Red Bean Sand
By VicentaLakin
I've always loved red bean sand, but now the supermarket is always too sweet. So it was decided to make it out of red bean sands, and it was done on the instructions of Mom. Very successful. This winter, bean pumpkin pies, soybean soup... you've got an oral
Recipe Recommendations
- red bean 500G
- vegetable oil 2 tablespoons
- white sugar appropriate amount
- sweetening
- other
- several hours
- simple
Steps for Red Bean Sand
1
1. prepare red beans of about 500 g, wash them and pour water into the soup pan, with water running completely past the red beans of about 2-3 cm above, heat them up to boiling and turn them down, and boil them for about 1.5 hours。
2
2. The red bean soup to be boiled is cold to about 40 degrees, and the upper soup is poured into the big bowl, while the remaining red bean slag filters out the red bean skin. The operation can be carried out with a spoon to squeeze the soybean slag from the sift and wash it with fresh water from the red beans that had been pouring out, so that the soybean sand will run down and the soybean skin will remain on the sift。
3
c. 30 minutes of filtration of red bean sand. The red bean skin that is filtered can keep some other food. ♪ Red bean oatmeal soup ♪
4
4. Red bean sand, which is well deposited, slowly pours down the upper layer of water, and can be seen in the lower layer of soy sand. The uncut pot begins to heat, pours all the sedimented soybean sand into the pot, with a small fire, flipping, so that the water will run away slowly, then add two spoons of vegetable oil to its satisfactory dry humidity, and a proper amount of white sugar, and continue to flip and fry until the oil is fully melted into soybean sand. The cans can be stored in a refrigerator after cooling。
5
5. Cooled cans can be stored in refrigerators for a long time。