Gourmet bean paste is a very common filling. How to make bean paste? It is made by boiling red beans and pressing them into a puree, adding sugar and mixing well. Bean paste filling can be made into a variety of delicious foods, such as bean paste buns, bean paste cakes, dishes, soups, etc. Bean paste has many nutritional values ??and functions. It can clear away heat and detoxify, strengthen the spleen and stomach, diuretic and reduce swelling, ventilate and relieve troubles, and treat dysuria, edema due to spleen deficiency, beriberi, etc. However, there are certain taboos in eating bean paste and it needs to be consumed in moderation. Let's take a look at the encyclopedia knowledge of bean paste with the editor of 51Dongshi.com. I hope it will be helpful. Introduction to bean paste: What kind of bean is made of bean paste? Bean paste is generally made from red beans. The method is to soak the red beans, cook them and press them into a puree. Add oil, syrup or sweet sauce such as rose sauce and mix well. In addition, mung bean paste is also a common bean paste in daily life, and the preparation method is the same as red bean paste. Details>>

Is red bean paste cold or hot? Red bean paste is a sugary dessert made from red beans and sugar as the main raw materials. Its raw material, red beans, is neither hot nor cold. It is a kind of bean with a mild nature and a sweet taste, so bean paste is also a kind of bean with a neutral nature.

Is red bean paste acidic or alkaline? Red bean paste is an alkaline food. It can neutralize the acidity and alkalinity of the human body and is helpful in preventing the body from developing an acidic constitution. It is quite effective in terms of conditioning and health care. , can improve the body’s immunity level. Details>>

Benefits and taboos of red bean paste Nutritional value of red bean paste Red bean paste is mild in nature and sweet in taste. It contains carbohydrates, protein, fiber, vitamin A, vitamin C, vitamin E, carotene, and soap. Trace elements such as keratin, thiamine, riboflavin, niacin, cholesterol, magnesium, calcium, zinc, iron, copper, potassium, phosphorus, sodium, and selenium.

Efficacy of red bean paste 1. Clear away heat and detoxify

Red bean paste is sweet and cool and has good heat-clearing and detoxifying effects. It can be used to assist in the treatment of sores and other diseases, and can also reduce summer heat.

2. Strengthen the spleen and benefit the stomach

The red beans in red bean paste contain more saponins, which can stimulate intestinal peristalsis, promote its digestion and absorption function, and achieve the purpose of strengthening the spleen and benefiting the stomach. Stomach effect.

3. Diuresis and swelling

Red bean paste also has a good diuretic and swelling effect, which is very suitable for cardiac and renal edema, liver cirrhosis, ascites, difficulty urinating, and spleen deficiency edema. Auxiliary dietary therapy for diseases such as athlete's foot and athlete's foot.

4. Ventilate and remove irritability

Red bean paste has a sweet smell, is refreshing and relieves heat, has the effect of ventilating and removing irritability, and is suitable for people with irritability, thirst, and depression.

5. Laxative

Red bean paste is also rich in dietary fiber, which can effectively stimulate intestinal peristalsis, promote smooth defecation and improve constipation.

6. Beauty and Beauty

Red bean paste is rich in iron, which helps to supplement iron, can make the face rosy, and has the effect of beauty and beauty. Details>>

Suitable people for bean paste

1. Suitable for people with various types of edema, including renal edema, cardiac edema, cirrhosis, ascites, malnutrition edema, etc., such as It can be eaten together with mullet, carp or yellow hen to reduce swelling better.

2. It is suitable for postpartum lactation and postpartum edema. You can use adzuki beans alone to make soup or porridge.

3. Suitable for obese people.

Taboos on eating red bean paste 1. Red bean paste cannot be eaten with rice, otherwise it will cause aphtha. Therefore, it is best not to eat red bean paste within one and a half hours before and after meals.

2. People with polyuria should not eat red bean paste. Red bean paste has diuretic and drainage effects. If people with polyuria eat red bean paste, the body may lose too much water, which is not good for the body.

