Red bean paste stuffing

1

Prepare raw materials.

2

Soak the red beans in cold water overnight in advance (you can put them in the refrigerator if it's hot now).

3

Put the soaked red beans into a pressure cooker, and pour water into a little more than the knuckles of the red beans.

4

Cover the pot and add the valve, cook the red beans on high heat, add air, turn to medium heat and high pressure for 30 minutes.

5

After cooking, almost the water is boiled out.

6

Prepare a basin of clean water.

7

Put the slip wire on the edge of the basin, put in the cooked red beans, hold the slip wire with your left hand and rub the rotten red beans with your right hand, and the bean paste will leak into the water.

8

The remaining bean skins after filtering.

9

A mixture of bean paste and water after rubbing all the red beans.

10

Take a piece of gauze,(two or three pieces of gauze can be used if conditions permit), and place a container for receiving water under it.

11

Pour the mixture of bean paste and water on top of the gauze in portions and filter out the water.

12

Lift up the gauze bag and squeeze out the water with your hands.

13

After filtering, there was almost no water left.

14

Use an enamel pan or stainless steel pan to pour a spoonful of vegetable oil. After the oil is heated, pour the bean paste and part of the brown sugar in and stir fry.

15

Keep turning on the minimum heat and stir fry (test your endurance). Add brown sugar powder into the bean paste three times and stir fry until the water in the bean paste has evaporated and is a little sticky. (You will feel a lot of resistance when stirring).

16

Cool the fried bean paste, place it in a sealed container and place it in the refrigerator for refrigeration.

1. Don't add too much water when cooking the bean paste, as long as the red beans have a knuckle.(I use my index finger) 2. When filtering the bean paste, you can use two or three gauze to keep the bean paste inside well. I only use one gauze, so the small amount of bean paste that flows out during filtering will be cooked porridge in the afternoon, haha. 3. It is best to use lard when frying bean paste, which will taste better. I don't have vegetable oil that can be used directly for lard.(Vegetable oil should be used without peculiar smell, and corn oil will do.) You can melt butter. 4. When frying the bean paste, turn on a low heat and stir constantly to avoid burning the pan. This is a patient job. You must persevere, haha, and don't turn on the high fire in a hurry. If the water cannot evaporate, the bean paste will burn the pan. 5. Don't use iron pans or aluminum pans when frying. The iron pans will turn the bean paste black and make the bean paste have an iron smell and smell bad. This is a lesson from experience, haha. I learned a lesson. I can use a stainless steel pot at home. I use an enamel pot. 6. Use as soon as possible because there is no preservatives. Refrigerate for up to two days. If you can't use so much at one time, you can put it in a fresh-keeping bag, freeze it, and defrost it at room temperature before eating.