Homemade Double Bean Paste
1.
Wash the red adzuki beans and Jiangdou first night and soak
2.
Pour into an electric pressure cooker, measure the amount of water with your index finger, and go up a little on the first knuckle
3.
Cover the lid and adjust the pressure cooker to the hard-to-cook, legume tendon level. Pressed beans
4.
Let it cool a bit, put it in a food processor and beat it into thin bean paste
5.
Pour into a stainless steel pot and add white sugar, fry with a wooden spatula (the amount of sugar can be added or subtracted according to personal preference), turn the pot to low heat and fry (this step should be careful that the bean paste will spill out and be careful of scalding)
6.
When the bean paste has a deep texture, add lard (or odorless salad oil) twice, (not too much, mainly for the purpose of enhancing fragrance, anti-sticking, and moisturizing), and continue to fry on low heat
7.
When the bean paste has great resistance and is very viscous, you can turn off the heat. After letting it cool, the dumplings can be stored in a fresh-keeping bag, and it is convenient to take them out.
8.
If you like the taste of the particles, you don't need to break it, just add sugar to the stainless steel pan and fry it, and then crush it with a spoon. The picture shows the grainy bean paste
9.
The exquisite double bean paste filling finished picture!
10.
Finished picture! !
11.
Finished picture! ! !
Tips:
1 If the amount of sugar is not well grasped, just fry and taste
2 The bean paste stuffing is cooled and the dough is frozen, which is convenient to use.
3 If you don’t like Jiangdou, you can use red adzuki beans in the same way.