How to make the bean paste filling delicious, the method of the bean paste filling

The easiest way to do this is to make bean paste buns or bean paste cakes, which I often make, and they taste very good! If you're in good shape, try the sponge bean paste, a beet, it's delicious!

Ingredients for sorbet bean paste:

Ingredients: 300 grams of bean paste, 50 grams of egg white.

Excipients: 400 grams of salad oil, 50 grams of sugar.

Preparation of sponge bean paste:

1. First roll the bean paste into a balls the size of a lantern festival and pat the cornstarch for later use.

2. Take about 3 egg whites, and about 10 egg whites can be made. The egg whites are placed in an oil-free and water-free stainless steel bucket or porcelain. Use a whisk or chopsticks to beat continuously until the eggs are green to snowflake-shaped, and the chopsticks can be inserted into them without pouring or taking the pot of egg whites until they do not fall, and then add a small amount of cornstarch and mix well.

Egg bubble paste. 3. Heat the oil in the pan until it is hot, stir the bean paste in the egg white with chopsticks and quickly clockwise, and gently put it into the oil pan. Then continue to scoop the oil and pour it until it is fried until it is goose yellow, remove and drain the oil, and sprinkle a little cotton sugar.

Tips: 1. Must use stainless steel or porcelain containers Do not beat egg whites with aluminum 2The container must be clean, oil-free and dry, otherwise the quality of the egg bubble paste will be affected, and the beaten egg bubble paste should not be left for a long time.

3.When beating egg whites, it should be done in one go, and it must be played in one direction, and it is important not to stop beating, otherwise it is easy to cause diarrhea, and it must be beaten until the chopsticks can be inserted into it without falling. 4.

The oil temperature should not be too high, not too strong when pouring oil, when the surface is condensed and crusty, you can fry it on high heat until the goose yellow is out of the pot, and the oil temperature is too low to cause seat oil. 5.Red bean paste can generally be bought in supermarkets, and it is best to add brown sugar.

If you don't have ready-made bean paste, you can make your own. Soak the beans for about eight hours. Cook with brown sugar and a small amount of water over low heat, being careful not to cook dry.

After boiling, mash it into a puree to make bean paste.

Tutorial on making bean paste pies.

Homemade bean paste stuffing no longer has to go out and buy it.

As follows:

Ingredients: 500g red beans, 100g rock sugar, 40g cooking oil.

Method: 1. Puree the red beans

Clean and cook the red beans, add water, let them cool after cooking, and pour the red beans into the wall breaker to puree.

2. Pour into the pot:

Add an appropriate amount of water, as long as the wall breaker can be operated, and add it to the non-stick pot after the wall breaker is beaten.

3. Add rock sugar and oil and stir-fry

Add 100g of rock sugar, add 40g of cooking oil after the rock sugar melts, fry until it is non-stick, and you can eat it out of the pan.

To make homemade bean paste filling, first soak the red beans, press them in a pressure cooker, crush half of the red beans, and break the other half in a processor. Mix the crushed red beans with the crushed red beans, add rock sugar and stir-fry to mature.

Here's how:

1. Soak the red beans for 24 hours and press in a pressure cooker for 30 minutes.

2. Crush the half-cooked red beans and do not need to be too broken.

3. Break part of the food processor.

4. Mix the crushed red beans and the crushed red beans in half with the food processor, put them in the pot, add rock sugar, and stir-fry constantly to let the water out.

5. Boil the water until no hot steam comes out.

Notes:If the weather is hot, you can soak it in the refrigerator overnight; You can also use a pressure cooker to cook beans, which saves more time; If the bean paste is not delicate enough, you can sift it several times.

hello！I'm brushing the presence everywhere, and the red bean paste is versatile. Steamed buns, moon cakes, egg yolk crisps, bread, etc. will use red bean paste, it is better to do it yourself, and make your own delicate red bean paste, which is healthy and delicious.

Homemade bean paste stuffing no longer has to go out and buy it.

