How to make the bean paste filling delicious, and how to make the bean paste filling?

Bean paste filling is the most commonly used filling in many dim sum, such as bean paste buns, bean paste rolls, bean paste cakes, moon cakes, glutinous rice balls, egg yolk crisp and so on. The main ingredient of bean paste filling is red beans, which are rich in vitamins, proteins, iron and other trace elements. It has the effects of beauty, clearing heat, lowering blood pressure, strengthening the spleen and stomach, diuresis and so on.

My family and I like to eat bean paste filling, I used to go to the mall or buy ready-made bean paste filling online, but it tastes very sweet and greasy, and the shelf life is as long as 10 months. However, the self-made bean paste filling is full of red bean aroma, the taste is sweet and thick, and the taste is delicate and soft. Making your own bean paste filling is not as complicated as you think, I have done it many times, with a bread maker and a wok.

The bread machine saves effort and the wok saves time, but not every family has a bread machine, so it is more suitable for most families to make it with a wok.

Ingredients: 250 grams of red beans, 100 grams of sugar, 95 grams of corn oil.

Practice steps] 1, soak red beans in advance, red beans must be soaked for a few hours before you can do it, I usually soak the beans before going to bed, and do it in the morning (summer beans need to be placed in the refrigerator).

2. Put the soaked red beans into the pressure cooker, add water, but don't add too much, generally the water added is about higher than the beans, and you can use a rice cooker if you don't have a pressure cooker.

3. Select the boiled bean button, and the boiled red beans have bloomed.

4. Put the boiled red beans into a wall breaker or food processor, add an appropriate amount of red bean water, and beat them into pureed beans. If you don't have a machine, use a spoon to press the red beans through the sieve to form a delicate red bean paste, but this is a time-consuming and laborious process.

5. Use the machine to make delicate red bean paste.

6. Pour the red bean paste into a non-stick pan and stir-fry over medium-low heat (do not use high heat, it is easy to fry paste).

8. Add the sugar in batches and continue to stir-fry until all the sugar is melted.

9. The fried bean paste filling is shiny, soft and delicate. After cooling, put it in a sealed box and store it in the freezer layer of the refrigerator, which can be stored for 2 months.

Isn't it very simple, hurry up and try it, it's better than buying it, it's healthier, and you can increase or decrease the amount of sugar and oil according to the taste.

Tutorial on making bean paste pies.

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

To make the bean paste filling, cook the beans in a pressure cooker in a 1:1 ratio of beans to water

Ingredients: 200 grams of red beans, appropriate amount of water, 20 grams of sugar, brown sugar, a little pressure cooker version of the bean paste filling.

Clean the beans and put them in a pressure cooker and add water! Note that the ratio of water to beans is about one to one, so that you can save some time in the later step of frying the bean paste, and I generally use to set it to one hour according to the bean option.

This is a boiled bean, add white sugar and a little brown sugar while hot, this amount of sugar is not certain, according to personal preferences, you can add more if you like to eat sweet, this amount is not too sweet, stir evenly, you can add and taste!

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Some have to be added to the food processor to break, I press it directly with a spoon, pour it into the wok while it is hot, and stir, the specific time is at your discretion, this is the appearance of frying.

1. Ingredients: 200 grams of red beans, 100 grams of brown sugar, 50 grams of baking oil.

2. Soak the red beans overnight in advance. This is shown in the figure below.

3. Put the soaked red beans in a pot and boil. This is shown in the figure below.

4. Cook until the water is almost dry and the red beans are rotten.

5. Put the boiled red beans into a coarse hole sieve, crush the red bean paste with a spoon, and the red bean skin will be separated by the sieve.

6. Heat baking oil in a non-stick frying pan, pour half of the brown sugar and red bean puree into the pan and stir-fry together over medium-low heat.

7. After the brown sugar is fried and the red bean puree is fully fused, the baking oil is fully integrated, stir-fry until it has some consistency, add the remaining brown sugar and continue to stir-fry.

8. Keep stirring and stir-frying until the water is volatile and has some dry and hard consistency, the red bean paste is completed, and it can be eaten or used after cooling.

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.

Ingredients: 300 grams of red beans.

120 grams of sugar.

Maltose 150 grams.

Peanut oil 1 cup about 200 grams.

1/2 teaspoon of salt.

Cornstarch 40 grams.

2 pieces of tangerine peel.

Method 1: Wash the red beans and soak them overnight.

2. Clean the soaked red beans again, pour them into the rice cooker, put in the same amount of water as cooking, add two pieces of tangerine peel, half a teaspoon of salt, press the cooking rice setting, cook and simmer.

3. Pick up the tangerine peel, use a blender to stir the red beans and cornstarch in stages, and add some water if it can't be stirred.

4. Put oil in the pot and slowly pour the red bean paste along the edge of the pot when it is 50% hot.

5. Stir while cooking over medium-low heat until the oil and red bean puree are dissolved, add white sugar and maltose, and continue to stir while cooking.

6. After boiling until the red bean puree can be piled into a ball, cook for a few more minutes before turning off the heat.

7. It can only be used after cooling.