Production process

1. First, put 4 cups of water in the pot and cook with red beans on medium heat. After boiling, add 1/2 cups of water to continue cooking. After it boils for the second time, take it out and drain it in a bamboo basket.

2. Pour the red beans back into the pot, cover them with clean gauze and cook them with small fire. During the boiling, you must add water to continue to cook the red beans until they are soft.

All kinds of red bean paste

Various red bean paste (19)

3. After boiling, put it on a sieve, crush it with a wooden ladle and filter it.

4. Put the filtered red beans into a cloth bag, add a little water and wring them out.

5. Put 1/4 cup of water in the pot, and cook the sugar and salad oil together. When the sugar is completely dissolved, add 1/3 of (4) and cook slowly with low heat.

6. After a period of time, add the amount of 1/3 of (4) and cook it with low heat.

7. Put all the remaining 1/3 into the pot and cook with a wooden spoon while stirring.

8. Divide the cooked bean paste into small balls as big as eggs, put them in a container and let them cool.

The amount of sugar can be increased or decreased according to everyone's preference.

Practice 2

Production tools: Laofan braised pot, stainless steel filter screen, pulverizer, vegetable pot.

Ingredients: 500 grams of red beans, a little sugar (according to your own taste) and a little cooking oil.

Production process

1, wash the red beans first, then put them into the pot (Laofan braised pot), and add water (the red beans will be submerged for nearly 2 cm).

2. Cook on high fire until it boils, then simmer on low fire for half an hour, and finally turn off the fire and put it in the rice burger for 6 hours.

3. Take out the boiled red beans and put them in the filter screen to filter the red beans, put the filtered bean paste skin into a pulverizer to make powder, and then put them all together with the filtered fine bean paste.

4. Pour all the fine sand into the vegetable pot (containing a little water), add a little sugar and stir, boil over high heat until it boils, then slowly cook over low heat, add a little oil (the amount of a teaspoon), and at the same time, be sure to keep stirring with a spoon to avoid sticking to the pot, and add cooking oil two or three times before the water boils. Stir the bean paste and oil evenly, then take it out of the pot and put it in a proper vessel to cool.

Practice 3

Make ingredients

Red beans 250g sugar 50g salad oil 30g.

Production process

The raw materials needed to make red bean paste

Raw materials for making red bean paste (16 sheets)

1, soak the red beans overnight and stew them in an electric cooker for 5 hours until the red beans are cooked;

2, stewed 250 grams of red beans continue to stew 1 hour, until more cooked and rotten.

3. Remove a part with a colander and put water in the bowl below;

4. Put the colander and red beans in water, press them with a spoon and squeeze out the red bean paste.

5. After the red bean paste is squeezed, filter the red bean water with clean gauze and squeeze out the water to get the dried red bean paste.

6. Put 30 grams of oil in a wok, pour in red bean paste and sugar and stir-fry slowly. After 1-2 minutes, you can stir-fry into red bean paste.

7. After cooling, put it in a sealed bowl and refrigerate it in the refrigerator. Try to eat it within one week to ensure freshness.

Practice 4

Sweetened Red Bean Paste with Lotus Seeds and Lily Bulbs

Make ingredients

500G of red beans, 30G of white lotus seeds, 0/0g of lily/kloc-,appropriate amount of dried tangerine peel and about 500G of rock sugar.

Production process

1, first wash red beans, lotus seeds and lilies and soak them in clear water for two hours;

2. Boil boiling water, and put red beans (and soaked bean water) and dried tangerine peel, lotus seeds and lilies into the pot;

3. After boiling, simmer for two hours with medium and slow fire, and finally simmer for about half an hour with big fire;

4, until the red beans are sandy and there is a proper amount of water, you can add sugar to taste, and the sweetness is according to everyone's love.

Making tips

Red beans don't have to be soaked for a long time, one or two hours at most. If you don't have time, you don't have to soak them or soak them in hot water. Don't use too much dried tangerine peel, but use it well. You can add water halfway, but the ratio of beans to water depends on your personal preference. Of course, red bean paste can't be cooked with too few beans, so red bean soup can be thinner. Rock sugar should be served at the end, otherwise the red beans will not be cooked rotten. Finally, the big fire pot was used so that the red beans could be boiled into sand.