How to make homemade red bean paste and how to make homemade red bean paste

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.

Preface. Red bean paste is a commonly used ingredient in Chinese and Western desserts, and it tastes sweet and smooth. Red beans have a high medicinal and good health care effect, red beans can be used for medicinal purposes, clear heat and detoxification, strengthen the spleen and stomach, diuresis and swelling, ventilation and annoyance, can be unfavorable for urination, spleen deficiency and edema, beriberi, etc., since ancient times, people have been concerned, Li Shizhen called red beans"Valley of the Heart"。

Material. Ingredients: 250g of red beans;

Excipients: 120g of white sugar, 80g of corn oil

Homemade red bean paste.

Wash the red beans in advance and soak them in water for 3 hours.

Add the red beans to the rice cooker, add the water covered with the red beans and start to boil, turn to low heat and cook for 40 minutes.

After cooking, the red beans are already rotten, and they will become pureed when stirred.

Use a cooking cup to whip the red beans until they are smooth and smooth, and if they are too dry, you can add some water to beat them.

Weigh the oil and sugar.

Pour the beaten red bean paste into a non-stick frying pan, add sugar, and stir-fry slowly over low heat.

After the sugar is dissolved, add the oil in batches, each time until the oil and red bean paste are completely fused.

Stir-fry until it becomes very sticky, and it becomes a delicate red bean paste.

Tips: When frying red bean paste, you should keep turning and stir-fry over low heat, otherwise it will be easy to paste the bottom and affect the taste.

Red bean paste boiling method sharing.

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

1. Wash and soak the red beans. Soaking in advance is easy to boil, and you don't have time to soak it;

2. Pour the soaked red beans into the pressure cooker liner;

3. Add an appropriate amount of water according to the degree of soaking and soaking of red beans;

4. Cover the family with the source cover, start the power and select the "bean hoof tendon" function to start cooking;

5. The cooked red beans are pressed with a spoon, which is easy to crush to indicate that it is cooked, if a program is not cooked, another program can be cooked;

6. Pour the boiled red beans into the bread bucket, add brown sugar and butter;

7. Start the "jam" program of the bread machine;

8. After a program is over, it feels a little wet and there are a few particles in a trillion state, and you need to start another program;

9. After the two procedures, the red bean paste is ready.

Raw materials (about 1600 grams of finished products).

Red beans 2 packets (700g).

Sugar 250 grams.

Maltose 150 grams.

1 8 tsp salt.

butter 4 7 tablespoons.

If maltose is not available, use 350 grams of sugar).

Preparation of the Silver Envy.

1. Soak the red beans in cold water overnight. Put the red beans into the pressure cooker, add water to cover the red beans, boil over high heat, steam on low heat for 15 20 minutes (see the performance of the pressure cooker), turn off the heat. Leave to cool.

2. Put the red beans with the soup and water into the food processor or blender and break them, and then filter them into the container with a strainer (it is better to filter the bottom of the strainer in water). The bean skin that cannot be filtered is thrown away or used for other purposes.

3. Settle the filtered bean paste for a few hours, and gently pour the water on it. Then put the bean paste in a pot and bring to a boil over high heat, cook over medium heat until the bean paste becomes sticky, add sugar, maltose and salt, and continue to stir-fry until the bean paste is dry. Turn off the heat, add butter, stir well, and let cool.

Note 1: The red bean paste should taste slightly sweeter, because it is used to make filling, if the sweetness is just right when eaten empty, the sweetness will not be enough after the skin is wrapped.

2. The amount of sugar and butter can be adjusted according to your liking, but it is recommended to put more butter so that the taste of the red bean paste filling will not be too dry and astringent.

3. Red bean paste can be refrigerated for 3 days, if you do too many potatoes at a time, you can't eat it temporarily, seal the pie and put it frozen, and it will be no problem for a few months.

250 grams of red beans, 50 grams of sugar, 30 grams of salad oil.

