1. The two small bowls of Chixiaodou are the measuring cups in the picture. After peeling the shells of 3 longans, soak them in hot water with the red dates for a while. The red dates and longans are pitted. For the convenience of boiling, you can cut the red dates and longans into small pieces.
2. Because my red beans are always in the refrigerator, there is no need to soak them in advance. Take the Chixiaodou out of the refrigerator, rinse it with water, and put hot water. Red beans will quickly boil and bloom due to heat expansion and contraction.
3. Put the red dates and longan into the rice cooker, add 1cm of water over the red beans, and set the porridge cooking button for one and a half hours. Each rice cooker is different, and the water consumption is also different, so you can see the amount of water during the cooking process.
4. After being cooked, it is relatively wet. Put the cooked red beans in a bread bucket, add a little salad oil, brown sugar and a spoonful of honey, which is the spoon in the first picture. There is no sugar added when cooking because people say that the sugar will be a bit bitter after it is added early. Sugar and honey can be increased or decreased according to your own taste, and oil can make the red bean paste more moist. The bread machine is set to jam mode, which is one hour and twenty minutes.
5. I added water just right when I was cooking, so the jam mode is just fine. If the jam still feels too watery after the first pass, you can try it again.
6. After I made it, I had something to go out and I didn’t have time to pack the red bean paste, so I opened the lid of the bread bucket to dissipate heat, so when I came back, the first layer was a bit dry. When I loaded the red bean paste, I was on the top layer of the red bean paste. Spread a thin layer of honey and it moisturizes instantly. Keep it tightly sealed and put it in the refrigerator, so you can use it anytime you want.
7. The red bean paste is really convenient to preserve. I tried the purple potato pancake when I was ready. Cut the purple sweet potato into small pieces, steam it, mash it, add flour and knead it, directly use your hands to rub the small balls into small balls and put on the bean paste, wrap the dough and flatten it, add a little oil to the pan and fry in a small fire. It will be ready for a while I really like it. Homemade red bean paste can also be used for many other delicacies, and they are all so simple, so I will try more in the future.
Tips:Red beans and mung beans can usually be stored in the refrigerator, so that they can be cooked quickly, so there is no need to soak them in advance.
