Homemade red bean paste
Overview
Red beans are the most commonly used raw material in various fillings and are widely used. But most of the time, the fillings are purchased. In fact, making them yourself tastes better and is healthier. There are two commonly used methods for making red bean filling. One is red bean paste. The stewed red beans are pureed in a food processor. Sugar and cooking oil are added during frying. The taste is delicate and oily, and it is often used in making pastries. The other is red bean filling with granules. The stewed red beans are directly fried with sugar. No oil is added during frying. The red bean itself tastes sweet and has a more fragrant taste. This kind of red bean filling is often used in making home-cooked pasta. Today's red bean filling is more suitable for home-cooked pasta. It is the grainy one that I like. It is less oily and healthier.
Tags
Ingredients
Steps
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Wash the red adzuki beans and soak them in water for more than four hours (if the weather is hot now, you can put them in the refrigerator).
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The soaked red ones have swelled up a lot
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Put the soaked red beans into the electric pressure cooker and pour in water to cover the red beans by a knuckle.
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Cover the lid of the pressure cooker, select the beans and tendon button, and select stewing as the cooking method. The default is 50 minutes.
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After the program ends, open the lid of the pressure cooker and the red adzuki beans are already very soft. And there’s not too much moisture.
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Place the cooked red adzuki beans directly into the wok.
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Stir-fry until some water vapor is released and then add sugar
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Stir-fry over low heat until the sugar dissolves and the bean paste can stand.
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The prepared red bean filling can be rolled into balls or pressed into various shapes using molds. It can be eaten directly or used to make pasta, bean paste buns or pastries. You can make more at one time, seal it in a bag and freeze it in the refrigerator. It is very convenient to take it out when using.
