Homemade Red Bean Paste

Homemade Red Bean Paste

1. Wash the red beans, put them in a basin of suitable size, add water, cover with plastic wrap, and put them in the refrigerator to soak for more than 12 hours.

2. Pour the red beans, even water and beans into the rice cooker, add water to just 0.5cm below the red beans, and boil them. Open the lid and add sugar (add or subtract according to personal taste), stir until the sugar is completely melted, let the red beans cool naturally until it is not hot, and use a food processor to make a bean paste.

3. Add salad oil to the wok (not necessary), pour the bean paste into a high heat and bring it to a low heat. Stir while boiling, let the water evaporate, and cook until the bean paste thickens and it becomes difficult to stir.

4. Let it cool slightly, put it in a microwave oven and a lunch box while it is hot, close the lid, and put it in the refrigerator after it is completely cool, and take it as you eat.

Tips:

1. When cooking red beans, try to control the amount of water as little as possible, so that less time will be used when harvesting them later.
2. The prepared red bean paste can be arbitrarily matched according to your preference. The beans are relatively easy to deteriorate. The prepared red bean paste should be eaten as soon as possible