♪ Sweet Red Bean Sand ♪
By VicentaLakin
The red beans were born in South, and spring came with a few. I've always loved red beans. You like red bean milk and yogurt and a spoonful of honey bean. In the middle of the autumn, without an oven, I wanted to make ice-covered mooncakes. The red bean sand out there tastes very uneasy, thinking of making some healthy red bean sand at home, and then making bean bean sacks and croaks. With reference to a wide range of practices, red bean sands have also been made suitable for their own taste. A sip of red bean sand, all in love。
- sweetening
- fried
- several hours
- ordinary
Steps for ♪ Sweet Red Bean Sand ♪
1
Wash the red beans and immerse them in water for 12 hours
2
Put the immersed red beans into the electric pressure table and add the water of the beans. Plot the beans and insert an index finger into the table where the beans are exposed so that the water does not pass the finger section。
3
Cover the pan and press the bean/hoove button
4
prepare 200 g red sugar
5
Put the red sugar in the machine and grind it
6
The red sugar after grinding
7
Let's bring out the cooked red beans
8
Get the red beans out of the filter and put them in the filter. Medium
9
With shovels, the red bean sand will be filtered out of the filter. Out
10
Red bean sand after sifting
11
Take 3 casseroles, get wet with water, fold them together and put soy sauce in. Inside the cage
12
Squeeze the cage and squeeze the water out of the soy sauce
13
Put the red bean sand out of the water in the container
14
add 10 g butter to the pan and melt the fire
15
Put red bean sand in the pan and mix it with wood shovels to fully integrate butter and bean sand
16
Add a third of the red sugar and continue to fry until the red sugar and bean sand are fully integrated
17
add another 10 g butter and continue to fry. the remaining red sugar will be added twice
18
When all the red sugar is added, the soybeans will get darker, and at this point, there's still more moisture, and they're still mixing up
19
If it's too hot, it'll turn off the fire
20
The soybeans are out cold, and the sweet red soy is done♪ Sweet Red Bean Sand ♪ Make Tips
1. Soak the red beans beforehand to reduce cooking time.
2. Brown sugar contains more impurities and is prone to clumping. I crush it beforehand with a food processor to facilitate melting and minimize the impact of clumps on the texture of the red bean paste.
3. If a fine texture is desired, the red beans must be sieved. If this is not required, this step can be skipped.
4. Using three layers of cheesecloth is to minimize the loss of red bean paste; I used three layers, and the liquid squeezed out contained almost no paste.
5. When stir-frying the red bean paste, you can use corn oil, lard, etc., but I prefer butter as it gives the paste a milky aroma.
6. Do not stir-fry the moisture out completely before serving, as the paste still has residual heat and will continue to evaporate after being taken out, which will affect the texture.
7. During the stir-frying process, use low heat and stir constantly; otherwise, the pan will scorch.
8. If you cannot finish the red bean paste at once, you can freeze it and take it out when needed.
9. Do not throw away the leftover liquid and red bean skins; adding some honey to them, or adding them when cooking porridge is excellent, and eating them with yogurt is also very good.