1. Put the white kidney beans into a basin, add water (outside of the formula), the amount of water is about 10 times that of the white kidney beans, and soak for 12 hours.

2. After soaking the white kidney beans, peel off the skin. (The skin of soaked white kidney beans peels off easily. If the soaking time is not enough, the skin will be more difficult to peel off.)

3. Wash the peeled white kidney beans with water (not included in the recipe). (After soaking the peeled white kidney beans, the white kidney beans will become larger and double in weight due to the absorption of water)

4. Combine the peeled white kidney beans (about 700g) with the formula of water together into the electric pressure cooker, simmer for about 50 minutes, until the white kidney beans are completely soft.

5. Pour the boiled white kidney beans into a fine mesh sieve and filter to filter out the excess water. During the filtering process, do not press or shake hard, just gently Just flip it.

6. Then use a hand mixer to mix it into a puree, the more delicate the better.

7. Put the pureed white kidney beans into a flat-bottomed stainless steel pot, slowly add the fine sugar, stir and stir-fry, do not stop stirring when stir-frying (otherwise it will be easy to burn the bottom).

8. Stir-fry until the water content becomes less and less, the stirring resistance becomes greater and greater, and the white bean paste becomes lumpy.

9. Filter the fried white bean paste and it is ready for consumption and operation.

Food knows no borders! Today, let’s put aside national consciousness for the time being and just talk about Japanese wagashi. Speaking of Japanese wagashi, they are really pleasing to the eye. They are small and exquisite, and the colors are bright. When you take a bite, you will feel the sweetness in your heart. Even if you just put it there and look at it, you can say it is an excellent handicraft.

If you arrive in Japan and walk into a wagashi shop, you will be dazzled by the colorful wagashi, pink, green, light purple, bright yellow...the shapes are even more beautiful. I have seen them in Japan. The cherry blossoms are really beautiful, and the inspiration for making wagashi comes from cherry blossoms. Isn’t it very innovative?

Wagashi is not only beautiful and delicious, but also has elegant names, such as "Nectar", "Jade Linglong", "Song of Flowers", etc. Do they sound very artistic? This is thanks to our ancestors - the Tang people. As we all know, Japan’s tea ceremony is famous at home and abroad, but few people know that this tea ceremony culture was brought to Japan by Japanese envoys to the Tang Dynasty. The tea drinking habits of the Tang Dynasty were brought to Japan, which also included pastry art and tea culture. So there are so many nice and elegant names for wagashi...

So, now, let’s be arty for a while, right?