What will make black bean paste softer?

Not all beans can be made into sand, and in the past, it was only known that red beans and mung beans were suitable for making red bean paste.

A few days ago, when I was making vinegar soaked black beans, I accidentally harvested black bean paste, which was really crooked and super delicious

Ever since I watched Mango Channel's "Encyclopedia", I have started to make vinegar-soaked black beans. In the past, I only ate big black beans because I liked the green bean hearts under the black skin, and the yellow heart small black beans I only bought once, and I had only seen these two before.

After eating the first bottle of vinegar-soaked black beans, I asked my mother to help me buy a pound of black beans, but my mother bought back a kind of white-hearted little black beans that I had never seen.

The big black beans with green hearts are closer to soybeans, which are suitable for soy milk and tofu. It's not bad to make black bean sauce. The small black beans with yellow hearts are flat, and the big black beans are not quite the same in shape, I don't think they are very delicious, so I will not buy them again after buying them once.

This time, the white beans and big black beans that my mother bought were in the same shape, but they were smaller, but they were very soft and rustling when cooked, which surprised me very much!

Soft black bean paste

This is the absolute lazy version of the bean paste, because there is no need to soak beans, no need to stir-fry, and the sweet and soft black bean paste can be made in 15 minutes

This also starts with vinegar soaked black beans, and there are no more than two kinds of vinegar soaked black beans taught online in the past: directly using raw beans to soak in vinegar or soaking in well-cooked beans. In "Encyclopedia", Zhang Wuben's practice is not to soak beans, cook beans directly, soak them in vinegar for a week, and then chew a few pieces a day, which has the effect of tonifying the kidney.

I find this black bean very difficult to cook, usually it takes an hour or two. I thought it was a bit of a waste of time and energy, so I asked my mom to cook it in a pressure cooker for me.

Clean the red bean paste, soak it overnight, put it in the pressure cooker and steam it into a food processor to make red bean paste, take it out and pour it into a hot pot and keep stir-frying, add cooking oil and sugar three times between the periods, and the fried is very viscous and can be buried directly out of the pot, so that the fried red bean paste will be red and black, and it smells very fragrant.

How to fry red bean paste to black.

Red bean paste is very popular in life, it can be used to make egg yolk crisp, bread, buns and other fillings, the sweetness is moderate, the taste is very good, and the production of red bean paste, its main raw material is red beans, usually after cooking, it has to be put in the pot to fry for a period of time, in the process must be more meticulous.

First of all, we clean the red beans, add some water to them appropriately, put them in a container and soak them in a bowl, and soak them for a longer time, so that they are easier to steam when steaming. Pour the soaked red beans and water into a pressure cooker or rice cooker and steam for a while, and then put them in a food processor to make red bean paste.

Take out the red bean paste, pour it into the hot pot, use the spatula to draw a circle and keep stir-frying, the heat should not be too big at first, medium and low heat, and then start to heat up and reduce the heat, and add cooking oil and sugar to the forest liquid reed in three times, and wait for the stir-fry to be slightly viscous and not too thin to get out of the pot. Generally, the red bean paste will be red and black after stir-frying, which makes people look very appetizing.

Yes, here's how

Preparation materials: 500g of black beans, 160g of sugar, 220g of peanut oil, 1000ml of water Production steps:

1. Soak the black beans overnight in advance.

2. Wash and add 1000ml of water, cook in a pressure cooker for 30 minutes 3. The boiled black beans can be crushed directly by hand, if they are not crushed, then you have to continue to cook for another 10 minutes to 20 minutes.

4. Use a wall breaker to beat into mud.

5. As shown in the figure, if there is no wall breaker, then use a sieve to sieve so that the bean paste will be delicate enough 6. Pour the bean paste into the bread machine barrel and adjust it to the function of stir-frying dried fruits, first stir-fry the bean paste for 20 minutes, add peanut oil 3 times, and each time it must be fully absorbed before adding it to the next time.

7. Stir-fry until the oil is completely absorbed, then add granulated sugar and continue to stir-fry 8.

9. Finished product drawing.

Black beans can be made into bean paste as follows:

1.Soak the black beans in water in advance.

2.Wash the soaked black beans.

3.Put it in an electric pressure cooker and add an appropriate amount of water to boil.

4.Set up for 30 minutes.

5.Put the boiled black beans to cool and put them in a blender, add an appropriate amount of water and sugar, and beat them into a pureePour the black bean puree into the pan and stir-fry over medium-low heat, adding the salad oil several times during the frying process. Stir-fry until the water has completely evaporated.

1.Wash the black beans, drain and set aside.

2.Put the black beans in a saucepan and sauté the moisture of the dried black beans over medium heat3Turn to low heat and fry until the skin of the black beans is cracked, turn off the heat and let cool.

4.Take a clean container without oil and water, put in the cooled black beans, and pour in the freshly opened balsamic vinegar; The amount of vinegar is based on completely submerged black beans, and you can decide how much garlic you want to put on the surface.

5.Seal the container tightly and store it in a cool place or refrigerator7 before servingCooking tips.

1. It is recommended that you use glass containers, because plastic boxes are easy to be corroded by vinegar.

2. After soaking, each black bean is full and shiny, and after 7 days, when the lid is opened, a rich vinegar fragrance rushes to the face, making people salivate. For those who are not accustomed to the taste of pure acid, you can add an appropriate amount of minced mustard to taste better. Every morning, when our family drinks mixed bean paste, we eat a small dish of vinegar-soaked black beans, and the hair of the elders in the family is getting darker and shinier.

However, the method of black bean black hair is not immediate, black as soon as you eat it, but it requires a process of persistence, as long as you stick to it and maintain a good lifestyle, you will definitely be able to eat more beautiful and healthier.

