red bean paste stuffing is the simplest, best and most nutritious way. It is very good to eat it dry and make stuffing, which can invigorate qi and nourish blood. I often make steamed stuffed buns. As soon as I make red bean paste, I will make more. I will fry more in the refrigerator at one time and take it whenever I need it, because frying red bean paste really requires endurance. But for me, cooking food is trouble-free, and the finished product is very fulfilling. It is this sense of accomplishment that supports me to patiently insist on cooking and writing recipes to share with everyone! In fact, it is not difficult to make bean paste. As long as you hold the method, you can make sweet and soft bean paste. Bean paste is rich in nutrition, contains dietary fiber and saponin, and has the functions of diuresis, detumescence and digestion. Bean paste can also supplement iron and blood, and is one of the most precious blood-enriching products for women.

It's clean and hygienic, and it's sweet but not greasy.

Step 1: Wash the red beans by hand and soak them for one night.

2: Pour the water into the pot, add 2 times of water, boil over high fire, add a little alkali, and turn to low heat until the beans can be crushed with a spoon! (Adding alkali can shorten the cooking time and make it better cooked.)

3 Crush the beans with a spoon (or use a blender to make them fine). When you press them out with a spoon, you can eat the granules of the beans, which are chewy and rustle.

4 Wash the red dates, remove the core and cut them into cubes, put them in a pot and boil them until they are rotten.

5 Mix and stir the red dates and bean paste with a little oil.

I always like to eat red bean paste, because the bean paste bought outside is afraid of additives, and it is too sweet and greasy. For people like us who are clamoring for losing weight every day, it is better to eat less, so I try my best to make it myself. Not only can I control the taste by myself, but the most important thing is to rest assured! This red bean paste I made tastes rustling, soft, sweet but not greasy. It is used to make bean paste buns or souffle fillings, and it tastes very good!