Method Steps
Red beans weighed and placed in water to soak for at least 2 hours. Overnight soaking is better as the red beans will cook faster this way.
Rinse the soaked beans and place them in a large saucepan. Add twice as much water as you need to cook the beans. If you are using a pressure cooker to cook the red beans, do not simmer for more than half an hour. You will need to stir the beans a couple of times in between cooking in the saucepan, as they are very absorbent. You need to prevent them from sticking to the pot. Also need to pay attention to the amount of water. When you need to add water, you still need to add water. Otherwise all the dry pot, the beans have not cooked cracked is not good. After all, everyone's grasp of the fire and the degree of proficiency is different. Need to be flexible.
Big fire will boil the water, turn to medium to small fire to cook until the red beans cracked skin more crispy.
Put the cooked red bean soup until it is not hot and pour it into a washed juicer to speed up the process for 2 minutes. It is also possible to use a food processor in the churning is also possible. When the red bean soup has been pureed and cut no remnants of bean skin can be stopped.
Prepare a non-stick frying pan by frying a measured amount of flour.
Pour the flour into a bowl and set aside. The pan will be coated with a thin layer of flour, there is no need to brush the pan as it is just enough to help absorb some of the water from the mashed red beans first.
Pour all of the whisked mashed red beans into the pan, add the sugar, and begin to stir. Keep the heat low throughout, i.e. with a small circle of embers still around it.
Add the oil (I used corn oil, but you can also use soybean oil) in small batches, stirring each time until the oil is completely absorbed by the mashed beans before adding the next oil.
As the water evaporates, the filling will become thicker. When the filling becomes thicker and a bit dry and hard, you can add the cooked flour that has been sauteed. Stir well until the doughy state can turn off the heat. The red bean paste filling is ready.
Note
If you don't have time to soak the red beans in advance, it's best to cook them in a pressure cooker. But be careful not to take more than half an hour. Because red kidney beans are very absorbent, it is easy to stick to the pot after stewing for a long time.
When dealing with red bean soup, some people will put the boiled red beans into the water with their hands repeatedly rubbed until the skin of the red beans floats out. Then fish out the bean skins. Use gauze to wrap the bean paste that sinks to the bottom of the pot and squeeze out the water. I have tried this method, and inevitably there will be red bean skins mixed in the red bean paste. Therefore, it is still the most convenient and quickest to puree it directly with a juicer. And there will be no red bean skin residue at all, as some books say. There is even no effect on the taste. So this method is highly recommended.
When frying red bean paste, it is best to use a non-stick frying pan. A flat-bottomed or deep-bottomed frying pan will do. One advantage of the non-stick pan I use is that instead of turning the spatula back and forth to stir the mashed beans, the spatula can just swirl it around in the pan. This also saves time and effort.
When the red bean paste filling is done and warmed up, you can start working with it. Put it in