Don't Worry If You Have It-basic White Bean Paste

Name: Don't Worry If You Have It-basic White Bean Paste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g White Beans; About 80ml Odorless vegetable oil; 60g Sugar

by Tiramisu

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

To say that I am really a bean paste controller, I like any kind of bean paste, that kind of delicate and rusty taste, it spreads out in the mouth little by little, and it is comfortable to my heart...

It's like holding a handful of fine sand on the beach, allowing it to leak from your fingers a little bit, gentle and happy.

Food is really wonderful, it uses its various flavors to bring us a completely different experience, or stimulation, or ease, or gentle, or rough, or romantic, or sharp...

The recent activity of "Best of Boiling Nutrition and Good Taste" has once again boiled my enthusiasm for food. I want to cook many different foods. But my baby doesn't agree. She wants to go out after dinner.
I can only take the time off, take a pat during her sleep, while cooking for us, and then post it to share with everyone.
Although I feel a bit busy, but I'm quite happy!

I found myself really lazy sometimes. I bought this white bean paste for almost a month. I have been planning to make it. I think it’s more troublesome, so I delayed and delayed. I decided today and finally solved it. Lost.
I couldn't wait to eat a few spoonfuls of the prepared bean paste, sweet and satisfying! "

Ingredients

Don't Worry If You Have It-basic White Bean Paste

1. Soak the white kidney beans overnight.

Don't Worry If You Have It-basic White Bean Paste recipe

2. Peel the soaked kidney beans, not the skin.

3. Wash the peeled white kidney beans and put them in the pot. Add water, which is slightly higher than the kidney beans.

4. Bring to a boil and add sugar.

5. Turn to low heat and cook slowly, until the kidney beans are glutinous and the water is almost absorbed.

6. Press the beans that are not very crushed into a fine puree on the back of the spoon.

7. Add vegetable oil, turn on a low heat, and stir constantly.

8. With the stir-frying, the red bean paste began to decrease, and it became more and more laborious to stir.

9. Until the bean paste is completely hugged into a ball, it seems that it is relatively dry quickly, and the pot is basically fried, and the basic white bean paste is ready.

Tips:
1. White kidney beans are extremely absorbent. It is best to use a larger pot when soaking. Add more water and soak it for a longer time to make it easier to cook.

2. The amount of sugar and oil added can be adjusted according to personal circumstances.

3. When frying the bean paste, the heat should not be too high, and it should be stirred frequently, otherwise the pot will be mixed.

4. The more difficult it is to stir up at the end, you can rest for a while before continuing.

5. The bean paste must be fried dry, which is conducive to preservation, and it is not easy to burst when making moon cakes and other baking.

6. You can add your favorite ingredients to the basic bean paste to become the special bean paste you like.

7. After the prepared bean paste is allowed to cool, put it in the fresh-keeping box and store it in the refrigerator, and eat it as soon as possible.