Homemade red bean paste

2024-06-28 06:55:21  Views 2 Comments 0

Ingredients

Red bean ( 500g )
Clear water ( appropriate amount )
Brown sugar ( 200g )
Corn oil ( 100g )

How to make homemade red bean paste

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    1. Wash the red adzuki beans and soak them one night in advance.

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    2. Pour the red beans into the pressure cooker together with the soaking water, add water to cover the red beans by one knuckle.Yes, choose beans and cook for 45 minutes.

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    3.Cook until the red beans bloom.

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    4.Pour the soup and beans into the food processor in batches and puree.

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    5. I used a food processor to beat it twice, and the red bean paste that came out was very delicate.It is especially beautiful under the sunlight.

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    6. Prepare 200g brown sugar and 100g corn oil.

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    7. Pour the beaten red bean paste into a flat-bottomed non-stick pan (a wok is also acceptable, just But I think a non-stick pan is better to use), pour in all the brown sugar, stir and heat over medium-low heat.

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    8. Fry until the water dries.Add the corn oil in three batches, frying each time.Add the next time after the oil is absorbed.

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    9. Fry until the red bean paste becomes increasingly dry and does not stick to the shovel.Don't fry it too much, it will dry out a bit after cooling.

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    10. One pound of red bean paste is about two pounds.When frying, stir it up and waste some of it.

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    11. Homemade red bean paste, the color is beautiful in the sun, the sweetness is just right, I like sweetness You can add the amount of brown sugar to about 250g.

Tips

It’s best to use brown sugar for fried red bean paste, which has a pure taste.It doesn’t matter if you use white sugar instead.Personally, I don’t like the sour taste when made with white sugar.
When frying, you can use medium or low heat.The process is relatively long and requires patience.Stir constantly while frying to avoid sticking to the pan.
When the red beans are beaten in a food processor, you can beat them twice to get a more delicate red bean paste.
If you don’t have a food processor at home, you can pour it into the strainer and use the back of a spoon to filter out the fine bean paste.You don’t need the red bean shells.
I don’t put much water in cooking red beans.After they are soft, there is not much water in the pot.They are also dry after being pureed, so when frying, the moisture will disappear in about 30 minutes.Add more oil.Just fry for another ten minutes or so.The specific time depends on the amount of water in the red bean paste.
You can make more at a time and let it cool, then divide it into several portions and put them in zip-keeping bags and freeze them in the refrigerator.You can just take them out and defrost them when needed.

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