How to make red bean paste filling, a homemade way to make red bean paste filling?

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.

Red bean paste boiling method sharing.

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

Red bean paste (bean paste filling) Ingredients:

500 grams of red beans, 200 grams of sugar, 200 grams of lard. Of course, the amount of sugar and oil can be increased or decreased according to your taste.

Red bean paste (bean paste filling) method:

1.500g red beans, wash with water first. Of course, you can also use red beans and mung beans.

2.Pour the washed red beans directly into the pot, add water to cover the red beans about 1 cm, cover the lid and start cooking.

3.It doesn't take long after boiling the pot to reduce the moisture a lot. It is best to use a clear glass lid so that you can see the changes in the pot without opening the lid.

4.Probably boiled.

For 5 or 6 minutes, lift the lid, add a little cold water, then cover and cook. It is important to add cold water so that the red beans are cooked, but they do not boil and bloom.

5.Repeat the above step three times, that is, add three times of cold water, cook for about 40 minutes in total, take out some red beans, and if you can easily crush them, just say.

6.At this time, tilt the pot a little, you can see that there is still some water under the bottom of the red beans, stir it, do not cover it, and then cook for a few more minutes to boil the water dry.

7.Because the red beans do not bloom, they have limited water absorption, so it is easy to boil the water dry, and it is not easy to paste the bottom. If the beans are boiled and flowered, it is very troublesome to boil the water dry.

8.Serve the red beans, add 200 grams of sugar, 200 grams of lard, and the amount of oil and sugar here can be increased or decreased according to personal preference.

9.Use a masher to mash the red beans, and when they cool, the sweet and soft bean paste filling is ready. No masher can be done with a garlic hammer, rolling pin, or washed beer bottle.

10.There are many things that can be made with bean paste filling: the most common hemp balls, zongzi, fried cakes, crispy dumplings, bean paste buns, etc., the bean paste filling made by yourself is really good, and the taste is really much better than that bought outside.

If you are making bean paste buns and the like, the bean paste filling is thicker, and the taste will be better;

Deep-fried cakes, crispy dumplings, and bean paste filling are suitable for a little finer, and if you feel that the mash is not broken enough, you can use a food processor to break it.

Soak the red beans in water for four hours, and put the soaked red beans in the rice cooker to cook and sand up. Remove from the pan and add some cooking oil, and add the bean paste over a slight heat in the oil. Add an appropriate amount of sugar and stir-fry evenly. Stir-fry the moisture inside and let it cool.

First of all, the red beans are steamed in a pot, and then made into red bean puree, then added with white sugar and stirred evenly, and then wrapped in the ingredients you want to eat, which are very sweet and soft.

The home-cooked method of red bean paste filling is actually very simple, after soaking a bowl of red beans, it can be boiled out normally to make a filling.

Ingredients required: 300g red beans, 100g rock sugar, 40g cooking oil

1. Today, I used 300g of red beans to make nearly 2 catties of bean paste filling, the taste is delicate and sweet, the red beans are cleaned and cooked, add the water that has not passed the two fingers of the red beans, and cook it with a rice cooker or gas stove, it is best to soak the red beans overnight in advance, so as to save time.

2. The red beans are cooked, let them cool slightly, pour the red beans into the wall breaker and puree, add an appropriate amount of water, as long as the wall breaker can be operated, we will cook the water in the bean paste in the end, so there is no need to add too much. If you don't have a wall breaker, you can also skip this step.

3. Pour the beaten bean paste into a non-stick pan, add 100g of rock sugar, slowly boil the rock sugar over low heat, stir constantly, or not too big, otherwise the bean paste will splash out and burn.

4. Melt the rock sugar and add 40g of cooking oil, stir constantly, let the bean paste absorb all the oil, and as the water evaporates, the bean paste slowly becomes thicker, and the color becomes darker and darker.

5. If it is used to make bread and bean paste and fry until the non-stick spatula is a little soft, if you make pastries, you have to fry it for a while, fry it until it is slightly hard, and it can form a ball, turn off the heat and let it cool.