3. If you are bitten by a snake, you must not eat red bean paste and other red bean products within 100 days.

4. Red bean paste should not be eaten with mutton. Lamb liver and lamb tripe are incompatible with red beans, and eating them together can cause poisoning. The editor of Dishi.com reminds you not to eat red bean paste if you eat mutton.

How to make bean paste Ingredients: red beans, sugar (white sugar, brown sugar, rock sugar can be used), a little salt.

Steps:

1. Wash the red beans, put them in warm water and soak them overnight.

2. Put the soaked red beans into a pressure cooker (the water is 1 to 2 cm higher than the red beans) and cook for about 25 minutes until the red beans are soft and mushy.

3. Take a strainer spoon with a dense grid, scoop the cooked red beans into the strainer spoon and crush the beans repeatedly with the spoon, so that the bean paste will filter into the basin under the strainer spoon.

4. Do not leave any dregs left in the filter spoon (if there is bean paste in the dregs, add water to wash out the bean paste inside). What is filtered out in the basin below is all bean paste.

5. Put oil in the pot (the same amount as usual for cooking), turn the pot to evenly coat the bottom of the pot with oil, pour in the filtered bean paste, and turn on medium heat.

6. Add sugar and a little salt, stir-fry constantly with a spatula to prevent the bottom from burning.

7. When the bean paste in the pot becomes thick, turn to low heat and increase the frequency of stir-frying.

8. Keep frying until you want it to be as dry and wet as you want.

Tips:

1. Soak the red beans overnight to make them easier to cook. If the temperature is high in summer, it is best to put the beans in the refrigerator when soaking them to avoid odor.

2. When cooking red beans, cook the beans until they are soft and rotten, so that the bean paste inside can be easily washed out.

3. The cooked red beans can also be directly put into the blender without filtering the residue and crushed. Of course, the taste will not be as delicate as filtering the residue.

4. When frying the bean paste, the fire should not be too high. Stir and stir-fry constantly to prevent the bottom from burning. Especially when the bean paste in the pot becomes thick, turn to a low heat, otherwise it will easily burn to the bottom.

5. The degree of dryness and wetness of the final fried bean paste can be determined according to your own needs. However, be aware that the bean paste will dry out a bit as it cools.

6. The type and amount of sugar can also be selected according to your own preferences. You can add white sugar or brown sugar. The bean paste fried with brown sugar will be darker in color and have a unique taste of brown sugar. . Rock sugar can also be added, but it should be noted that it is best to break some rock sugar beforehand to facilitate melting.

7. Add a little salt to enhance the taste, but be careful not to use too much. Details>>

How to eat red bean paste Ingredients for bean paste buns: 200g ordinary flour, 125g water, 3g yeast, 1/2 tsp baking powder, 25g white sugar, 50g ordinary flour, appropriate amount of red bean filling.

Steps:

1. Add yeast to water and dissolve.

2. Add 200g of flour, sugar, and baking powder, and form into a ball. No need to knead until smooth, just form into a ball. Cover with plastic wrap and ferment in a warm place for 2-3 times in size.

3. Add 50g flour to the fermented dough, knead it into a ball, cover it with plastic wrap and let it rest for 10 minutes. Continue kneading and let it rest until the surface of the dough is smooth, then cover it with plastic wrap and let it rest for 20 minutes.

4. Divide the relaxed dough into 9 dough pieces.

5. Roll out the dough into a dough about half a centimeter thick, and put red bean filling in the middle.

6. Wrap it like a steamed bun, pinch the closing edge tightly and press down to make a round shape.

7. Place a layer of wrung-out wet cloth on the steamer, place the wrapped buns into the steamer, leaving a gap between each steamer, cover the pot and ferment until doubled in size.

8. Steam over high heat, then turn to medium heat and steam for 10 minutes. Turn off the heat and simmer for 2 minutes before opening the lid. Details>>

Ingredients for bean paste green dumplings: glutinous rice flour, sticky rice flour, mugwort, bean paste, honey, alkali powder, salt.

Steps:

1. Pick the tender tips of mugwort and clean them.

2. Boil water in a pot and add a little salt. After the water boils, add mugwort leaves, blanch them and take them out.

3. Pour water into the pot again, just enough to cover the mugwort. Add a little alkaline noodles and cook for a few minutes.

