Tangerine Red Bean Paste

Name: Tangerine Red Bean Paste
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g red beans; 180g White sugar; 2 tablets Tangerine peel; 1 tbsp Cornflour

by Lailai's Blog

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The weather is getting colder, and the body seems to be eager to get more warmth from daily food.
Red bean paste with tangerine peel is aromatic and sweet. This warm heart and stomach-warming traditional dessert with an early taste has a particularly high appearance rate on my breakfast table.
Red bean is red bean, which has multiple functions such as clearing away heat and detoxifying, strengthening the spleen and stomach, diuresis and swelling, ventilating and eliminating irritability; rich in vitamin B1, B2, protein and many kinds of minerals, it can enrich blood, diuresis, reduce swelling, promote heart activation, etc. Efficacy, eating more can prevent and treat swollen feet. Chenpi has the functions of regulating qi and reducing adversity, regulating the appetite, removing dampness and reducing phlegm, and mainly treats symptoms such as tightness of the chest and diaphragm, abdominal distension and pain, reluctance to eat, lung qi block, cough and sputum.
Red beans and tangerine peel are boiled together to clear the heart, nourish the mind, clear the lungs and stomach, enjoy the aroma and sweetness, while detoxifying, slimming, and beautifying the skin.

Ingredients

300g Red Beans
180g White Sugar
2 tablets Tangerine Peel
1 tbsp Cornflour

Tangerine Red Bean Paste

1. Add 3 cups of water to a large bowl, pour the washed red beans into the water and soak for 2 hours.

2. Rinse the tangerine peel for a while, soak it in a bowl of water, place a chopping board, and scrape off the white fascia layer on the inner surface of the tangerine peel (to remove astringency)

3. Pour the red beans and soaking water into the pressure cooker, add the tangerine peel, and then pour 4 cups of water.

4. Fasten the lid of the pressure cooker, turn the upper handle clockwise, and when it reaches the “click” to lock the sound, start cooking.

5. After the pressure-limiting valve of the pressure cooker stabilizes the exhaust steam, turn to low heat and continue cooking for about 20 minutes. Turn off the heat and wait for the pressure cooker to release pressure at room temperature.

6. When the pressure indicator valve drops to the original position, open the lid, and you can see that the beans have been cooked and softened.

7. Take out the dried tangerine peels from the pot, remove the red beans and sieve, and crush the red bean paste.

8. The work of rolling red bean paste is more exhausting, patient and patient, the effort pays off, and the deliciousness is worth the effort; the cooked tangerine peel is placed on the cutting board and chopped into minced shapes.

9. Pour the red bean paste and minced tangerine peel into a pot of boiled bean water, mix, and bring to a boil on low heat. Pour granulated sugar into the pot and stir until the sugar melts.

10. Slowly pour cornstarch water into the pot, stir with a spoon while adding it, and serve when it has a satisfactory consistency.

Tips:
1. For the selection of tangerine peels, it is better to choose the ones that are large, fresh, oily, soft, strong aroma, sweet and bitter, and don't buy those that have been shredded and are dark in color.
2. Corn flour is corn flour, which can also be replaced by horseshoe flour.
3. The traditional way of rubbing bean paste with red bean paste is time-consuming and labor-intensive, but the effort pays off, and the taste will be particularly smooth and smooth. If it is troublesome, you can also omit this step without removing the bean husks, or use a blender to beat the beans and juice together to form a paste.