How to make a bean paste filling for a bean paste bun

Preparation of white bean paste:

Add water to the white kidney beans, put them in a pot and boil them, then twist them and set aside.

Put oil in the pot, put sugar, two circles of low heat, keep stir-frying, the sugar melts, add twisted white kidney beans, or keep frying until dry.

If you want to remove the shell, put the twisted white kidney beans in a stainless steel basket, put half a basin of water in a basin, put the stainless steel basket into the basin, stir the bean paste by hand, leave the shell in the basket, and the basin is fine sand, pour it into a white cloth bag and hang it dry. The method of stir-frying is the same as above.

Note: Do not stick to the pan when stir-frying.

The use of red beans (red beans) and mung beans is red bean paste and mung bean paste, and the method is the same.

You can do a little more at a time, put it in a food bag, tie it tightly with gold, and put it in the freezer compartment of the refrigerator.

Don't soak in soda!

There are two kinds of bean paste filling, one is with bean shells in the filling, and the other is without bean shells. The former does not taste as good as the latter when eaten. There are some differences between the two methods of making bean paste, and I will introduce you to the method of making bean paste filling without bean shells;

If you're making it at home for your own use, it's better to take this approach; After the beans are soaked, put them in the pressure cooker and add water to boil, generally about after the pressure limiting valve is vented, maintain the fire for seven minutes on medium heat, (note the use of pressure cooker as required) take it out after cooling, first use a colander to fish out the shell floating on the water, this part of the shell basically has sand, and then take out the rest of the shell, at this time there is bean paste in some shells, you can take out this part Put it in a basin, wash out the bean paste with some hot water, and remove the shell, (If you use a little shell at home, it doesn't matter) the next thing to get out of the bean paste is to fry in the pot, the main purpose is to dry up the water, because too much water is not enough to make buns, when the fry is relatively dry, then put in the sugar, the fire is a little smaller, after the sugar is completely dissolved, add a little oil and fry it.

The fried bean paste is sweet and delicious, and it is also easy to store, if you keep it in the refrigerator, it will not spoil for a month, and there is no problem for a week at room temperature.

Recipe name: Red bean paste.

Basic ingredients: 1 cup of red beans, 200 grams of sugar, 30 cc of water, 30 cc of salad oil.

Method:1Put 4 cups of water in the pot first, boil with the red beans over medium heat, add 1 2 cups of water to continue to boil after boiling, wait for it to boil for the second time, remove it and drain it on the bamboo basket.

2.Pour the red beans back into the pot, cover the red beans with clean gauze and boil the red beans together over low heat, during which the water must be added to continue to cook the red beans until soft.

3.After softening, put it on a sieve and crush it with a wooden ladle on one side and filter it on the other.

4.Put the filtered red beans in a cloth bag, add a little more water, and wring it out firmly.

5.Put a cup of water, sugar and salad oil in a pot and cook together, wait until the sugar is completely dissolved, add 1 3 amounts of (4), and cook slowly over low heat.

6.After some time, add another 4 to 1 of 3 and switch to low heat.

7.Put the remaining 1 3 amounts into the pot and cook with a wooden ladle stirring constantly.

8.Divide the boiled bean paste into small balls as large as eggs and place them in a container to cool.

The amount of sugar can be increased or decreased according to each person's preference.

Hands don't touch, fruit-free preserved bean paste buns are sweet and fluffy!