Jujube Red Bean Paste
1.
Prepare the ingredients you need.
2.
Select the bad beans from the red beans and wash them out. Add enough water at a time, cover and simmer for 15 minutes on medium and low heat, then turn off the heat and simmer for 20 minutes.
3.
This is the first time.
4.
After 20 minutes, add the red dates that have been washed and removed the nucleus, and then boil on medium-low heat for 15 minutes, then turn off the heat and simmer for 20 minutes.
5.
This is the second time.
6.
After 20 minutes, turn on the medium and low heat for the third time and cook for 15 minutes and then turn off the heat and simmer for 20 minutes. At this time, the beans are already cooked to bad.
7.
Add a little water to the cooked red beans and beat them into a fine puree with a food processor. Don't add too much water, just turn the food processor. (If you don’t have a cooking machine, you can also directly put it in the pot and fry, and use a spoon to puree while frying)
8.
Pour the thinly beaten red bean paste into a saucepan and stir-fry on medium-low heat.
9.
When the water is slightly dry, add an appropriate amount of sugar and continue to fry.
10.
Continue to fry until the water is dry and the bean paste can form a dough. Be careful not to fry it too dry, as the water in the bean paste will evaporate during the cooling process.
Tips:
My family does not like to eat too sweet and oily food, and the red dates have a sweet taste, so the amount of white sugar here is just according to my taste. In addition, I did not add any oil when frying the bean paste, which is healthier. The prepared red bean paste is packed in a fresh-keeping box and stored in the refrigerator. Since it does not contain preservatives, it is best to eat it within a week.
