Homemade-----no Additives------red Bean Paste
1.
After washing the dried red beans, soak in water overnight
2.
Put the soaked red beans into an electric pressure cooker, add water that has not been used for the red beans, and simmer for 30 minutes, until the red beans are soft and rotten
3.
After the stewed red beans are cooled slightly, after they are not hot, put them into a food processor and stir into a puree
4.
Heat up the wok, add corn oil, red bean paste, and stir fry
5.
Mix red beans and oil until absorbed, add appropriate amount of sugar and continue to stir fry
6.
Heat over medium heat and stir fry until the red bean paste boils. Turn to medium and low heat and stir fry
7.
In the process of frying, add the appropriate amount of corn oil in three times, and stir fry each time until the red bean paste is completely absorbed by the corn oil, and then add the next time.
8.
During the stir-frying process, the red bean paste will gradually thicken as the moisture continues to evaporate
9.
Stir fry to a dry and hard state as shown in the picture, then turn off the heat
10.
Ready to use after the filling has cooled
11.
Finished picture
12.
Finished picture
13.
Finished picture