Basic Bean Sand
By VicentaLakin
To say that I am a soy-salary, like any kind of soy-salary soy sauce, which spreads in my mouth a little bit, and sooths into my heart as if I was on the beach with a cuddle of sand, and let it flow a little bit through my fingers, soft and happy. The food is truly wonderful, and it gives us a different kind of experience with its flair, or excitement, or comfort, or tenderness, or coarseness, or romanticism, or sharpness ... The latest “Standing Up the Numerical Favorite” campaign has once again boiled my food passions, trying to make many different kinds of foods, and she wants to go out after eating. It's only time to take a shot of her sleeping space, while she's cooking for us, and send it up and share it with everyone. I feel a little busy, but I'm happy! It's been a month since I found out that I'm lazy, and I've been planning to do it, thinking it's a lot of trouble, and it's been a long time, and today I've decided to fix it. I can't wait to eat a few spoons of soy sauce
Recipe Recommendations
- white kidney bean 400 grams
- odorless vegetable oil 约80ml
- white sugar 60 grams
- sweetening
- skills
- an hour
- senior
Steps for Basic Bean Sand
1
White beans were immersed early one night。
2
Good beans to skin, skin not。
3
The white beans wash the skin and go into the pot, and water is just a little higher than the beans。
4
Boil, add sugar。
5
Turn the fire, slowly boil it, boil it until the soybeans rot and the water is almost dry。
6
Put a spoon on the back of a not-so-fragile bean and put it in the mud。
7
Join the vegetable oil, fire the fire, and fire the fire。
8
As it turns, soybeans start to fall, and the mix gets harder and harder。
9
Until the bean sand is fully cuddled, see if it's dry, and the pot is basically made clean and the basic bean sand is ready。Basic Bean Sand Make Tips
1. White kidney beans are particularly absorbent. It is best to use a relatively large basin when soaking. Add more water and soak it for a long time. It will be easier to cook.
2. The amount of sugar and oil added can be adjusted according to individual circumstances.
3. When frying the bean paste, the heat should not be too high, and stir frequently, otherwise it will burn the pan.
4. The more difficult it becomes to stir it at the end, so you can take a break before continuing.
5. The bean paste must be stir-fried relatively dry, which is conducive to preservation, and it is not easy to burst when making mooncakes and the like.
6. You can add your favorite ingredients to the basic bean paste to become the special bean paste you like.
7. Allow the prepared bean paste to cool, put it into a crisper box and store it in the refrigerator, and eat it as soon as possible.
2. The amount of sugar and oil added can be adjusted according to individual circumstances.
3. When frying the bean paste, the heat should not be too high, and stir frequently, otherwise it will burn the pan.
4. The more difficult it becomes to stir it at the end, so you can take a break before continuing.
5. The bean paste must be stir-fried relatively dry, which is conducive to preservation, and it is not easy to burst when making mooncakes and the like.
6. You can add your favorite ingredients to the basic bean paste to become the special bean paste you like.
7. Allow the prepared bean paste to cool, put it into a crisper box and store it in the refrigerator, and eat it as soon as possible.