Production process. 1. Soak the red beans overnight and simmer in an electric saucepan for 5 hours until the red beans are cooked;

2. Continue to simmer the 250g red beans for 1 hour until they are more ripe.

3. Remove a part with a colander and put water in the bowl below;

4. Put the colander and red beans in water, twist and press with a spoon, and squeeze out the red bean paste with Songfang.

5. After the red bean paste is squeezed, filter the red bean water with clean gauze and squeeze out the water to get dry red bean paste.

6. Put 30 grams of oil in the middle of the wok, pour in the red bean paste and sugar and stir-fry over low heat, and it can be fried into bean paste after 1-2 minutes.

7. After cooling, put it in a sealed bowl and refrigerate it, and try to eat it within a week to ensure freshness.

Make the ingredients. 500g of red beans, 30g of white lotus seeds, 10g of lily, appropriate amount of tangerine peel, about 500g of rock sugar

Production process. 1. Wash the red beans, lotus seeds, and lilies, and soak them in water for two hours;

2. Boil the water, put the red beans (and soaked bean water), tangerine peel, lotus seeds, and lily into the pot;

3. After boiling, boil over medium and low heat for two hours, and finally boil over high heat for about half an hour;

4. Boil until the red beans are sandy and there is an appropriate amount of water, then you can add sugar to flavor the cherry blossoms, and the sweetness is according to everyone's preference.

Crafting tips. Red beans do not have to be soaked for too long, at most one to two hours, and if you don't have time, you can not soak them, and do not soak them in hot water. Don't use tangerine peel too much, but use it well.

You can add water halfway, but the ratio of beans to water depends on personal preference, of course, red bean paste can not be boiled out too few beans, red bean soup can be a little thinner. The rock sugar must be served at the end, otherwise the red beans will not be boiled. Finally, switch to a high-heat pot so that the red beans can be boiled and scattered into sand.

As a food with high nutritional value and special deliciousness, red bean paste is liked by many people in ordinary life, especially female friends like to eat some yew, which can play a role in beauty and blood replenishment, red bean paste is made of red beans and sugar as raw materials, if we want to eat some red bean paste at home, then how should we make it?

How to make red bean paste

Red bean paste is formed after processing and making red beans and brown sugar, if we want to make red beans at home, it is best to buy some fresh red beans, and some sugar, first of all, we will buy back the red beans after cleaning, soak them in a pot one night in advance, when making them, we will take out the red beans and put them in the pot, add the amount of water until the red beans are not over, and then we boil the water over high heat, and then turn to low heat and slowly simmer for a period of time, until the red beans are boiled soft, Then use a colander to remove the red beans and put them in a strainer.

We put the red beans into a blender and beat them into the shape of powder, at this time the red beans are made by washing sand, and then we put it into the pot of stir-frying, fill it with the appropriate amount of brown sugar, the amount of sugar added can be according to personal preference, if you like to eat sweet, you can add more, and then add the appropriate amount of warm water, and then we boil it over high heat, and then turn it to a branch and simmer slowly over low heat, and then put in an appropriate amount of cooking oil. After adding the oil, we need to use a spoon to stir constantly in the pan to avoid sticking. Before the red beans are thoroughly fried, we also need to add cooking oil to them two or three times, and when the water is almost dry, we can take out the red bean paste and let it cool under natural conditions, so that a very delicious homemade yew is ready.

The above is how to make red bean paste for everyone, in ordinary life for people who like to eat red bean paste, you can make a set of red bean paste at home, which is not only very delicious, but also particularly healthy and has high nutritional value.

Extended reading: Red bean paste Preparation of red bean paste.

A new way to save time with red bean paste! If red bean paste is the soul of a dessert, I don't doubt it at all.

A new way to save time with red bean paste! If red bean paste is the soul of a dessert, I don't doubt it at all.

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

Tools: simmering pot, stainless steel strainer, crusher, vegetable pot.

Ingredients: 500 grams of red beans, a little sugar (according to your taste), a small amount of cooking oil.

Production process. 1. Wash the red beans first, then put them in a pot (simmering pot), and add water (to submerge the red beans for nearly 2 cm).

