Homemade Red Bean Paste

Homemade Red Bean Paste

1. Soak the red beans for 4 hours and put them in a pot to boil. The pressure cooker is more trouble-free. I can only cook it for a while without a pressure cooker. The red beans that have been soaked in water are easy to boil.

2. The red beans are boiled, and when the soup is thick, sift it to remove the red bean hulls. If there is a food processor, you can break the red bean hulls together. The red bean hulls are also nutritious. I forgot to take pictures in this step.

3. Put the filtered red bean paste and the water used to boil the red beans in a pot on medium heat. The thicker the red bean paste becomes at the end. The thick red bean paste is easy to spill out of the pot, so this is to be careful and be careful of being scalded. In the end, when it gets drier, change the heat to low heat and stir fry quickly, being careful to paste the bottom.

4. Add a little lard when the water is about to boil dry, continue to stir fry on a low heat, until the fry can be formed and the heat can be stopped. It's soft when hot, but it's dry when it cools down.

5. This is good for making bean paste buns.

Tips:

Be careful to be scalded by the spilled red bean paste when it is cooked to the back.