Kidney Bean Filling

Name: Kidney Bean Filling
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g White Beans; 250g White sugar; 85g Corn oil; 20g Cooked flour

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Mooncake making is on the agenda. The invert syrup is already ready, now it’s time to prepare the filling. White kidney bean filling, Junzhi's recipe. However, in order not to disrupt the schedule, I did not wait to peel the skin, so I boiled it with the skin, and the result was yellow and yellow instead of white bean paste. "

Ingredients

250g White Beans
250g White Sugar

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85g Corn Oil
20g Cooked Flour

Kidney Bean Filling

1. Wash white kidney beans and add water to soak

2. When the skin became wrinkled, I suddenly adjusted the plan and decided to steam the white kidney beans first

3. So pour the water into a large bowl and use an electric saucepan to simmer until soft.

4. Stewed white kidney beans

5. Filter out moisture

6. Peeled

7. Pour into the pot, add sugar, heat on medium and low heat

8. While stirring, crush the beans

9. After saccharification, the bean paste becomes thinner

10. Stir fry till dry

11. Add oil and continue to stir fry

12. Stir fry until thickened again

13. Pour in cooked flour

14. Stir-fry evenly, and stir-fry

Tips:
The cooked beans are not easy to peel, so it is better to soak and peel them before cooking, so that the color will be whiter.

The whole stir-frying process has been using medium and small fire,

When adding oil, it is best to add it in portions, each time until the oil is completely absorbed, and then add the next time.