2. Turn on high heat and cook until boiling, then turn on low heat and simmer for half an hour, and finally turn off the heat and put it in the rice burger for 6 hours.

3. Take out the boiled red beans and put them in a strainer to filter the red beans, put the filtered bean paste skin into a pulverizer and beat it into powder, and then put it all together with the filtered fine bean paste.

4. Pour all the fine sand into the vegetable pot (with a little water), add a little sugar, stir a little, boil on high heat until boiling, then turn on low heat and cook slowly, put in a little oil (a small spoon of the amount), at the same time, be sure to use a spoon to stir constantly to avoid sticking to the pan, and add cooking oil two to three times before the water boils dry. After mixing the bean paste and the oil well, take out the pot and put it in an appropriate utensil to cool.

Soak the red beans in water for two hours, then pour the soaked red beans into the pot, boil them over high heat first, then change to low heat and simmer slowly until the red beans become molten pulp, add sugar and start the pot. If you want to eat it chilled, let it cool before putting it in the refrigerator.

Basic ingredients: 1 cup of red beans, 200 grams of sugar, 1 4 cups of water, 30ml of salad oil. Preparation: 1

Put 4 cups of water in the pot first, boil with the red beans over medium heat, add 1 2 cups of water to continue to boil after boiling, wait for it to boil for the second time, remove it and drain it on the bamboo basket. 2.Pour the red beans back into the pot, cover the red beans with clean gauze and boil the red beans together over low heat, during which the water must be added to continue to cook the red beans until soft.

3.After softening, put it on a sieve and crush it with a wooden ladle on one side and filter it on the other. 4.

Put the filtered red beans in a cloth bag, add a little more water, and wring it out firmly. 5.Put 1 4 cups of water in a pot, boil sugar and salad oil together, wait until the sugar is completely dissolved, add 1 3 amount of (4), and cook slowly over low heat.

6.After some time, add another 4 to 1 of 3 and switch to low heat. 7.

Put the remaining 1 3 amounts into the pot and cook with a wooden ladle stirring constantly. 8.Divide the boiled bean paste into small balls as large as eggs and place them in a container to cool.

The amount of sugar can be increased or decreased according to each person's preference.

My practice: wash the laundry, soak for an hour or two (if the weather is cold in winter, soak in warm water), put it in a pressure cooker, a little water, a pressure, and it's OK.

Others say it's best to use steamed ......

Of course, it is the most convenient to put it directly in the soymilk machine and beat it into sand.

Ingredients: Red beans, rock sugar, vegetable oil (soybean oil, peanut oil or corn oil are acceptable).

Method: 1:300 grams of red beans, wash with water first. Of course, you can also use red beans and mung beans.

2: After cleaning them, pour them into the rice cooker and gently spread them out with a spatula.

3: Add an appropriate amount of water, the amount of water can probably be less than about 2 cm of red beans.

4: Use the rice cooker's rice cooking function to cook the red beans until soft.

5: Then pour our boiled red beans into the wall breaker, select the juice button to beat them into red bean puree.

6) Put the beaten red bean paste in a nonstick skillet.

7: Add 120 grams of rock sugar, slowly melt the rock sugar over low heat, and keep stirring in the middle to prevent the pot from sticking.

8: Wait until the rock sugar is completely melted before pouring in 40ml of cooking oil.

9: Continue to stir with a spatula to allow the bean paste to fully absorb the cooking oil, and the taste of the bean paste will be more delicate.

10: As the water slowly evaporates, the bean paste will become more and more viscous, like this our bean paste filling is ready, if you want to be more viscous, you can continue to stir for a while.

Tip 1: When boiling red bean paste, you don't need too much water, and the amount of water that doesn't exceed one centimeter of red beans is just right. If there is too much water, the boiled red bean paste will be too thin and the stir-fry time will be very long.

2. White sugar can also be replaced with brown sugar according to personal taste, brown sugar also has the effect of blood tonics, and it can be matched with red beans for better results.

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