4. Pour the cooked mugwort leaves and water into the mixing cup of the food processor and beat into a paste.

5. Put the processed mugwort into a bowl of glutinous rice flour, add a small amount of the water used to boil the mugwort, and knead it into a dough.

6. Divide into small portions, wrap in bean paste and roll into balls. The dough should be soft and hard and will not stick to your hands. If it sticks to your hands, you can apply some cooking oil.

7. Boil water in a pot, put in a steamer, add the wrapped green dumplings, and steam over medium heat for 10 minutes. Details>>

Ingredients for bean paste and egg yolk cake: flour, lard, red bean paste, salted egg yolk, whole egg liquid, warm water, salt, white sesame seeds.

Steps:

1. Mix all the ingredients for water and oil skin.

2. Knead into dough, knead until smooth, cover with plastic wrap and let rest for half an hour.

3. Mix the pastry ingredients.

4. Knead into pastry dough, cover with plastic wrap and let it rest for half an hour.

5. Divide the red bean paste into 25g small portions, flatten one portion and put an egg yolk in the center.

6. Wrap, close, and round.

7. Divide the rested oil crust and pastry into 10 equal parts.

8. Take a piece of watery dough and press it flat, put in a piece of pastry, wrap it up and close it.

9. Pinch the edge tightly, facing downward, and roll it into a tongue shape.

10. Start rolling up from one end.

11. Do this for all 10 portions, cover with plastic wrap and let stand for 10 minutes.

12. Roll up again. Roll out all 10 pieces, then roll them up, cover with plastic wrap and let rest for 10 minutes.

13. Take a piece of rested dough, fold it in half from the middle, bring the two ends together, pinch it tightly, and roll it into a round shape.

14. Roll it out again into a disc shape. Take a bean paste and egg yolk filling and put it in.

15. Wrap and pinch the closing area tightly.

16. Turn the seam downward and perform shaping.

17. Make all the bean paste and egg yolk cakes, place them in a baking pan, and brush with a layer of egg wash.

18. Sprinkle white sesame seeds on top for decoration. Preheat the oven to 165 degrees, middle rack, and bake for about 30 minutes until the surface is golden brown. Details>>

Bean paste rice dumplings

Ingredients: 2000 grams of glutinous rice, 500 grams of adzuki beans, 250 grams of lard (suet), 100 grams of white sugar, and 5 grams of white wine.

Steps:

1. Wash the adzuki beans, submerge them in water and cook over high heat for 3 hours.

2. Simmer over low heat for 1 hour. When the red beans are crispy, pour them into a basket.

3. Place a large pot under the basket and rub the crispy red beans with your hands.

4. At the same time, slowly pour water from the basket until all the fine bean paste is gone.

5. Let the poured fine bean paste stand in a basin for about 15 minutes, then remove the remaining water to make bean paste.

6. Peel the pork suet, blanch it slightly and cut it into small pieces. Add a little white wine and mix well.

7. After 5 minutes, add sugar and mix well, mix in bean paste, and shape into a bean paste filling core 4 cm in diameter and 6 cm long.

8. Wash the glutinous rice, drain off the water, take 3 to 5 rice dumpling leaves, and roll them into a funnel shape.

9. Add 20 grams of glutinous rice, add one filling, cover with 20 grams of glutinous rice, then wrap it tightly with rice dumpling leaves and tie it firmly with cotton thread.

10. Put the rice dumplings into the pot, add water to submerge them, and cook in high water for about 3 hours to make rice dumplings with bean paste. Details>>

Ingredients for bean paste mooncakes: 300g all-purpose flour, 6g water, 255g invert sugar, 75g peanut oil, 1000g red bean paste, 1 egg yolk.

Steps:

1. Stir-fry the red bean paste and let it cool naturally, then divide it into 50g pieces and roll them into balls with your hands. The mooncake mold used here is 75g, the bean paste filling is 50g each, and the mooncake skin is made into 25g each.