3. There are two ways to soak black beans in vinegar: one is to soak cooked beans in vinegar, and the other is to soak fried beans in vinegar. The two methods have their own advantages and disadvantages, cooked beans have a good taste and a short marinating time, but they will lose some nutrients; The pickling time of green beans in vinegar is longer, and the taste is poor, but it is more nutritious.

Personally, I think it's safer and more hygienic to use 7-minute cooked black.

Search for it: How to fry black beans to be fragrant and crispy? Do you need to soak it? Should I put other additives?

1.Soak the red beans overnight, change the water twice in the middle, and then press it in a pressure cooker for 20 minutes, then pour it into a sieve, press it with a spoon, filter out the bean paste, wrap it in gauze to squeeze out the water, and put it in a basin for later use.

2. Put oil in the pot (this oil can be put a little more), put sugar in, I haven't measured the amount of sugar, I estimated it myself, boil it on low heat until the sugar has changed color, melt, pour the bean paste in the basin into it and stir-fry, hehe, this is also a personal work, you have to keep frying, because the bean paste will splash out, and you will be burned if you are not careful, while frying, you can also taste it, see that the bean paste eats the oil, you have to add oil to fry it, the oil is less, the bean paste will not be sandy, a total of three or four times to add oil, You also need to add sugar, this one will be done by yourself, if you like sweet, put more, if you don't like it, put less. Keep stir-frying until the bean paste changes color, the color is darker, and it seems to be thicker, non-stick pan, non-stick frying spoon, and it looks more moist.

3.After making the bean paste, it can be used to wrap buns, it can be used to steam sweet and burnt white, and it can also be used to make fillings for various things you like to eat.

Bean paste is generally divided into two kinds: coarse sand and fine sand, the beans are cooked, then poured in a fine cloth, put in water and kneaded, the bean paste is all in the basin, and the bag is all bean skin. Then pour the bean paste and water into a cloth bag and wring it dry for later use. Heat the lard, pour in the fine sand, add sugar, and stir it all well, and it is black fine sand.

And if the beans are cooked, use a blender to break the skin together, it is coarse sand, and the sand yield is higher. The other steps are the same as above.

Soak it with water first, pick it up when the bean skin is wrinkled, cover it with a damp cloth (towel) until the bean skin becomes flat, operate about 3 times, the main purpose is to have a certain amount of moisture in the bean heart, pay attention to the moisture should not be too much, otherwise it will not be bean-shaped if it is too crispy.

Before frying the black beans, soak them for an hour, until they are softened, drain the water, and then they can be fried.

Add a little water to the process of arguing black beans and you can strangle.

If you want the black beans to be crispy, you can't fry them directly, you need to soak the black beans completely and drain the water and fry them in coarse salt or sand.

The main practices are as follows:

1. Pick out the broken or mutilated particles in the black beans first.

2. Soak the black beans in water for 1-2 days until they are completely soaked.

3. Drain the water on the surface of the black beans.

4. Put the coarse salt grains in an iron pot, fry hot, and then add the black beans.

5. Keep stir-frying until the sound of black beans popping fades.

6. You can twist the black bean skin by hand, taste the bean kernel and turn off the heat when it becomes crispy.

7. Sift out the black beans with a colander or coarse salt sieve and let them cool before eating.

A few tips when frying black beans:

Yes, here's how

Preparation materials: 500g of black beans, 160g of sugar, 220g of peanut oil, 1000ml of water Production steps: 1. Soak black beans overnight in advance.

2. Wash and add 1000ml of water and cook in a pressure cooker for 30 minutes.

3. The boiled black beans can be crushed directly by hand, if they are not crushed, then you have to continue to cook for another 10 minutes to 20 minutes.

4. Use a wall breaker to beat into mud.

<>6. Pour the bean paste into the bread machine bucket to adjust to the function of stir-frying dried fruits, first stir-fry the front traces of the bean paste for 20 minutes, add peanut oil 3 times, and each time it must be fully absorbed before adding the next time.

7. Stir-fry until the oil is completely absorbed, then add granulated sugar and continue to stir-fry.

8. Stir-fry until you can hold a ball.

9. Finished product drawing.

The key to stir-frying black beans is to soak the black beans for at least 8 hours, and then stir-fry them with enough heat. The specific steps are as follows:

1.Wash the black beans and soak them in clean water for at least 8 hours to allow them to fully absorb water and expand.

2.Drain the soaked black beans and blot the water with a kitchen paper towel.

3.Turn on medium-high heat, add enough cooking oil, and when the oil is hot, pour the black beans into the pan.

4.Stir-fry the black beans quickly to keep the heat high, so that the black beans are evenly heated, and prevent burning due to excessive heating.

5.Saute until the black beans are crispy and golden brown, then turn off the heat.

6.Use a kitchen paper towel to blot off excess oil.

As for whether there are additives, under normal circumstances, fried black beans do not need additives from land ships. If the purchased black beans have been processed, such as fried or seasoned, additives may be present. If you want to avoid additives, you can choose raw unprocessed black beans and sauté them yourself.

Fried black beans crispy without additives, fried black beans crispy method: When frying black beans, coat the surface of the black beans with a layer of starch, then coat it with a layer of egg liquid, and then put it directly into the pot to stir-fry. First put the black beans in the water to soak them, then soak the black beans until soft, then heat the oil, and wait until the oil temperature is 30% hot, put the black beans in and stir-fry, stir-fry for about five minutes, so that it will become crispy and crispy.

Before the black beans are fried, they should be soaked in cold water for about 12 hours before they can be fried, if they can't be soaked for this time, the fried black beans may not guess cooked, and the fried black beans should be fried slowly over low heat, and the black beans will be fried until the black beans become crispy, and the black beans will be considered good.