How to make red bean paste, the classic way to make homemade red bean paste?

Homemade soft and glutinous sweet red bean paste]——

Ingredients]: 400 grams of red beans, appropriate amount of water, 120 grams of rock sugar, 20 grams of cooking oil.

Steps]:

1. Prepare the ingredients you need and start making! First, pick out the bad and bad beans and clean them. We use an electric pressure cooker to make the bean paste filling, which does not need to be soaked, which is simple and time-saving.

2. Put the cleaned red beans into the inner tank of the electric pressure cooker, and then add water that is 1 knuckle higher. If you add too little water, the beans will become hard, and if you add too much water, there will be more soup after cooking, and it will take too much time to fry the bean paste.

3. Put the inner tank back into the electric pressure cooker, turn on the power, and select the first gear of "beans and hoof tendons" for 25 minutes. If it is a normal pressure cooker, it will also take 25 minutes.

4. When the time is up, wait until the pressure limiting valve is completely released before opening. Once the nonstick pan is heated, add about 20 grams of cooking oil.

5. Pour out the boiled red beans, put them in the pot, stir and cover with a lid, and cook over medium heat for 3 minutes.

After a few minutes, open the lid, add 120 grams of rock sugar, and slowly stir-fry until the rock sugar melts. The amount of rock sugar can be adjusted according to your preference, or you can leave it alone, and you can also replace it with white sugar or brown sugar. I make bean paste, if you like to eat bean paste, you can first put the boiled beans into the wall breaker to polish it, filter it and add more oil and then fry it to make red bean paste.

7. After the rock sugar melts, you can see that there is still a lot of soup in the pot, it doesn't matter, you must be patient, stir-fry slowly over low heat, don't be lazy!

8. Keep the minimum heat and stir-fry slowly, the soup will be less and less, use a silicone spatula to cut the bottom of the pot, there is not much soup left, and the bean paste will still be a little moist.

9. Continue to fry on low heat for another 2 minutes, now you can see that the surface of the bean paste is a little dry, but it is still a little soft, you can turn off the heat at this time, and then continue to fry it will be too dry, because the bean paste will become slightly hard after cooling.

The soft, glutinous, sweet and delicious red bean paste is ready, isn't it very simple? As long as the beans are cooked first, you can fry a pot of sweet and non-greasy bean paste in 10 minutes, making bean buns and dim sum delicious! Make a pot of red bean paste in 10 minutes, bean buns and snacks can be used, delicious and not greasy, and the method is simple.

I bought red beans, I wanted to cook a sugar water, but I found that the red beans were soaked a little too much, so I took some to make red bean paste, which was just enough to make ten red bean shortbread.

Ingredients. 200g of red beans with water.

70g of sugar (depending on your own taste) Appropriate amount of salad oil.

Steps to make homemade red bean paste.

1.200 g of red beans washed.

2.This was soaked overnight with water.

3.Put it in a milk pot, add water 2cm higher than the red beans and boil over high heat, turn to low heat and boil, it will be easier to have a pressure cooker, I didn't use the milk pot to boil slowly.

4.When the water boils to half of the original, you have to keep stirring to prevent it from sticking, if you don't take it out to see if the red beans are boiled and bloomed, as shown in the picture, they are blooming, and I used a food processor to break them, so you can take them out to this extent.

5.Remove and let cool.

6.Put it in a food processor and whip it, I started with a milkshake.

7.After whipping, put in dense eye gauze to filter out the excess water.

8.Squeeze out the water and remove from the gauze.

9.Put an appropriate amount of oil in a pan without sticking, 10Add sugar and stir-fry until bubbly.

11.Pour in the red bean paste and stir-fry constantly.

12.When all the sugar solution is absorbed, it can be put out of the pot and cooled for later use, which can be sealed and refrigerated, and used up as soon as possible within two or three days.

