The practice of red bean paste

Hello, I'm Kobayashi from Kobayashi Kitchen. One of our local Chinese New Year customs is that every household should steam big steamed buns stuffed with bean paste. Among them, red bean paste is also made by ourselves and tastes sweet. Today, I will share with you the practice of red bean paste. Whether you eat steamed bread directly or steam it, it is good to make snacks.

When I was a child, I always prepared a little red bean paste at home to steam steamed bread, make cakes and even eat it directly. Nowadays, the tradition of making our own food has gradually disappeared, but during the Chinese New Year, we will still buy some kinds of food with red bean paste, because it is already an unchangeable taste in our hearts; Although I have done less, I have not lost my skills.

I summed up two methods of making red bean paste in our local area, one is to cook it directly after breaking it, and the other is to fry it in oil after breaking it. The two methods have their own advantages, but personally think that red bean paste is the best fried, with delicate and soft entrance, which is much more fragrant than direct cooking. The key is that it has no additives, and it is safe, healthy and sweet. The following are specific methods to share with you.

Method for making 0 1 red bean paste

1. Of course, the raw material of red bean paste is red beans, but some friends will confuse it with "red beans". Red beans are small in shape and long in texture, which is difficult to cook thoroughly. Red beans are full and round, and their shape is larger than that of red beans. We washed 300 grams of red beans and soaked them in cold water all night, so it was easier to cook them thoroughly the next day.

2. Put the red beans full of water into the rice cooker, add about twice as much water and start cooking. If there is a pressure cooker at home, put it in the pressure cooker and cook it for about 20 minutes. Another way is to fry red beans in a hot pot for 5 minutes without soaking, and then put them in an ordinary pot to cook. You can also try.

3. Don't cook cooked red beans. Boiled red beans contain too much water. Take out the red beans and let them cool, then put them in a cooking machine, add a proper amount of soup and beat them into a paste. There is no requirement on how much soup to add, as long as the cooking machine works smoothly.

4. Pour the red beans into a clean non-stick pan, and pay attention to using the non-stick pan to prevent sticking to the bottom of the pan and pasting the pan; Then add about 150g white sugar and 120g corn oil or peanut oil and mix well.

5. Then turn on a small fire and start to stir fry slowly. Pay attention to the heat, keep a small fire to prevent the pot from burning; When stir-frying, turn it over with a wooden shovel (iron is easy to hurt the pot) until the water evaporates less and less and the bean paste becomes more and more sticky, so you can turn off the heat. At this time, the bean paste can be solidified and formed. After cooling, it can be stored in cold rice or frozen.