How easy is red bean paste? A classic way to make homemade red bean paste?

1.Wash the red beans and soak them for a day.

2.Put water in the pot, the ratio of water and red beans is 2:1, turn off the heat after boiling, do not lift the lid, and simmer directly for 4-5 hours. (I usually turn off the heat after boiling in the morning and then work until noon).

3.Bring water to a boil, wait for a boil, then turn off the heat and simmer for 4 hours. (simmered from noon to evening) 4

After opening it again, it is good, so that the boiled red beans are relatively complete, which is very suitable for making honey red beans to eat, if you make honey red beans, it is done, and you can eat it directly with honey or sugar.

5.If you make red bean paste, you can stir it with a spoon, add white sugar and stir well, and pound it slightly with a mashed potato press or garlic mallet.

The preparation of red bean paste is very simple. Soak the red beans first, it is best to soak them one night in advance, put the soaked red beans in the pressure cooker and press them for about half an hour, do not have too much water, and stir-fry the boiled bean paste in the pressure cooker until the water is dry, but not too dry. Add an appropriate amount of sugar, stir well, and the red bean paste is ready.

The red bean paste produced in this way is grainy and sandy, and it is very delicious.

Soak the red beans overnight, press them in a pressure cooker, puree them with a food processor, put oil in the pan, pour the red bean puree into the oil, and add sugar. Stir-fry the red bean paste until it is dry.

After the red beans are steamed in the pot, they are crushed with a spoon, and then added to the sugar and stirred evenly to get a red bean paste.

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.

Ingredients: 200 grams of red beans, white sugar (75 grams), 50 grams of vegetable oil (you can taste the taste of sugar and oil when stir-frying, and let the sweetness control by yourself).

How to make peeled red bean paste:

01.Soak the red beans in water overnight and cook them in a pressure cooker or regular pot until they bloom. Place on a flour sieve and drain the water.

02.Press the lentils with a rice spatula and grind out the beans. (I like to use a trapezoidal spatula for baking, and the ground puree sticks under the net to scrape off).

03.Scrape until only the bean skin is left on the net. (Don't use the tofu skin, or eat it).

04.Leftover bean paste in a pot.

05.Put the bean paste, sugar, and oil in a frying pan over low heat until it looks like a paste at first.

06.Sauté all the way until a nonstick spatula is ready.

Ingredients: 200 grams of red beans, white sugar (75 grams), 50 grams of vegetable oil (you can taste the taste of sugar and oil when stir-frying, and let the sweetness control by yourself).

How to make peeled red bean paste:

01.Soak the red beans in water overnight and cook them in a pressure cooker or regular pot until they bloom. Place on a flour sieve and drain the water.

02.Press the lentils with a rice spatula and grind out the beans. (I like to use a trapezoidal spatula for baking, and the ground puree sticks under the net to scrape off).

03.Scrape until only the bean skin is left on the net. (Don't use the tofu skin, or eat it).

04.Leftover bean paste in a pot.

05.Put the bean paste, sugar, and oil in a frying pan over low heat until it looks like a paste at first.

06.Sauté all the way until a nonstick spatula is ready.

The recipe of red bean paste is red beans, white sugar, and water, and the specific operation steps are as follows:

1. Wash the red beans, add water and soak for one day.

2. Put water in the pot, pour in the foamed red beans, boil over high heat, change to medium heat and simmer, and cook until the red beans are soft.

3. After the red beans are cooked, separate the red bean water from the red beans, pour the cooked red beans into the pan, add sugar, press with a spatula, and fry until the sugar is completely melted.

4. Put the prepared red bean paste on a plate, cool and serve.

Preparation of white bean paste:

Add water to the white kidney beans, put them in a pot and boil them, then twist them and set aside.

Put oil in the pot, put sugar, two circles of low heat, keep stir-frying, the sugar melts, add twisted white kidney beans, or keep frying until dry.

If you want to remove the shell, put the twisted white kidney beans in a stainless steel basket, put half a basin of water in a basin, put the stainless steel basket into the basin, stir the bean paste by hand, leave the shell in the basket, and the basin is fine sand, pour it into a white cloth bag and hang it dry. The method of stir-frying is the same as above.

Note: Do not stick to the pan when stir-frying.

The use of red beans (red beans) and mung beans is red bean paste and mung bean paste, and the method is the same.

You can do a little more at a time, put it in a food bag, tie it tightly with gold, and put it in the freezer compartment of the refrigerator.

Don't soak in soda!

1.Wash the red beans and soak them in water overnight.

2.Put the soaked beans into the Adi pot and add water just over the beans. Press the Cook Porridge button.

Mash the cooked beans in a pot with a wooden spoon. (It can also be broken by a machine.) ）3.

Mash the cooked beans in a pot with a wooden spoon. (It can also be broken by a machine.) ）4.

Heat a wok, put a little oil, add the pounded bean paste, add an appropriate amount of sugar, and stir-fry.

5.While stir-frying, continue to stir-fry the bean paste, so that the bean paste is evenly heated, until you feel less and less moisture and the bean paste is getting drier and drier.

6.The bean paste filling is ready. It can be eaten directly, it can be wrapped in steamed buns filled with bean paste, and various snacks can be made. The inedible bean paste filling is wrapped in a fresh-keeping mold and put in the freezer for use at any time.