Azuki beans are the most commonly used ingredient in various fillings and are used in a wide range of applications. But a lot of the time, it's the stuffing that you buy, and it's actually better and healthier to make yourself. There are two commonly used methods of red bean paste, one is red bean paste, the stewed red beans are beaten into puree with a food processor, and sugar and cooking oil are added when stir-fried, which has a delicate and oily taste, and is often used in the production of pastries.

The other is red bean paste with particles, the stewed red beans are directly fried with sugar, no oil is put when stir-frying, the taste is sweet and the taste of the red beans themselves is more fragrant, this red bean paste is often used in the production of home-cooked pasta. Today, this red bean paste is more suitable for home-cooked pasta, it is my favorite with particles, less oil, and healthier.

Ingredient breakdown. Red beans, sugar.

1. Wash the red beans and soak them in water for more than four hours (if the weather is hot now, you can put them in the refrigerator).

2. The soaked red small has grown a lot.

3. Put the soaked red beans into the electric pressure cooker, pour in water and cover the knuckles of the red beans.

4. Cover the pressure cooker lid, select the bean hoof tendon button, and select simmer for the cooking method, which is 50 minutes by default.

5. Open the lid of the pressure cooker after the program, and the red beans are already very soft. And there is no excessive moisture.

6. Put the boiled red beans directly into the wok.

7. Stir-fry to remove some of the water vapor and add sugar.

8. Fry over low heat until the sugar dissolves, and the bean paste can stand immediately.

9. The finished red bean paste can be kneaded into balls or pressed into various shapes with molds. For direct consumption or pasta wrapping bean paste buns for pastries, you can make more at a time, put them in a bag, seal them and freeze them in the refrigerator, and it is very convenient to take them out when you use them.

Ingredients: red beans, sugar, oil.

Make] Wash the red beans and soak them overnight.

Put appropriate water and soaked adzuki beans in the rice cooker, and cook until the red beans are pinched and twisted.

Put the boiled red beans in a food processor, add appropriate water, grind finely, and set aside.

Put corn oil in a wok, pour in the ground red bean puree, and stir-fry. Add the sugar in three divided doses.

Stir-fry until you have a strong aroma and the desired viscosity.

After the fried bean paste is cooled, it can be divided into portions and stored in the refrigerator for two or three months.

Red adzuki beans should be selected with relatively large grains, more meat and less skin.

Soak the adzuki beans for more than three hours until the beans are soft. I usually soak overnight. When the weather is hot, soak adzuki beans and keep them in the refrigerator.

If fried red bean paste is not used to make quicksand, corn oil can be used, which can be fried until fragrant without taking away other miscellaneous flavors. If lard is used to make quicksand filling, the fried bean paste can be better coagulated to make the filling, and there will be quicksand after heating.

Sugar can be made with white sugar, or brown sugar or rock sugar, which can increase the color of the bean paste and have the aroma of rose bean paste.

During the frying process, the bean paste will blister and burst, so please pay attention to safety.

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.

9. Finished products. 10. Finished product.

Tips: If you want to make pastries such as bean paste buns, you can do without oil, and if you want to make puff pastry, it is recommended to add corn oil to make oily bean paste. The amount of sugar can be adjusted according to personal taste, and brown sugar can also be replaced with white sugar.

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 steps three times, that is, add three times of cold water, 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 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.

The ingredients required for red bean paste include an appropriate amount of red beans, an appropriate amount of brown sugar, and an appropriate amount of salad oil. How to make red bean paste at home:

1. Soak the red beans in water overnight.

2. Boil the red beans in a pot for 5 to 10 minutes, then pour out the first round of water, because the first water will have a bitter taste.

3. Put it in a pressure cooker, add an appropriate amount of water, put over the red beans, and press over medium heat for 30 minutes.

4. Open the lid, add an appropriate amount of brown sugar, and use high heat to remove excess water.

5. Add an appropriate amount of salad oil or olive oil to the wok.

6. Dry the water into red bean paste.

Preparation of red bean paste.

