Homemade red bean paste
Red bean paste has a wide range of uses. Generally speaking, there are two methods of making it: one is to break it with a blender, and the other is to remove the skin by filtering. But I don't have a blender, and it is said that the nutrition of red beans lies in the skin. So, when this method of red bean paste without peeling appeared, I was very excited to try it. Of course, the taste of this method is still slightly different from the one broken by the blender, but it is still very good for people who don't have tools at hand and don't like to buy finished products outside.
Recipe Recommendations
- sweetening
- fried
- several hours
- ordinary
Steps for Homemade red bean paste
1
Pick up the red beans
2
After washing, soak in water for three or four hours
3
Put it into the pan and pour in appropriate amount of water
4
Cook until the beans are soft and tender
5
Pour out the excess soup
6
Crush the red beans with a shovel
7
Pour into a clean iron pot and cook slowly over low heat
8
Add appropriate amount of white sugar according to personal taste, and add small amounts multiple times
9
Add a small piece of butter, about 20g
10
Slowly stir fry until 80% dry, add 1 spoonful of half-sugar osmanthus
11
Stir fry until there is obvious resistance. The bean paste will dry a little after it cools, so don't fry too dry, but you can control it yourself
12
Place in containers, cool and store in freezing for several monthsHomemade red bean paste Make Tips
Keep low heat throughout the process and stir fry constantly to prevent the bottom from being burnt