Homemade Kidney Bean Filling

Name: Homemade Kidney Bean Filling
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Kidney Beans (White); 220g White sugar; 100g Peanut oil; 35g Cooked glutinous rice flour

by Sheep kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

After making the syrup, he breathed a sigh of relief. It felt like the task was half done. Hahaha, psychological effect~~
This kind of big white kidney beans can't be bought in the small supermarket near home. I specially went to the big supermarket far away from home to buy it. It costs more than 9 yuan a catty.
Be sure to soak in water one night in advance, the skin of the kidney bean is so hard, soak it until the folds of the epidermis disappear and become full before peeling. It's still tiring to finish these skins alone.
I kept turning while frying, and my tired arm was sore. After it finally dries out, it is easy to get muddy. Be sure to turn it over low heat, turn it frequently, and turn it to the end!
The fried stuffing should be dry and hard. Too much water is not enough. You can add some cooked flour as appropriate to adjust the dry humidity.
Actually, my fry is still a bit wet, and I have to fry again in two days.
I think the amount of sugar is okay, it's quite sweet, and the baked mooncakes are also good, you can add some cranberry sauce or pork floss to it, and it will become a different flavor of filling.

Ingredients

Homemade Kidney Bean Filling

1. Prepare a pound of white kidney beans

2. Wash well, add enough water and soak overnight. Soak until the wrinkles of the epidermis disappear and become full before peeling

3. After all the skins are peeled, put it in an electric pressure cooker, add water, and do not pass the beans.

4. Select the "beans / tendons" function and start working

5. Fry the flour or glutinous rice flour until it is slightly yellow and fragrant. Let cool for later

6. After deflating, open the lid, the beans are already cooked badly

7. Pour into the wok, add white sugar

8. Boil on low heat, stirring constantly. Add peanut oil in portions

9. Slowly the red bean paste begins to thicken

10. Be sure to keep stirring and stir fry

11. Be sure to turn to the bottom when you stir, otherwise it will be easy to muddy the bottom

12. When the kidney bean filling becomes hard and dry, add cooked flour (cooked glutinous rice flour will also work)

13. Just stir evenly

Tips:
Be sure to soak in water one night in advance, the skin of the kidney bean is so hard, soak it until the folds of the epidermis disappear and become full before peeling.
Be sure to keep stirring and stir fry. Be sure to turn it to the end when you stir it, otherwise it's easy to get muddy.