Mung bean paste:

For the practice of mung bean paste, take mung beans and wash them with cold water; Soak in warm water for 1 hour. Take a high pot, 8 times the water of mung beans, boil over high heat, pour in mung beans, continue to burn on high heat for 5 minutes, then change to simmer, about 30 minutes later, change to high heat, remove the lid after 5 minutes, and quickly scoop away the mung bean skin floating on the upper layer; Then close the lid and repeat the above actions until most of the mung beans are crispy, then add an appropriate amount of rock sugar.

The specific method of red bean paste is similar to the above, but red bean paste does not need to be scooped to remove the bean skin, it needs to be boiled for a longer time, and more sugar is added; Crucially, you need to add tangerine peel at the end. In Shanghai, you can't eat good red bean paste anyway, and one of the key points is that there is no tangerine peel.

red bean paste; 1. Soak the red beans in cold water overnight. Put the red beans into a pressure cooker, add water to cover the red beans, boil over high heat, simmer for 15 minutes, turn off the heat. Leave to cool.

2. Put the red bean soup and water into a blender to break the heart, and then prepare to filter it into the container with a strainer (it is better to filter the bottom of the strainer in water).

3. The bean skin that cannot be filtered out.

4. Settle the filtered bean paste for two hours, and gently pour the water on it.

5. Put the bean paste in a pot and bring to a boil over high heat, and cook over medium heat until the bean paste becomes sticky.

6. Add an appropriate amount of sugar, a little salt, and an appropriate amount of vegetable oil, and continue to stir-fry until the bean paste dries out.

7. Let it cool. Roll into balls according to the size of the mold.

Note: 1. Red bean paste is slightly sweeter than eating empty.

2. The amount of sugar and oil should be adjusted as needed.

3. Red bean paste can be refrigerated for 3 days, and you can do more freezing at a time to save trouble.

Ingredients: 500 grams of red beans, 500 grams of sugar, 100 grams of cooked peanut oil, 50 grams of sesame oil (some places are different), 100 grams of osmanthus Method: 1. Boiled beans.

Wash the red beans, add 4 5 times the volume of cold water of the red beans, boil over high heat, switch to medium heat when the beans swell, and switch to low heat when the beans appear to break the skin and open, until the red beans are simmered and boiled thoroughly. 2. Peel out of the sand. Put the boiled red beans on a fine sieve, add water and rub them into bean paste.

3. Stir-fry the stuffing. Drain or squeeze out the bean paste, put it in the hot pot, add oil and sugar and fry until the water in the bean paste basically evaporates, add osmanthus water and stir evenly, and then stir-fry until the bean paste filling is not sticky and strong, remove from the heat when it is strong, put it in a container and cool it before use. The prepared bean paste filling has the characteristics of black and red color, delicate and refreshing, sweet but not greasy.

In order to achieve such characteristics, the following aspects must be paid attention to in the production: first, when boiling beans, the pot must be cooled under water, and the water should be enough at one time, and adding water should be avoided halfway; Bring to a boil over high heat, then turn to medium heat and simmer over low heat until the beans are crispy. If you use hot water in the pot, or add water (especially cold water) to the pot in the middle of the pot, it is easy to boil the beans stiff and affect the sand.

If the heat is not used properly, it will also cause the beans to become stiff, and it can also cause the phenomenon of boiling pot. Second, alkali should not be put when boiling beans. The traditional bean paste filling generally puts alkali when boiling beans, one is to shorten the boiling time, and the other is to deepen the color of the bean paste.

But alkali can destroy the nutrients of adzuki beans. In addition, put alkali to boil rotten beans sticky.

Put the beans into the pot, add an appropriate amount of water, just cook the water dry, pound it into a paste, and add brown sugar. The beans are river beans, not red beans.

Cook the beans in a pan. Then mash and put a little sugar. Preferably brown sugar. That's it. Our family often does. It's exactly the same as what it sells outside.