How the chef makes authentic and beautiful bean paste

Red bean paste: Generally speaking, it refers to red bean paste, which is made by grinding red beans into powder, boiling them with sugar gum (a liquid syrup that has been boiled beforehand) and then boiling into a paste.

Red bean paste is often used as a dim sum trap, such as bean paste mooncakes. In addition to red bean paste, mung bean paste is also widely used in dim sum making.

Bean paste can be made into a variety of delicious foods.

1. Bean paste cold cake.

Ingredients: mung beans.

Excipients: flour, osmanthus sugar.

Seasoning: sugar, water.

Method: 1. Pick out the impurities of the mung beans, wash them and put them in the pot, add an appropriate amount of water, boil the mung beans thoroughly, and peel them into mung bean puree for later use;

2. Wash the flour and put it in a bowl, add water and put it in the steamer to melt the flour over high heat;

3. Put the mung bean puree into the pot, add sugar, osmanthus sugar, water and mix thoroughly, boil on the heat, then put in the melted powder liquid, continue to cook on the fire for 3 minutes (let the bean paste and the noodles fully integrate), pour it into a deep porcelain plate to cool, then put it in the refrigerator, and cut it into water chestnut pieces when eating.

Features: Soft and sweet, cold and refreshing, suitable for summer consumption.

2. Bean paste pot cake.

Material. 2 cups flour.

Baking powder 1 2 teaspoons.

Baking soda 1 2 teaspoons (sometimes I don't remember, I used 1 teaspoon of BP, and the effect is also good).

Sugar 1 4 cups.

2 tablespoons cream.

1 cup of milk.

Red bean paste to taste.

Method. 1.Mix flour, baking soda, baking powder and sugar through a sieve, add cream and milk and stir into a batter; Dip your hands in water, squeeze the red bean paste into small balls, and then flatten them separately.

2.Heat a frying pan, place in a mold and spray a thin layer of oil. Spoon a little batter into the mold, place a bean paste in the middle, and spoon in a layer of batter.

3.Fry slowly over low heat, and when the batter in the mold no longer flows, you can remove the mold and turn the cake over and fry it. The bean paste filling must be pressed flat so that it can be evenly sandwiched in the cake, and it will not taste half noodles and half filling.

3. Spleen-strengthening bean paste buns.

The production method of spleen-strengthening bean paste bun is:

1. Use 250 grams of yam and peel it, steam it and mash it into a puree. In addition, 150 grams of white lentils and 150 grams of red adzuki beans are washed and boiled in water to make bean paste for later use. Then take 150 grams of Poria cocos, grind it into powder, mix it with yam puree and bean paste, add an appropriate amount of water and sugar, and make it into a filling.

2. Take 500 grams of flour and 2 grams of dry yeast and pour them into the flour with warm water to knead into a dough. Place the dough in a warm place to ferment for about 2 hours, when the dough is initiated, you can cut the dough into small pieces, roll out the small pieces into round slices with a rolling pin, and wrap the finished filling into it to make a uniform size of bean paste buns.

3. Put water in the steamer, put the finished bean paste bag in the steaming drawer, steam for about 20 minutes, and steam the bean paste bag to eat.

The yam in this kind of bean paste bag is sweet and warm, which can strengthen the spleen and stop diarrhea, replenish the middle qi, and benefit the kidney. White lentils can regulate qi and neutralize, strengthen the spleen and dissolve dampness. Red adzuki beans can reduce swelling, clear heat and detoxify.

Poria cocos is a good product for dampness and diarrhea, and nourishing the spleen and stomach. Therefore, this snack is often eaten to strengthen the spleen and stop diarrhea. For the elderly with weak physique, it is a good food therapy.

Soak the red beans in water overnight, then add some water and put them in the pressure cooker for about 25 minutes (when the pressure cooker starts to rise, switch to low heat). Then scoop up the red beans and put them in a blender to puree, or if you don't have a blender, you can use a spoon to puree.

Then add an appropriate amount of sugar to the red bean paste, this amount depends on personal taste.

Then put a small amount of oil in the pot, put in the bean paste puree, fry the water over low heat, and it's OK Oh, don't waste the red bean soup left in the pressure cooker, you can add some sugar and drink it directly, or cook some rice balls It's nutritious

I only made it two days ago, and I really like the homemade red bean paste, which is more reassuring than the one bought outside.

Upstairs is a home-made bean paste.

1. The practice of home-cooked bean paste:

1) Soak the red beans for 4 hours, put them in a pot, pour in water, cover the lid and bring to a boil over high heat, turn to low heat and simmer for 40 minutes to 1 hour.

2) Cook until the red beans bloom at the crack and crush them with your hands.

3) Put the boiled red beans into a blender.

4) Whip into a puree.

5) Prepare the crushed rock sugar and corn oil.

6) Pour the red bean paste and rock sugar into a non-stick frying pan over medium heat.

7) Pour in corn oil three times during frying.

8) After the red bean paste is fried dry, it becomes red bean paste, put it out to cool, put it in the refrigerator, and take it as you go.

2. Cooking skills:

1) It is best not to pour too much water for boiling red beans, otherwise it will be time-consuming when stir-frying.

(2) When whipping the bean paste, if the water is less stirring, you can add some water appropriately.

3) When frying red bean paste, there will be soy milk jumping out, be careful not to burn it.

