Raw red beans are hard. If they are not cooked, they cannot be processed into bean paste. At best, they can be turned into bean powder.

.

.

Red bean paste is made by mashing and frying boiled red beans, and of course it can be eaten directly.

However, it is best not to eat the red bean paste bought from outside raw or eat less of it.

Bean paste is actually not difficult to make. Soak the red beans before going to bed, put them in an electric pressure cooker or rice cooker in the morning, and add water until the water covers the beans by about one centimeter.

When you get home from work, take out the beans and use a blender to smash the boiled beans. If you don’t have a blender, you can use coarse gauze to squeeze them. It is recommended to use gauze. Although it takes a little effort, you can remove the bean skin.

Then add oil to the wok and stir-fry over low heat. The fire must be low and stir frequently, otherwise the bean paste will become mushy.

When frying, add white sugar (if you like sweet food, add more, if you don't like it, add less). If you like osmanthus or rose flavor, you can add osmanthus slurry. If it dries out during frying, add oil until fried.

Puree is fine.

It’s quick and doesn’t take any time or trouble. The bean paste you make yourself is first of all clean, and secondly it has no preservatives.

A bag of ordinary bean paste can be stored at room temperature for half a year, or even longer, no matter what is added to it.