1. Pick the platinum beans clean, put them in a basin, and put enough water to soak for more than several hours
2. The beans absorb enough water to swell. You can rub the skin off with your hands and pick out the dead beans
3. Put it in a pressure cooker or rice cooker and press the stew
4. Cook the beans and let cool
5. Use a food processor to make a paste. If it is too dry, add some water or water for boiling beans.
6. Mashed bean paste
7. Sifted, last year's slag is more delicate
8. Put it in a non-stick wok and stir-fry over medium and small heat
9. The corn oil can be added in halfway, and you have to wait for the oil to be attracted each time before adding the oil next time.
10. Add appropriate amount of sugar in halfway
11. When the moisture is almost evaporated, you can put 30 grams of glutinous rice flour to make the bean paste better adhere to it after cooling.
12. Continue to stir-fry until it is dry and can form a dough
13. Put it in a bowl, let it cool, and use it directly, or put in a variety of dried fruits or fruit powder to become a richer filling
Tips:1. White kidney beans can also be used to make white bean paste filling;
2. Some white bean paste can be used directly as fillings, or it can be used as a basis, adding other dried fruits or fruit powder to make a richer filling; I made a cranberry bean paste filling with sour taste Sweet and sour, super awesome!
3. When the bean paste is too dry, put some water in it, which is easier to operate;
4. After sieving, the bean paste becomes more delicate and soft; it can also be made into bean paste directly without sieving, and there will be larger beans when eating, and the taste is also very unique;
5. If the amount of water is too large and you want to shorten the frying time, you can filter the bean paste with clean gauze to remove the excess water before frying;
6. The amount of sugar increases or decreases according to personal preference.
