When I was a kid, I never understood why the delicious red bean paste should be called washing sand, or my grandma said that I could not understand until I learned that it was really washed out of the sand. No wonder so delicious, really fine work. There are many versions of the practice, are similar, is the difference in the amount of oil, there is no oil fried, Japanese style filling more than one, most of the oil fried, more fragrant and longer shelf life.

Ingredients ?

Red beans 500 grams

Water 1000 grams (for soaking beans)

Water 1500 grams (for cooking beans)

Peanut oil 150 grams - 200 grams

(or peanut oil 75-100 grams, lard 75

Maltose 118 grams

Di sugar (yellow sugar) or white sugar and brown sugar each half 500 grams

Alternative fried filling recipe:

I. Fine sugar 300g

Peanut oil 100g

Osmanthus sauce 10g

II. Sugar 300g

Brown sugar 65g

Peanut oil 100-125g

Lard 100-125g

That's what washing the sand is all about I. Homemade Fine Red Bean Paste (Ultimate Revised) Directions ?

Wash the red beans by picking out the bad bean impurities and soak them in twice as much water (1,000 grams) for more than four hours to allow the beans to fully absorb the water.

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Drain the soaked beans and pour off the soaking water.

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Place the drained beans in a pressure cooker and add three times the amount of water (1500g). Depending on the water absorption of the beans, add slightly more water to cook the beans to the extent that the water submerges the surface of the beans by about 10 centimeters.

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Turn on the electric pressure cooker to cook the beans or the Gokuji rice program to cook the red beans until they are cooked and soft, and can be easily pinched by hand without leaving a hard core. (It's okay to use other pots, just cook the red beans until they are cooked and soft anyway).

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Puree the cooked beans with water in a food processor.

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Prepare the tools such as fine mesh sieve, scraper, cotton cloth, and steel bowl, and start washing the sand.

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Put the sieve on the steel basin, put in the beaten red bean puree, slowly pour in the water, while using the scraper to push the red bean puree on the sieve to rub, so that the bean skin and other impurities remain in the sieve, the bean sand and water through the strainer into the steel basin, which is the sand washing, and slowly all the red bean puree washed through.

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Put the cotton cloth on the steel basin, the wash out of the red bean paste water poured into the cotton cloth, the cotton cloth collected twisted and squeezed the cotton cloth, will be squeezed out of the water and poured out, the red bean paste to stay in the cotton cloth, you get the raw bean paste, a catty of red beans probably get the raw bean paste of two pounds or so. Do not squeeze too dry, so as not to bean sand dry not moisturized.

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Wash out the raw bean paste.

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The impurities such as bean skins that remain on the sieve, about 125 grams, are discarded.

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Prepare the ingredients for frying the red bean paste, peanut oil (or lard), two granulated sugars (or white and brown sugar), and maltose.

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Soften the maltose under hot water until it becomes runnable, about 60℃, and keep it warm until it is still runnable when you use it.

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Place a wok over low heat and add one-third of the peanut oil or lard to the wok.

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Add the raw bean paste and stir-fry over medium heat until the oil is completely absorbed.

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Add the remaining oil in two batches and stir-fry over medium heat, each time until the oil is absorbed before adding the next.

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Add the sugar and stir-fry over medium-low heat until the sugar is melted and absorbed.

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Add the sugar or brown sugar and stir-fry over medium-low heat until the sugar is melted and absorbed.

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Add the maltose and stir-fry over medium-low heat until the sugar is melted and absorbed.

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On medium heat, continue to stir-fry until the bean paste dries up and becomes sticky, and there is resistance to stirring, and it can be stacked in the pan without falling apart. The end judgment to the filling does not stick to the pan, does not stick to the spoon, touch the filling does not stick to the hand "three non-stick" shall prevail.

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Put the fried bean paste into a shallow pan and spray the surface of the bean paste with a little salad oil or cooked and cooled vegetable oil to prevent the skin from drying out during the cooling process. You can't cover it with a lid or plastic wrap to cool it; water vapor will drip into the bean paste and it will spoil easily.

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Tips

1, the practice in a nutshell is twice the water soaked beans, three times the water boiled beans, beaten into a puree buffered with water through a sieve net to remove the skin and leave the sand, add oil and sugar to fry. Soak the beans of the water is best to pour out without, boiled and mashed into the best over the sieve to remove the skin, because red beans contain saponins.

2, wash the sand can also be opened to the minimum head of the water with a long water slowly wash.

3, fried bean paste filling there are three mainstream practices: (1), Beijing-style method of sugar, sugar melting, pouring bean paste with fried, to almost dry, and then put the oil with the fried; (2), Guangzhou-style method ? Raw bean paste, sugar, one-fifth of the total amount of oil into the pot, boil with high heat, stirring while cooking, to a certain consistency and then switch to a small fire to the rest of the oil several times to gradually add, fried to the right consistency; (3), Takahashi style method in the hot pot into a small portion of the oil, add the bean paste, heated over a moderate fire, while frying and adding the rest of the oil one by one, the sugar, so that it mixes into a single entity, fried to the right consistency. The oil and sugar are put down in three times, the first time to stir-fry the sugar color, the second time to turn the color, and the third time to enhance the flavor. I have tested many times, I think the Takahashi frying method is the best operation, not easy to stick to the pan, and will not explode in the middle, the safety factor is higher. It is the fastest and safest way to fry, and the finished product is delicate and moist.

4, I use two sugar (yellow sugar) because of its color between white sugar and brown sugar, moderate sweetness, and no brown sugar bitter taste and finished product color brownish red. Adding a little maltose can increase the viscosity and make the finished product brownish-red and oily. Sugar and sugar can be adjusted according to personal preference, I tried a few times, I think it is still according to the golden ratio of 0.618 to put sugar sweetness is more appropriate, and can take into account the requirements of Chinese and Western points. If it is steamed and boiled and other fermented noodles to eat filling should be thinner and softer, baked with filling should be dry and harder. The oil used for stir-frying can also be lard or other vegetable oils, I think peanut oil is more flavorful. Put which kind of sugar oil, you can personal favorite, I have a note in the ingredient list.

5, fried sand is best to use copper frying pan or stainless steel frying pan, do not use iron frying pan.

6. Short-term use can be refrigerated and stored, temporarily not suitable for packaging sealed and frozen storage, use the first frozen thawed and then removed back to room temperature to use.

7. The ratio of oil and sugar in the recipe is based on raw bean paste, not the ratio of raw beans, so you can not say that what oil and sugar than the beans are still too much too sweet, and so on, bean paste used in different places on the ratio of oil and sugar requirements are different, if you are doing steamed fermented pasta fillings or eight treasures of the rice sandwich can be used in the previous list of the lowest sugar and oil recipes, if it is to do with the bread and other pasta need to be baked, choose the medium sugar and oil recipes, if it is to do the bread and other needs to bake. If you are making bread and other pasta that needs to be baked, choose a medium sugar-oil recipe. If you are making mooncakes, custard-like snacks that require crunchiness, use the sugar-oil ratio of the standard recipe listed in the cookbook so that the finished product will not be dry and rough.

9. Using a mixture of vegetable oil and lard to stir-fry the sand can take into account the color and viscosity of the molding, or you can use vegetable oil or lard alone.

10. For the production of red beans used to wash the sand should be selected red beans, do not choose the kind of slender-shaped red beans, sand rate is low.