Hello! I'm so happy to answer your question! The main ingredients of red bean paste are red beans and sugar. It can clear away heat and detoxify, strengthen the spleen and stomach, diuretic and reduce swelling, ventilate and relieve troubles, and can treat dysuria, spleen deficiency and edema, etc. In terms of taste, the bean paste is sweet and delicate, giving people an endless aftertaste, and many people like it.

Why is the red bean paste bought outside sweeter?

First of all, in terms of formula: red bean paste bought from outside is all produced in batches and has a unified formula. Since it is a unified formula, it will not be adjusted according to everyone's habits and preferences. Everyone's sensitivity to sweetness is different. With the same formula, some people may find it not sweet enough, but people who don't like sweetness may find it sufficient.

Secondly, in terms of taste: red bean paste will taste better after adding sugar. After people eat sweets, the sweetness can bring people a sense of pleasure through nerve conduction, so merchants add more sugar to make red bean paste more attractive to customers.

Third, from the perspective of preservation effect: sugar is something that will not expire for a long time. For hundreds of years, people have used it to preserve food, so adding more sugar to red bean paste will help improve the quality of food. Stability and extended shelf life.

Finally, it has to be said that in order to make red bean paste taste better, merchants often add some other seasonings or additives. The sweetness of red bean paste that we taste is sometimes not necessarily the taste of sugar, but may also have some sweeteners added, such as cyclamate.

To sum up, the red bean paste bought from outside is sweeter and easier to parse. In fact, it is not difficult to make red bean paste by yourself. From the ingredients to the processing technology, making red bean paste by yourself is relatively reliable and reliable. The taste can also be adjusted according to your own taste, so I often make red bean paste by myself. Below, let’s talk about the specific method:

1. Materials:

1 pound of red beans, 200ML of milk, 50G of white sugar, and half a bowl of corn oil (flavorless oil is better). The ingredients are very common. The milk is used to give the bean paste filling a milky taste. The white sugar also depends on personal preference. I have to control my weight recently, so I add less.

2. Steps:

To put it simply, it is the 4 processes of soaking red beans, boiling them until they are mashed, stirring them into puree, and frying them, as well as the final preservation.

1. Soak the red beans. Wash the red beans and soak them for more than 6 hours. I am lazy, so I just soak them the night before and make them the next day. If the weather is sultry in summer, it is recommended to soak it in the refrigerator, because red bean sprouts will grow if you are not careful!

2. Boil the red beans. Put the red beans into the pot. I use a rice cooker (pressure cooker or ordinary pot can be used). Add water just enough to cover the red beans and press the beans button to cook. Pay attention to two issues in this step. First, do not add too much water. If you add too much, it will take longer to stir-fry the bean paste. Second, the red beans must be cooked until they are mashed, which means they will become mashed by just pressing them with a spoon.

3. Red bean pulping machines, juicers, and meat grinders can all be used to puree red beans. Because the red beans are already very soft and rotten, the red beans do not need to be peeled. If you don’t have relevant auxiliary equipment, you can press it with a spoon and pass it through the filter again. While the red bean puree is being made, add milk and sugar. I used a wall-breaking machine to beat for 2 minutes, and the red bean paste came out very fine.

4. Be sure to use a non-stick pan when frying bean paste, otherwise it will be so mushy that there will be no friends. Pour half of the corn oil into the pan, add the red bean paste, and stir until the red bean paste absorbs the oil. Fry slowly over medium-low heat, stirring constantly to prevent sticking to the pan. Add the remaining oil halfway through and continue stir-frying. Fry until the red bean paste is no longer fluid and does not stick to your hands when you press it with your hands. This is good. It takes about 10 minutes. At this time, you will be attracted by the delicate red bean paste and can't help but take a few bites.

5. Preservation of red bean paste Red bean paste is a good choice for making steamed buns and snacks. If you can’t use up the fried red bean paste, you can put it in a fresh-keeping bag and store it in the refrigerator. You can keep it refrigerated for 1 or 2 days, and freeze it for a few days, and defrost it when needed.

Okay, I’ll share the red bean paste tutorial here. It’s actually quite simple. Every healthy and delicious food requires careful attention. Anyway, I feel that when I make it myself, I can grasp the raw materials and production process, so I feel more at ease. The materials I use are also the most authentic ones.