1. Wash the adzuki beans twice in cold water.
2. Pour into the pot, add enough water, bring to a boil on high heat, then turn to medium heat and cook for 10 minutes.
3. Then take it out and run it in cold water twice to wash away the astringency and beany smell of the beans.
4. Add enough water to the pressure cooker, add the beans from the previous step, and SAIC will cook for 15 minutes before boiling. Drain the soft and rotten red beans as much as possible, leave the boiled beans in the water, don't throw them away, and add less brown sugar. This is the most nutritious stuff.
5. Pour the drained red adzuki beans and sugar into a wok, turn on high heat, and stir-fry with a frying spoon.
6. This is the state after the sugar has melted. Stir fry constantly to avoid sticking to the pan.
7. A stroke with a frying spoon can leave obvious marks, and that's enough.
8. Turn off the heat and let out to cool for later use.
9. Mix all the ingredients of the main ingredients to form a smooth dough.
10. Put it in a warm place and ferment to double its size.
11. After venting, recombine into a smooth dough.
12. Knead the mixed dough into long strips, place them into a dose, and round the dose.
13. Take a potion, squeeze it into round noodles (not too thin, the dough should have a certain thickness), put in the red bean paste, wrap tightly like a bun, close the mouth tightly, and face down.
14. Put it into the steamer with the cloth.
15. Without adding water or turning on the fire, cover the pot and ferment to double its size. Then add enough water to the pot, turn on high heat, and start steaming.
16. Steam for 16-18 minutes, turn off the heat and do not remove the lid. Wait 1-1.5 minutes before opening the lid to prevent the steamed buns from getting out of the pit.
17. All out of the pot. After cooling, you can put it in the refrigerator and take out a few whenever you want to eat. Just heat up the steamer!
18. Soft and sweet red bean paste, my son and I’s favorite.
Tips:The preparation of mung bean paste is roughly the same as that of red bean paste, except that when frying, a small amount of corn oil is added to the bottom of the pot, and the fried mung bean paste will be more sweet.
