Practice 1. Wash the red beans, soak them in water for about 4 hours, pour them into a small pot and boil for about 10 minutes, and drain the water for later use.
2. Put the red beans with the method of 1 into the pot, add clear water, the amount of water must cover the red beans, cook until the red beans are cooked and soft, and drain the water for later use. (If the amount of water in the middle is less, water needs to be added.)
3. Take a wok, add the red beans, fine sugar, maltose and salt of the method 2, stir-fry with low fire until the sugar is completely dissolved and the moisture of the red beans is collected to the required humidity.
Red bean stuffing with shell
Ingredients: 300g of red beans, 0/000g of water/kloc-,0/50g of disaccharide/kloc-,50g of maltose, and a little salt.
Practice 1. Wash red beans and soak them in water for one night.
2. Boil the soaked red beans with water, then add water to cool down. After boiling again, remove astringent water, and rinse the red beans with clean water, repeat the above actions 1 time.
3. Put the red beans of the method 2 into the pot, then add 1000 grams of water into the pot, and cook with high fire until boiling, and then turn to low heat until the red beans are soft.
Take out the red beans (no soup) and put them into another pot. Continue to add the two granulated sugar and maltose into the pot. Cook them over medium heat until the sugar is completely dissolved (gently stir them up from the bottom with a wooden spoon). When they become thick, add a little salt and mix them gently. Cook until the bean stuffing is slightly moisture-containing, then turn off the fire and let them cool for use.
Probiotics are a kind of active microorganisms that are beneficial to the host by changing the flora composition of a certain part of the host through colonization in the hu