Detailed explanation of red bean paste
By BlaiseDicki
The bean paste I make myself is actually a little different from what I eat outside. I didn't think so at first, but later I compared the one I made with the one on the outside. The one on the outside seemed to be more moist and especially sweet. So when making it yourself, you can adjust the ratio of oil to sugar according to your preferences. This can be adjusted at will.
Recipe Recommendations
- red bean 80 grams
- white granulated sugar 50 grams
- salad oil 50 grams
- sweetening
- fried
- an hour
- ordinary
Steps for Detailed explanation of red bean paste
1
Buy red beans in the supermarket and take the right amount. I didn't have time to make bean paste buns or anything this time, so I only made a small amount and ate it directly. Just buy medium-sized red beans. Those that are too small will not be easy to soak. Big red beans will also be fine.
2
Wash the red beans and add cold water to soak them in advance the first day and prepare them.
3
Put the soft red beans into a pressure cooker, add water to cover the red beans. The water volume is two to three times that of the red beans. If the water is added less, it will be easy to dry.
4
After the pressure cooker is put into operation, cook over low heat. It will take about 20 minutes to boil the red beans until they are done. If you want to make honey red beans, don't use a pressure cooker. Use a pressure cooker to boil the beans. But it doesn't matter if you make bean paste.
5
Boil the red beans and let them cool.
6
Prepare salad oil and white sugar. You can use your own amount of oil and sugar. If you like something that tastes smoother, add more oil. You can also control the amount of sugar yourself. I don't like oily polysaccharides very much, but I prefer to put them in less. However, add more sugar, because red beans have a bean smell, so add more sugar to taste delicious.
7
Pour the cooled red beans into a blender and beat until paste.
8
I don't really like bean skins. They are rough and rough, and they will taste more delicate when they are beaten into a paste.
9
Wash the frying pan and heat dry.
10
Put salad oil into the pan.
11
After heating the oil to 50% heat, you can pour into the bean paste.
12
Pour all the bean paste into the pan, but it is still very thin.
13
Turn on medium heat, heat the bean paste, and add white sugar.
14
I poured a spatula of white sugar, which is about 50 grams.
15
Turn on medium heat and keep stirring the red bean paste with the spatula. Don't stop, and shovel the shovel from the bottom of the pot upwards to avoid sticky paste.
16
Stir while spatula, the temperature of the red bean paste gradually rises when heated, and the steam is relatively large.
17
Gradually, the water vapor evaporated a lot, and the paste began to bubble. At this time, you must be careful that the red bean paste will splash and be careful to burn it. You can turn down the heat and speed up the stirring.
18
The water vapor has become less, and the grains of the bean paste that have been fried with a spatula can be seen in the paste. At this time, the red bean paste is almost ready. There is no need to stir-fry it too dry. If it is too dry, the taste will not be very good.