Red bean paste turns out to be so simple, keep these 3 steps in mind, it will be fragrant, sweet and glutinous, a must-have for Chinese New Year cakes

Overview

The origin of red beans in the South comes from "Acacia" written by Wang Wei of the Tang Dynasty. Are the red beans mentioned in the poem the cereals we eat in modern times - red beans? There is no way to verify this. There are different opinions. It is said that some people think they are acacia seeds, some think they are sea red beans, and some say they are red bean trees. I will not explore these. Bean ingredients—mung beans, soybeans, red beans, etc. often appear on our tables. In addition to being delicious, they are also rich in nutrients and can be made in a variety of ways to meet the eating habits of different ages. Today’s theme is red beans. Red beans can not only clear away heart fire, replenish blood, remove dampness and detoxify, but also beautify and nourish the skin. They are rich in crude fiber. In addition, the surface is red, which means good luck and good luck. They are loved by us from the inside out. The red bean fillings on the market are sweet and greasy, and may have additives. Moreover, they do not have the original sweetness of red beans, and eating too much is not good for your health. Red bean paste is simple to make, with basically no technical content and low cost. A few handfuls can make a large plate. It is nutritious and delicious, with a smooth texture. It is also one of the essential fillings for making various pastries and snacks. As the Chinese New Year is approaching, if you like to eat red bean paste, you can make it together.

Tags

• home cooking
• homemade sauce
• fillings
• clear water
• edible oil
• red beans
• rock sugar

Ingredients

Steps

1. 1 First clean the red beans and soak them overnight. Sometimes I don’t soak the red beans first. I cook them in a rice cooker for an hour and a half. After boiling for 40 minutes, I add water and continue cooking for another 50 minutes. If you have a pressure cooker, you don’t need to soak them. If you don’t have one, it will be faster to soak them in advance.

   

2. 2 After soaking, put it in a pot and cook it until soft. Take it out and crush it with a spoon. If you like it more delicate, you can use a wall breaker. I like it more granular, so just mash it directly.

   

3. 3 Put some oil in the pot. Pay attention to the oil here. Add an appropriate amount of vegetable oil and lard, so that the red bean paste will be more fragrant. Add the mashed red beans and stir-fry over low heat. During the stir-frying process, add an appropriate amount of white sugar. If you don't like it too sweet, you can add less. You can also add rock sugar, brown sugar, and honey. It depends on what you like.

   

4. 4 Next, keep stirring and stir-frying without stopping until it forms a ball. Have you ever noticed that the color of the ones you make is not as dark as the ones sold outside? Maybe it is because it is naturally without pigments.

   

5. 5 Pack it into a bag and put it in the refrigerator for later use.

   

6. 6 Isn't it very simple? Just boil, mash, and stir-fry, and the sweet and glutinous red bean paste is ready.