Ingredients: red beans, sugar.

First of all, we need to clean the red beans, soak them in water overnight for later use, put the soaked beans into the pot, add water just over the beans and start cooking.

Mash the boiled beans with a spoon. Then choose to heat the wok, then put a little oil, and then you can choose to put in the pounded bean paste, add an appropriate amount of sugar, and stir-fry to balance. At the same time of stir-frying, we should continue to pound the bean paste, be sure to let the bean paste evenly heated, and wait until we feel that the moisture in the red bean paste is getting less and less, and the bean paste is getting drier and drier.

The nutritional value of red bean paste.

Red bean paste is a very nutritious food, in red bean paste, in fact, the most important nutrients are from red beans, for red beans, this is a kind of bean food that we are familiar with, such food is actually very beneficial to women's health, at the same time, the nutrients contained in red bean paste are very high, it is more than wheat, millet, corn and other foods, the protein in red bean paste is very rich, and the starch in red bean paste is also very rich, In particular, it is also rich in dietary fiber, which is a good choice for us to promote gastrointestinal health. At the same time, by eating red bean paste, it can also be found that there are a variety of inorganic salts and trace elements in red bean paste, and at the same time, potassium, calcium, magnesium, iron, copper, manganese, zinc and other trace elements in red bean paste are very rich, which can be meaningful to our health. In the red bean paste, it is also rich in a large amount of vitamin B1 and B2, especially the protein and a variety of minerals in the red bean paste are very good, so the red bean paste can have the effects of blood nourishment, diuresis, swelling, and heart activation.

The red beans are cooked, then put in the stuffing machine until they are minced, until there is no bean skin, and then it is good, it is delicious, remember to add sugar.

Regarding the classic practice of homemade red bean paste, that's fine, put it in the pot and steam it if you have more, remove the skin after steaming, and after removing the skin, this red bean is inside, everyone takes the buns, and the activities are more delicious.

05 Red bean filling:

Organic red beans 200g.

and three pots of sugar (brown sugar) 200 grams.

Boiling water 70 ml.

How to make:1Wash the red beans with plenty of water;

2.Boil the red beans with plenty of water, cover the lid on low heat, simmer for 20 minutes, and then remove the red beans; 3.Pour the red beans back into the pot, add enough water to cover the red beans and simmer for 60 to 90 minutes, do not stir the red beans during the cooking process, make sure they stay where they are, and if you notice that the water is reduced and the red beans are exposed, add a little more water.

When you feel that it is almost ready, pick out a few more red beans of different specifications and pinch them flat with your fingers until most of the beans can easily pinch the parts that are not hard; 4.When most of the beans are cooked, turn off the heat, cover and simmer for 20 minutes, then pour out the red beans and strain the water 5Add the water to the sugar and heat over low heat until the sugar is all melted; 6.

Add the boiled red beans, turn on high heat to dry the water, and stir the red beans constantly to prevent them from sticking to the pan; 7.Cook to the right humidity and pour out the red bean paste to cool.

Red beans clear heat and detoxify, strengthen the spleen and stomach, diuresis and swelling, suitable for adults and children, it can be unfavorable for urination, spleen deficiency and edema, etc.

Boiling red bean porridge, red bean syrup, and bean paste filling are all common ways to eat.

Today, I will share with you how to make natural and additive-free red bean paste filling.

Making your own red bean paste filling will have a more bean flavor and a slight graininess, and the finished product bought outside will be sweeter and less bean-flavored.

Written on the front: 1Do I need to buy a blender separately? You don't have to.

It takes a little effort and time to press by hand, and the filling is not as smooth as that of a food processor, but it tastes soft and slightly grainy, which is completely different from the finished product bought outside.

2.Does red bean paste need to be peeled? It depends on personal preference.

The skin of red beans can be used directly after cooking, and it contains a variety of nutrients that are beneficial to the human body.