How to make red bean paste
Overview
The method of making red bean paste is edited by Sister Xin for everyone to learn from. The group friends help each other and learn from each other with the theme of "Food Meet" every night at 9 o'clock. The recipes of the group open class are simultaneously launched in the Food World and the Food Meet tribe. If you encounter problems in your studies, you can ask the masters in the group for advice; if you are willing to share delicious food with your friends, you can use it to your heart's content; if you are troubled by finding no teachers, you can pay attention to the open food classes of seniors. The tribe is our big family, and the Q group is a good classroom for us to communicate and learn. We welcome everyone to actively participate, contribute, and inherit the spirit of mutual help and mutual learning! Welcome to join the Food Meet Q group: 526480513, total group: 555618180
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Ingredients
Steps
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Soak the red beans for 3 hours first, then pour them into the pressure cooker, add water and borneol that cover half the height of the red beans with fingertips, and press on high heat until you can smell the strong bean aroma. Continue to press for 10 minutes, turn off the heat, and leave the lid on for another 15 minutes. Remove the pot and drain the clean water and set aside.
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Place the red beans that have been drained of water into a cooking machine and grind them. The step-by-step picture is omitted and the picture of grinding mung beans is used.
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The steps for red bean paste and mung bean paste are the same. If you don’t have a kitchen machine, you can use another machine to mince the bean paste, or you can put it in a cloth bag and use a rolling pin to crush the beans through the bag. If you want it to be smoother, sift the bean paste through a sieve.
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Pour cooking oil into the hot pot and spread it evenly on the sides of the pot. Turn down the heat to low, pour in the mashed beans and stir-fry. Keep the fire low and stir-fry slowly. Don't rush to high heat to stir-fry, otherwise it will taste mushy and become unpalatable.
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Fry until it feels dry. Add the oil feet several times and stir-fry evenly. Be sure to add it a little at a time, so that it can be quickly fried and fragrant. The oil feet refers to the sludge left after the oil pressing in the oil pressing shop. You can also use the oil feet left after cooking and frying meat. The purpose of frying with oil feet is to add fragrance to the red bean paste. If you don't have it, use the usual cooking oil and stir-fry until the red bean paste is fragrant. Stir-fry until the red bean paste is smooth.
