Homemade Red Bean Paste
1.
Two measuring cups of red beans, pick out the bad beans, wash them, soak them overnight.
2.
The next day, put the beans that have risen into the pressure cooker, and add water that has been soaked in the beans.
3.
Bring to a boil on high heat, turn off the heat 10 minutes after the pressure valve is put on the air, and let the air out naturally.
4.
Control the water used to cook the beans, leaving only the beans.
5.
Prepare a pot without water and oil, put the beans in, add 20 grams of brown sugar and a small piece of rock sugar.
6.
Turn on a small fire and continue to stir fry to evaporate the water. During the frying process, the rock sugar will slowly melt, so don't worry about it being such a large particle now.
7.
While frying, use a spatula to press and cut the beans, or use a rolling pin to pound them to make the soft and rotten beans into red bean paste.
8.
Stir-fried bean paste can be out of the pot. I like the grainy ones, but they are less mashed. The baked bean paste can be stored in the shape you need, or packed in a bag, and chilled in the refrigerator.
Tips:
1. The amount of sugar can be added according to your preference, and you can taste it when frying.
2. Be sure to stir fry over a small fire.
3. It is also good to use a blender to directly beat them for fineness. What kind of taste it makes is up to your liking.
4. If the beans are not soaked in advance, the cooking time should be longer.
