Cinnamon beans

1

Put red peas in the basin and wash them, soak the dirty water。

2

Add water, soak for about 12 hours。

3

The amount of water is higher than the amount of red soybeans in the high pressure pan。

4

Cover the pan, put the sound valve, turn the pot into a fire for about eight minutes. Ten minutes of silence after the fire has been shut off, the sound valve removed and the pan cap opened。

5

Fire again, fire in the fire, white sugar and fire。

6

When you're in half a state, turn the fire。

7

When the bean juice is thick, turn off the fire。

8

When the beans are cold, put them in cinnamon, and they'll be fine。

1. After the pressure cooker starts to vent, remember to turn down the heat to keep the valve hissing steadily. If the heat is too high, bean skins may splatter and clog the vent hole in the lid, which could be dangerous, and it can also cause the pot to scorch easily. 2. Once the pot is open, assess the situation. If the bean filling inside is already relatively dry, you can skip the stir-frying step and add sugar directly. 3. Add sugar to taste. If you are unsure, it is recommended to add a small amount first and then gradually add more. Even if sugar is added after it has cooled, it will not affect the texture as long as it is stirred well. I used a large tablespoon and added 9 spoonfuls, approximately a 1:10 sugar-to-bean ratio. 4. The amount of red beans in this recipe is quite large, making about 30 bean buns. You can adjust the quantity yourself according to how many you want to make.