On the first day of my date with my husband, he handed me a wheel cake filled with red bean paste. The car traveled through the brightly lit streets. I lowered my head and shyly ate the wheel cake in my hand. Later, I learned that he liked eating red beans. Our living habits are also surprisingly similar. I am famous for loving red beans. When I was madly eating double skin milk in college, I often told my boss, would you give me a bowl of red beans? My best friends always put the red beans in my mouth. Simple happiness.
Isn't the golden little pumpkin paired with the sweet red bean paste exquisite? The little daughter-in-law put on a battle robe (apron) and began to struggle ~~~ BIUbibiu ~~~
Red bean pumpkin cup
- sweetening
- steamed
- an hour
- simple
Steps for Red bean pumpkin cup
1
Soak red beans all night. (I forgot to take photos at that time and temporarily borrowed other people's pictures. It was a sin)
2
Add appropriate amount of water in the saucepan and spread over the red beans. Bring to a boil over high heat for 20 minutes, and then cook over low heat for half an hour until the red beans are soft. Drain and place in a bowl. Set aside.
3
Wash the pumpkin and remove the flesh. Dig carefully with a spoon so as not to hurt your hands.
4
Pour the cooked red bean paste into the small pumpkin, put the rock sugar in the middle of the red bean paste, and cover.
5
Add appropriate amount of water to the steamer, cook until it is hot, and then put into the pumpkin cup and cook for half an hour.
6
Insert chopsticks into the edges of the pumpkin to see if it is cooked well. (Wuwu, a hole is made to affect the appearance)
7
Turn off the heat and simmer for 10 minutes before you can serve the pan.Red bean pumpkin cup Make Tips
1. Red beans must be soaked, otherwise it will be difficult to boil them well. 2. Pumpkins are actually easy to cook, so pay attention to not taking too long.