2. Add 6 grams of sour water and 75 grams of peanut oil to 255 grams of invert sugar and stir evenly.

3. Add 300 grams of all-purpose flour.

4. Use a rubber spatula to stir into dough. The freshly mixed dough will be sticky, so wrap it in plastic wrap and put it in the refrigerator for 1 hour before use.

5. Take 25 grams of dough and wrap it in a red bean paste.

6. Use the tiger’s mouth of both hands to gently close the mooncake skin.

7. Put a little all-purpose flour into the pot and stir-fry over low heat until the flour turns slightly yellow. Let cool and set aside.

8. Put the fried flour in the mooncake mold for a few times, then pour the flour out.

9. Put the mooncake embryo into the mold.

10. Wrap all the mooncakes into molds and press out beautiful mooncake embryos.

11. Use a small watering can to spray a little water on the mooncake embryo.

12. Set the oven to 200 degrees, bake on the middle shelf of the oven for 20 minutes. Bake for 5 minutes, then take it out and brush the surface of the mooncake with egg yolk liquid. Freshly baked mooncakes will become harder after being cooled, but the skin of successfully made mooncakes will return to oil and become very soft after being stored for 2 days. Details>>

Bean Paste Purchasing Guide 1. Check the label When purchasing bean paste, consumers can first check the product QS/SC logo, production date, manufacturer, shelf life, ingredient list, production license number, etc. In addition, you can also choose a brand. Generally speaking, the quality of products from big brands is relatively guaranteed.

2. Look at the packaging. High-quality bean paste packaging is neat and smooth, with clear label fonts. The packaging of inferior bean paste is rough, the labels are wrinkled, not smooth, and easy to fall off, and some only use Chinese pinyin and English letters to indicate the place of origin.

3. Look at the ingredient list. The simpler the bean paste, the better. Choose a product with fewer additives, flavors, pigments, and preservatives.

4. When looking at the production date and shelf life, you should pay attention to whether the labels on the packaging bags are complete. Try to choose products with a production date that is close to the purchase date.

The editor recommends Korean-style mounted Luying white bean paste and white kidney beans with reduced sugar and low sweetness. Video tutorial can be used to make Taoshan peel five-core fruit ￥68.5 Monthly sales: 40 stores Luying flagship store >> Xinghua Lou Rose Bean Paste Filling 500g Pastry Dessert Baking Materials Pastry Filling Bag ￥18 Comments: 30 Shops Household ready-to-eat ￥8.9 Monthly sales: 10,00 stores Shangqiaochu flagship store >>>> Preservation method of bean paste How long can bean paste be stored? The storage time of bean paste at room temperature is only about two days. If you encounter high temperature weather in summer, it may continue to be stored. It will go bad if it cannot be stored for a day; if the bean paste filling is stored in the refrigerator, it can be stored for about a week, but the editor of 51Dongshi recommends eating it as soon as possible to prevent it from going bad. The longer it goes, the worse it is for your health.

How to store red bean paste 1. Refrigerated storage

You can store the red bean paste you have made directly in the refrigerator compartment, but you must store it in the refrigerator compartment. Put the red bean paste into a crisper and seal it for storage. You can also seal the red bean paste filling with plastic wrap to isolate it from the air to avoid odor transfer and bacterial growth.

2. Frozen storage

If the red bean paste you make is large and cannot be eaten in a short time, you can also choose to store it in the freezer of the refrigerator. . Divide the red bean paste into different small pieces and store them separately in the freezer of the refrigerator. This makes it easy to eat and take without affecting other red bean paste stored in the refrigerator. Details>>

Which brand of bean paste is good? Scutellaria baicalensis is mainly propagated by seeds, and can also be propagated by cuttings and root divisions. Scutellaria baicalensis likes warmth and tolerates severe cold. The underground part can tolerate low temperatures of -30°C. It is drought-tolerant and afraid of freezing. Planting in areas with poor drainage or rainy conditions, poor growth conditions and poor growth can easily cause root rot.

Industry recommended brands Luying LUYING Guangzhou Restaurant Likofu Xinghualou Jinshunnan Japanese and American Food Yuelai Yuexiang Zhanyi Baking Hundred Diamond Bakerdream Beijing Daoxiang Village Lianxianglou