5) Replacing white sugar with rock sugar will be healthier and more nutritionally complete.

6) If the bean paste is not used up at one time, if it is stored for a short time, it can be placed in the refrigerator, and if it is stored for a long time, it should be placed in the freezer.

The preparation of the bean paste is as follows:

Gram red beans, first wash with water. 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 by about 1 cm, cover the lid and start cooking.

3. After boiling the pot for a short time, the moisture will be reduced 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 boil.

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 steps three times, that is, add cold water three times, cook for about 40 minutes in total, take out some red beans, if they can be easily crushed, it means that they are cooked.

6. At this time, tilt the pot, 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. Put out the red beans, add 200 grams of sugar, 200 grams of lard, the amount of oil and sugar here can be increased or decreased according to personal preferences.

8. Mash the red beans with a mascher, and after 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.

What is bean paste?

Red bean paste, generally speaking, is made by soaking red beans, boiling them and mashing them, then mixing them with oil, syrup, or a sweet sauce such as rose sauce.

You can make bean paste buns, bamboo charcoal bean paste buns, bean paste multigrain buns, bean paste bread, glutinous rice magnets, hemp balls, glutinous rice balls, rice balls, Lantern Festival, open crisp, wife cakes, bean paste dumplings and other dessert delicacies. In addition to this, you can also cook porridge with bean paste filling. Bean paste contains high nutritional value, and eating it in moderation is helpful to the body.

You can make bean paste buns, bamboo charcoal bean paste buns, bean paste multigrain buns, bean paste bread, glutinous rice magnets, hemp balls, glutinous rice balls, rice balls, Lantern Festival, open crisp, wife cakes, bean paste dumplings and other dessert delicacies. In addition to this, you can also cook porridge with bean paste filling. Bean paste contains high nutritional value, and eating it in moderation is helpful to the body.

Bean paste is one of my favorite fillings, and I always thought that it was very difficult to make bean paste, after all, it was necessary to make this sweet and delicious bean paste. In fact, after really understanding it, it is not difficult to make bean paste.

The method of making red bean paste is not as difficult as it seems. As long as you master the right method, you can make delicious bean paste. Most people make red bean paste, but they use red beans to make it.

However, if you want the bean paste, if it is more fragrant and delicious, you also need to add an ingredient that is red dates, the addition of red dates will make the taste of the red bean paste more fragrant, and it is not greasy, and it is particularly enjoyable to eat. Next, I will share with you the specific production method of bean paste.

How to make bean paste.

Ingredients: 300 grams of red beans, 35 grams of brown sugar, 35 grams of sugar, appropriate amount of cooking oil, 8 red dates.

1. Wash the red beans, soak them overnight, let all the red beans swell, then put them into the rice cooker or the pot where the rice is cooked, add the same water as you usually cook rice, and then add the red dates to simmer.

2. After simmering, take out the red dates and remove the pits, and then put them in, then add brown sugar and white sugar, and quickly stir evenly. Then put it in a food processor, add a little water, and beat it into red bean puree.

3. Pour an appropriate amount of cooking oil into a non-stick pan, then pour in the bean paste paste, stir-fry over low heat, and then pay attention to the process of stir-frying, do not stop, it will be easy to splash red bean paste when you stop. Be patient in the stir-fry process, the stir-fry time is directly proportional to the water you add, the more water you add, the longer the stir-fry will take. Stir-fry until, non-stick spatula, non-stick pan will do.

Put the prepared red bean paste in a plastic bag and let it cool to freeze.

Precautions. 1. The red beans must be fully soaked until they swell.

2. The jujube can be removed in advance and put into a pot to simmer.

3. When the red beans are put into the food processor, add water to make the machine work normally, don't add too much water.

4. Be sure to pay attention when stir-frying, if you don't stir-fry in time, red bean paste will be splashed out, so be sure to pay attention to safety.

Epilogue. The red bean paste is made, is it very simple, and it is not as complicated as imagined, but when you make red bean paste, you must add red dates or red bean paste, the whole is more fragrant and delicious, and you should also pay attention to safety when frying red bean paste, and don't splash red bean paste on your hands.

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.

First of all, wash the red beans and soak them in an appropriate amount of water for four hours, then boil them over medium heat, boil them slowly over low heat, boil until the red beans boil and bloom, press hard with a spoon and continue to cook. Remove the boiled red beans and press the water and bean paste with a spoon. The bean paste will be squeezed into the bowl of soup, and then the bowl of soup will be poured back into the pot and boiled slowly, then the lotus root flour and sugar will be added to boil into shape.

Soak the red beans in water overnight before putting them in a rice cooker and boiling them all the time. Then press it into bean paste and you're going to have it red.

1. 500 grams of water, 150 grams of red beans, 120 grams of sugar, 50 grams of corn oil.

2. Soak the red beans in water overnight. Then put the soaked red beans in a pressure cooker and add water to the pot to boil.

3. Add sugar while hot, crush it with a spoon, put it in a blender and stir it into a paste, put the red bean paste in the pot and stir-fry, pour in the sugar and stir-fry, and fry until the red bean puree is in a dough and can be out of the pot.

Put the red beans in a pot and add a little water to boil, then add 100g of granulated sugar, 460g of maltose, the maltose is a little sticky, be patient, and then stir to dissolve. Add sugar and stir the red beans to become thinner, pour them into a non-stick pan and stir in a circular motion.