The practice of red bean paste

Ingredients: adzuki bean 300g, corn oil 30g, brown sugar 60g, fine sugar 50g, glutinous rice flour10g (cooked), and proper amount of water.

1. Red beans are soaked in clear water overnight to make them swell.

2. Wash the soaked red beans, put them in a pressure cooker, add water not exceeding red beans 1cm (but red beans do not exceed 1cm, and I add too much water, which makes me feel too wet to cook), and then cook SAIC for 15 minutes.

3, cooked red beans (overcooked, red beans are a little cooked).

4. Put the cooked red beans into a clean basin, press the red beans into red bean paste with a spoon, and crush them as much as possible, so that the taste will be more delicate (if there is a blender, it can be directly stirred into mud with a blender).

5. Prepare other needed auxiliary materials: fine sugar, brown sugar, cooked glutinous rice flour and corn oil.

6. Wash and dry the bottom pot, pour in appropriate amount of corn oil and heat it until it is warm.

7. Pour in the red bean paste and stir with a rubber scraper to prevent the bottom from pasting.

8. In the process of boiling red bean paste, add fine sugar to taste, and then continue to stir until the water slowly dries.

9, slow stew, be sure to keep stirring halfway.

10. When you are ready to cook, sprinkle a proper amount of cooked glutinous rice flour and continue to stir evenly.