How to make bean paste stuffing tips, how to make bean paste stuffing tips at home

If you want to eat bean paste filling, you don't have to buy it, the detailed methods and tips are here, and you can read it in 3 minutes to master the trick.

Let's take a look at the ingredients that need to be prepared for the bean paste filling, including red bean paste, sugar, salt and peanut oil. The ingredients needed are particularly simple, we have them in every household, so we can easily complete the bean paste filling next, first pick out the red beans, pick out the bad beans and throw them away, and then wash the red beans that have been picked, pour them into a large bowl, add enough water to soak them for more than 8 hours, so that the red bean skin can be completely soaked, and the bitter and astringent taste in the red bean skin will be soaked out, which will not only make the red bean easier to cook but also make it taste better.

The second step is to take out the soaked red beans and rinse them again, pour them into the pressure cooker and add water, not too much water, just need to just pass the red beans, cover the pot and stew in a pressure cooker, boil, 15 minutes can completely press the red beans, and it is very soft. Step 3: We take out the boiled red beans and let them cool, and when the red beans are not very hot, we take the opportunity to put them in the food processor and beat them into a delicate red bean paste.

Of course, remember to sieve it after shaping, so that the taste can be more delicate, and then pour the red bean paste into the non-stick pan, add sugar, peanut oil and salt, and boil over high heat in the process of burning, you must keep stirring, otherwise it is likely to paste the pot, and after boiling, turn to medium-low heat, and boil while stir-frying. Finally, wait until the red bean paste is basically boiled until the water is almost dried and it becomes a solid state.

In fact, the state of this bean paste is determined by our own preferences, if you like to eat dry, you can fry it a little dryer, if you like to eat moist ones, you can fry it, if you like to eat moist ones, you can turn off the heat when it is wet, take it out and store it in the refrigerator, but you can't store it for too long, if you put it in the refrigerator for 3 or 4 days, you will eat it within 3 or 4 days, otherwise it will affect the texture and taste of the red bean paste itself for a long time, do you think this method is very simple?

Let's take a look at how to make it.

1. Soak the washed red beans in water for a few hours in advance.

After soaking the red beans, rinse them with water again, then pour them into the rice cooker, and add water to cook the red beans until soft.

I use a rice cooker, I only press the cook button once, and after cooking, it simmers for about an hour before removing the lid.

After the red beans are cooked, they are crushed into a puree with a shovel, and they can also be used if you have a blender at home.

2. Now fry the red bean paste and pour the red bean paste into a nonstick pan. Here, be careful to stir-fry over low heat for about 5 minutes.

Add an appropriate amount of brown sugar to it according to your taste, stir-fry until the brown sugar and bean paste filling are completely blended together, you can taste the sweetness, and if it is not sweet enough, you can add white sugar appropriately.

Stir-fry the water in the bean paste a little dry, add a small amount of cooking oil to it and stir-fry evenly, and then add maltose to it. I have about 1 pound of red beans, and about 100g of maltose is added to it, and the maltose is added so that the fried bean paste filling will not fall apart after it cools.

Finally, stir-fry to this point where it is slightly wet and ready to come out of the pan.

Soak the red beans in boiling water overnight, put them in a pressure cooker and cook them for 20 minutes, and pass the red beans three centimeters in water.

The boiled red beans are juiced with a juicer.

Add cooking oil and stir-fry red bean juice, add an appropriate amount of sugar and salt, stir and stir-fry until it is of appropriate consistency.

Materials. 500 grams of red beans.

120 grams of sugar.

80 grams of brown sugar.

Corn oil 180 grams.

Steps. 1. Rinse the red beans several times with running water.

2. Put it in a container, add enough water and put it in the refrigerator to soak overnight.

3. Take it out the next day, drain the soaked water, re-add the water, put it in a pressure cooker or other pots, and cook the red beans until soft.

4. Put it into the wall breaker in batches and beat it into a fine paste.

5. Put it in a non-stick pan, add granulated sugar and brown sugar, turn on low heat and stir constantly, and fry slowly.

6. When the sugar is fried until melted, add corn oil several times, and fry each time until the oil is completely absorbed before adding the next time.

8. After frying, cover the pot with a lid and place it warm, and then store it separately, you can use it in a short period of time and refrigerate it, otherwise you can freeze it.

The trick is to soak the red beans in water overnight before making the bean paste filling, which will make the red bean paste filling more delicate. Here's how:

The ingredients that need to be prepared in advance include: 400 grams of red beans, 30 grams of corn oil, and 100 grams of rock sugar.

1. Soak the red beans overnight in advance.

2. Put it in the pressure cooker, add water, about 1cm higher than the beans.

3. Plug in the power supply, start working automatically, and boil for about 35 minutes.

4. Cool the boiled beans, put them in a mixing cup, remove some water, and stir well.

5. Pour into a bowl.

6. In a non-stick frying pan, add minced beans, corn oil and rock sugar.

7. Heat over low heat and stir-fry for 15 minutes.

8. Serve out, and that's it.

Ingredients: 450g red beans, 100ml cooking oil, 200g sugar, production steps].

1.First of all, pour 450g of red beans into the basin, wash it with water, and then soak it in water for one night, the volume of red beans in the next morning has become significantly larger, and wash the soaked red beans with water again to remove the astringency of the red beans.

2.Pour the washed red beans into the rice cooker, add a little more water than you usually cook, close the lid and press to speed up cooking.

3.Pour the boiled red beans and red bean soup into a food processor and beat them into red bean puree, and beat them for a shorter time if they like to eat grainy ones, and beat them for a longer time if they like to eat delicate ones.

4.After beating, pour the red bean paste into the non-stick pan, keep stirring throughout the whole process to prevent the pot from sticking, fry out a part of the water, add 100ml of cooking oil to the pot 3 times, add oil each time and fry until the bean paste completely absorbs the oil and then add the next oil.

5.After adding the oil three times, add 200g of sugar to the pot twice, fry the sugar added for the first time until it melts evenly, add the remaining 100g of sugar, and fry evenly.

6.Stir-fry the water of the red bean paste, and the red bean paste begins to hold together, and our red bean paste is ready.

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.

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.

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