Red bean sauce
Material
6g red bean
Dilemma
Appropriate amount of sugar
(
I used about 6g)
Working method
1.
Soak about 6g red bean overnight.
(at least eight hours)
2.
Drain the water for soaking the red beans, and
Wash the red beans.
3.
Pour a proper amount of water into the pot (just submerge the red beans)
Let the fire boil.
4.
Add red beans after boiling,
Cook for five minutes on high fire, and then drain the red beans;
this step will remove the bitterness of red beans.
5.
Then boil a pot of water again (
This time, the water has flooded twice as much as the red beans)
After boiling, turn on the big fire and keep the clock for one hour.
(make sure the water boils slightly as soon as possible! )
6.
When the alarm clock rings for an hour,
If there is not enough water in this hour, you can add a small amount of hot water.
7.
Then pick up a red bean and
crush it gently with your fingertips.
If you can crush it easily, the red bean will be cooked!
if the red beans are still hard, they can be boiled for another ten minutes.
8.
Drain the red beans again.
If there is water in the pot, put it in another bowl for later use.
Cooked red beans can be mashed with a juicer or a rolling pin,
It depends on how fine the bean paste you want ]
9.
Personally, I like coarse bean paste, so I will choose the rolling pin method.
* Rolling pin *
Find a jar,
Pour in the red beans,
and then you can start beating. After mashing into the texture you think is suitable, pour the bean paste into the pot.
* Juicer *
Pour half of the red bean paste into the juicer,
then add the remaining water of the freshly boiled red beans. Note:
Don't add too much water here, or it will be too thin. Stir until smooth, then add the other half (
If the juicer is not big enough, pour out the stirred half first)
Repeat the previous steps until all the beans have been stirred,
pour them into the pot
1.
Stir-fry the red bean paste and appropriate amount of sugar on low heat,
stir-fry until the sugar is even and the bean paste reaches you.
11.
Your bean paste is ready! Lift it up,
cool it and put it in the refrigerator for later use!