that the banquet can be grilled, steamed, braised, fried, stir-fried, cooked, fried, sweet and salty, meat and vegetables, and the main and auxiliary ingredients can be combined to achieve a more perfect state. Desserts making can be simple or complex. Today, I will make the simplest dessert,"Crispy Red Bean Sauce". <br />To make this dessert, use the bagged "red bean paste" purchased in the supermarket. The red bean paste purchased is generally relatively thin. After buying it back, if you want to make fillings, etc., you must re-fry it according to your own needs. The method is: when frying each catty of red bean paste, put no less than 80 grams of lard, peanut oil or salad oil in the pan, and slowly cook it over low heat. You can control the thinness and thickness by yourself, so that the stir-fried red bean paste will It will be very red and bright, and if it needs to be dry and thick, it will consume 80% of the water. For example, when making fried cakes or bean paste buns, you must stir-fry them before they can be used well, otherwise it will easily be exposed when you fry them too thinly. <br />To make the "crispy red bean paste", put the slightly dried fried bean paste into a plate, pat it with a scraper, and cool it down. After cooling, rub it into balls or cut it into strips. If you are not sure about the first time making, add a little glutinous rice flour to the bean paste when frying, so that the filling will not be exposed when frying. The specific practices are as follows;
