Red beans, like red dates, are of course a good source for replenishing blood. The bean paste made at home is clean and hygienic.
Most families choose to add rock sugar or sugar. Today, I learned a trick from Xing 'er and added condensed milk instead of sugar and added milk flavor. It tastes great.
In addition to eating the bean paste directly, it can also be made into bean buns and bread stuffing.
red bean paste
By JohanKoelpin
Recipe Recommendations
- adzuki bean a cup
- qingshui 3 cups
- condensed milk 100 grams
- milk fragrance
- cook
- ten minutes
- simple
Steps for red bean paste
1
Filter the soaked red beans and add clear water. (Soak the red beans in water one night in advance, so that they are easier to cook and will take a long time without soaking)
2
After boiling over medium heat, turn to low heat and simmer slowly. (Don't burn the pan)
3
Boil the red beans until soft and basically dry.
4
Add condensed milk (milk)(I personally think the one in the can is thicker, which is better) and do not turn off the heat.
5
Use a wooden shovel to stir evenly.
6
Stir until the water is evaporated to dryness to get the red bean paste.
7
You can eat it directly or make stuffing.red bean paste Make Tips
Red beans are rich in vitamins B1 and B2, protein, and various minerals. They have benefits such as enriching the blood, promoting diuresis, reducing swelling, and enhancing heart health. Additionally, their fiber helps eliminate waste like salt and fat from the body, making it highly effective for slimming the legs. While red beans can help enrich the blood, note that there are many causes of anemia; if it is caused by a vitamin B12 deficiency, consuming red beans will be of limited help.