Because my daughter likes to eat rice dumplings with bean paste, I often make some stuffed ones with bean paste. This bean paste is delicious, but it's not easy to make. It's either too thin, undercooked or burnt.
After years of repeated operations, I finally found a simple, fast and very healthy method for making bean paste.
First, prepare materials; Red beans, brown sugar. The ratio is one to one. I like to make red bean paste with adzuki beans. Compared with red beans, red bean paste is more fragrant. In terms of medicinal value, adzuki bean has better dehumidification effect.
Second, the adzuki bean is soaked for more than one night 12 hour, and its volume seems to be more than double that of the original.
Third, this is the most critical step. Our beans are not boiled, but steamed. Put the soaked beans on a steamer and steam them for about 40 minutes. When you twist them, they will break.
Fourth, pour the beans into a big pot and let them cool to see if the steamed red beans are dry and fluffy.
Fifth, pour the cold red beans into the cooking machine and crush them.
6. Pour the mashed red beans into a large basin, then put the brown sugar and red beans in a ratio of one to one and stir well.
Is my method simple? The bean paste made in this way is powdery, rustling and particularly sweet to eat. And it doesn't need to be fried, which is particularly healthy.
The bean paste stuffing made by my method is steamed, and there is little water in the bean paste stuffing, so it is easy to form when extruded and does not stick to hands. Whether it's dumplings, steamed buns or yam cakes, it's very easy to use.
So my bean paste jiaozi is especially popular with friends!
The same method is also suitable for making green bean paste stuffing. Honey, what do you think of my method?