The practice of bean stuffing is a complete book about the practice of bean stuffing.

1. Ingredients: red beans, mung beans, brown sugar and water.

Exercise:

Step 1: soak mung beans and adzuki beans for at least 2 hours in advance;

Step 2: After the beans are cooked, you don't need to use a blender to pour out the excess water;

Step 3: Add brown sugar and mash the beans with a big spoon.

2. Materials: 400g red beans, appropriate amount of clear water, rock sugar 120g, 20g edible oil.

Exercise:

The first step: prepare the required ingredients;

Step 2: put the cleaned red beans into the inner container of the electric pressure cooker, and then add clean water higher than 1 knuckle;

Step 3: put the liner back into the pressure cooker, turn it on, select the first gear of "bean gluten" and stew for 25 minutes;

Step 4: When the time is up and the pressure is completely released, open the pressure limiting valve. After heating in a non-stick pan, add about 20g of cooking oil.

Step 5: Pour out the cooked red beans, put them into the pot, cover the pot after stirring, and cook for 3 minutes on medium heat;

Step 6: After 3 minutes, open the lid, add120g of rock sugar, and stir-fry slowly until the rock sugar melts;

Step 7: after the crystal sugar melts, stir-fry it slowly with a small fire;

Step 8: Continue to stir fry on low heat for 2 minutes. When you see that the surface of the bean stuffing is a little dry, but still a little soft, you can turn off the heat at this time.

3. Materials: 500 grams of red beans, appropriate amount of water, 70 grams of sugar and 30 grams of corn oil.

Exercise:

Step 1: Clean red beans and soak them for 24 hours, changing water twice during this period;

Step 2: Pour the beans into a pressure cooker, add clean water without soaking the beans, and press the beans until they are cooked, or stew them in an ordinary pressure cooker for 20 minutes;

Step 3: heat in a non-stick pan and drain the oil;

Step 4: pour in the squeezed red beans;

Step 5: turn on a small fire and stir fry with a silicone knife;

Step 6: stir-fry until some water is released, add sugar, continue to stir-fry with low heat, and don't be lazy to avoid burning the pot;

Step 7: stir-fry until most of the water is released, slightly wet, turn off the fire, dry again after cooling, and store in a sealed refrigerator for four or five days.