Red Bean Paste Filling, Melts in Your Mouth, No Machine is Needed for Ancient Production

Name: Red Bean Paste Filling, Melts in Your Mouth, No Machine is Needed for Ancient Production
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g red beans; 500g Sugar; 200g Peanut oil

by Ali's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Nowadays, a cooking machine is generally used to make red bean paste, which is whipped into red bean paste and then fried. In fact, the taste of the red bean paste is not perfect! Because it is mixed with red bean skin and some crystalline saponins, the red bean paste becomes sticky in the mouth and not refreshing enough.

In this video, Li gave a brief overview of some demonstrations and instructions on how to make a refreshing, instant-melting red bean paste filling at home, without a cooking machine, using only 3 kinds of materials and a pot. It also explains the conversion method of mooncake filling and other fillings, as well as the role of sugar in red bean paste.

The production of white lotus paste filling:

Ingredients

500g Red Beans
500g Sugar
200g Peanut Oil

Red Bean Paste Filling, Melts in Your Mouth, No Machine is Needed for Ancient Production

1. Boil the water, pour in 500 g red beans, turn off the heat, close the lid, and simmer for about 20 minutes.

Red Bean Paste Filling, Melts in Your Mouth, No Machine is Needed for Ancient Production recipe

2. Pour out the water used to soak the red beans and rinse it several times until the water is clear. This can effectively remove the astringent taste of the red beans. If you have high requirements, you can repeat the procedure several times.

3. Then add enough water, drive to the stove, and fire. When it is boiled, change it to a low heat, you can remove the lid to prevent the top lid. If you use a pressure cooker, rice cooker, etc., it will be more trouble-free. I have been cooking here for about an hour, until it is soft, I can turn off the heat and start washing the bean paste.

4. A 30-mesh sieve. The water surface is slightly higher than the bottom of the sieve. Enter the boiled red beans and wash while pressing through the sieve. The bean paste that sinks to the bottom of the basin is the bean paste. Only the shells are left on the sieve. .

5. Spread a layer of gauze in the basin, put the red bean paste in, and squeeze out the water as much as possible. Add some brown sugar, ginger, and tangerine peel to the squeezed juice, and then boil it. It is a very good red bean soup.

6. When you squeeze the moisture out of the bean paste, you will feel it when you pinch it with your hands. It is rusty, very refreshing, not slippery, and not greasy. This is an effect that the cooking machine cannot produce.

7. 300 grams of water, 500 grams of rock sugar, low heat, first boil the sugar, if you use granulated sugar, you can reduce the amount of water appropriately. It can be boiled, and a small amount can be added if the water is not enough. If sugar is used, the amount of water can be appropriately reduced.

8. The sugar is completely melted, the bean paste goes in, and the frying starts.

9. Until the traces can be scraped, which is commonly known as "pitting", 200 grams of peanut oil is added in three times.

10. To make mooncake fillings, we need to fry it a little bit, otherwise, too much water content will cause various mooncake problems. It can form clumps, and the oily state is good.

Tips:
If you want to change the use, for example, to make bean paste buns, you can add a little boiled water and fry it again until it reaches a softer state.