The family version of red bean paste does this without changing the pot or using oil.

The family version of red bean paste does this without changing the pot or using oil.

Red bean paste is one of the frequently used fillings in both baking and Chinese pastry. It is very popular because of its delicate, soft, sweet and rustling chewing in the mouth.

I remember when I was young, especially when the New Year was approaching, every household would make some red bean paste for filling. Now the living conditions are better. Although you can buy packaged red bean paste directly in the supermarket, the red bean paste you bought is too delicate and too sweet. After eating it, you have a bad voice and you can’t taste the bean paste at all, so I still can’t taste the red bean paste at all. Make some at home, and the amount of sugar can also be controlled. And the method is very simple. It doesn't need to be fried with butter, and it doesn't need to be whipped or sieved. It only needs a pot to make it easily at home.

Difficulty

Normal

Time

1h

Serving

3

by One day and one note

4.7 (1)

Ingredients

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How to make it (The family version of red bean paste does this without changing the pot or using oil.)

1. Soak the red beans in enough water for more than 8 hours.
The family version of red bean paste does this without changing the pot or using oil. recipe
2. After soaking, rinse the red beans with water 3-4 times.
The family version of red bean paste does this without changing the pot or using oil. recipe
3. Pour the rinsed red beans into the pressure cooker, add water and cover the lid.
The family version of red bean paste does this without changing the pot or using oil. recipe
4. After the pressure cooker is aired, press for 30 minutes to turn off the heat, and then open the lid after natural exhaust. At this time, the red beans are almost compressed, and there is still some water in the pot.
The family version of red bean paste does this without changing the pot or using oil. recipe
5. Turn on the gas stove again, adjust to the minimum fire and pour rock sugar.
The family version of red bean paste does this without changing the pot or using oil. recipe
6. Stir slowly with a spatula to evaporate excess water.
The family version of red bean paste does this without changing the pot or using oil. recipe
7. During the stir-frying, people should not leave the pot, stir constantly with a spatula to avoid sticking the pot, and remember to minimize the fire during the whole process.
The family version of red bean paste does this without changing the pot or using oil. recipe
8. While stir-frying, use a spatula to press the beans a little bit, so that the fried bean paste will be more sandy and more delicate. The biggest advantage of using a pressure cooker to make bean paste is to shorten the frying time, and it is not sticky at all, so there is almost no waste of ingredients and less cleaning. jobs.
The family version of red bean paste does this without changing the pot or using oil. recipe
9. When the bean paste is fry until there is resistance to tossing, and when it can be hugged, no excess water can be seen, so you can basically turn off the heat.
The family version of red bean paste does this without changing the pot or using oil. recipe
10. You can also serve it a little bit and taste it, and you can just eat it until the rustle in your mouth is not watery, like this, you can turn off the heat.
The family version of red bean paste does this without changing the pot or using oil. recipe
11. Look~ the freshly fried bean paste is very delicate, and the bean paste does not need to be fried too dry, because the bean paste will hold together after refrigeration.
The family version of red bean paste does this without changing the pot or using oil. recipe
12. Put the freshly-fried bean paste into the fresh-keeping box and close the lid. Do not buckle the lid first. After the bean paste has cooled naturally, buckle the lid and put it in the refrigerator.
The family version of red bean paste does this without changing the pot or using oil. recipe
13. Making red bean paste at home is still very simple, clean and hygienic, and the amount and sweetness can also be controlled. The prepared red bean paste can be made into various small cakes or staple foods according to your own preferences.
The family version of red bean paste does this without changing the pot or using oil. recipe
Tips:

1. After the red beans are soaked in advance, rinse them with water several times to remove the beany taste.

2. Pressing with a pressure cooker can not only shorten the frying time, but also make the bean paste very fine and sandy without wasting ingredients.

3. In the process of frying, the fire must be the lowest in the whole process, and people should not leave the pot and keep stirring to avoid sticking to the pot.

4. Be sure to evaporate the excess water when the bean paste is fried. There is resistance when stirring. Turn off the heat when the bean paste starts to clump.

5. If you like a little bit of sand, you can press it with a spatula while stirring.

6. You can taste the sweetness of bean paste before turning off the heat, and adjust the sweetness according to your own taste.


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