Jujube and Red Bean Stuffing

Name: Jujube and Red Bean Stuffing
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 400g red beans; 250g brown sugar; 40ml Corn oil; 1000ml Shimizu; 100g Dried dates

by Love braised pork

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

My family loves noodles, especially the bean buns. The sweet bean paste is very delicious, but the bean paste I bought is too sweet. I am afraid that the merchants now put preservatives or something, so I always do it. I make bean jam by myself. It is called bean jam because I didn’t remove the skin of the bean. I think it’s more nutritious with the skin and more crude fiber. Also, I use brown sugar to make bean jam by myself. It is more nutritious, and I also added jujube in it, which tastes better. The sweetness of jujube in the prepared bean paste is very delicious.

Ingredients

400g Red Beans
250g Brown Sugar
40ml Corn Oil
1000ml Shimizu
100g Dried Dates

Jujube and Red Bean Stuffing

1. Adzuki beans pick out impurities

2. Put in twice the amount of water

3. Use an electric pressure cooker to cook, I use the optional pressure hold for 30 minutes, when the time is up, wait for the steam to run out and open the lid

4. Add pitted jujube

5. Cover and cook for 5 minutes

6. When the steam is finished, fish out the cooked beans and jujube and stir again with the meat grinder function of the cook machine. Use the smallest part in front of the knife head.

7. Add appropriate amount of corn oil to the wok

8. After the heat is heated, add the stirred bean paste paste and stir fry

9. Be sure to keep turning during the stir-frying process, otherwise it will be easy to stick to the pan

10. When the moisture in the bean paste is very dry, add brown sugar

11. Stir-fry the brown sugar and turn off the heat

12. Put it in a well-sealed lunch box and wait for it to cool. Close the lid and put it in the refrigerator.

Tips:
I'm afraid that adding brown sugar when frying will make it easy to paste, so I wait until the moisture in the bean paste is almost dry and then add it. The bean paste must be kept in the refrigerator when it cools, otherwise it will easily deteriorate.