1. 500g red adzuki beans.
2. 300g white granulated sugar. Maltose 80-100g.
3. Soak the red beans in water for about 8 hours. Put it in a pressure cooker, add water to cover the beans, and cook for about 30 minutes.
4. Adzuki beans cooked in a pressure cooker.
5. Break the cooked red beans in batches with a soymilk or other machine. (I use the juice mode of the soymilk machine)
6. Put part of the bean paste into a fine sieve, and wash the bean paste while adding water. The purpose of washing bean paste is to remove bean skin and ensure that bean paste has a delicate taste. What is left on the fine sieve in the picture is the bean curd, and the bean curd can be thrown away.
7. Washed bean paste.
8. Put the washed bean paste into the gauze in batches and squeeze the water.
9. The raw bean paste filling obtained by squeezing the water.
10. Add oil, white sugar and maltose to the wok and fry together. Stir-fry the sugar first (the sugar can be melted or not completely melted), and then add the raw bean paste and stir-fry.
11. Stir-fry the bean paste over a medium-to-low heat, stirring constantly, to avoid sticking to the pan. Stir-fry until all the sugar has melted, the water is basically dried, and the hands are not sticky.
12. The fried bean paste is packed in a container and stored in the refrigerator after it has cooled. Finished picture.
13. Finished picture.
Tips:1. The oil used for frying the bean paste can be clean oil or lard. In this recipe, clean oil is used.
2. Do not use too little oil, but a little bit more. My amount is to submerge the bottom of the wok.
