In fact, the production of bean paste is very simple, a person can completely handle, bean paste is divided into red bean paste, green bean paste, white bean paste, etc., their practices are pretty much the same, to the red bean paste as an example, I briefly share my practice.

First of all, soak the red beans, and finally soak for more than one night, to be put into the refrigerator to chill and soak, here involves a small detail, soaked red beans will be more powder, there is that kind of sandy texture, and the red beans ate the full of water is also more easy to cook, save time and effort.

Soaked red beans will become white, bigger, this time it is simple to change the water, and then use the pressure cooker pressure 20-30 minutes or so, (there is no pressure cooker can be steamed or boiled can be), and then try to water to be a little less water, more water behind the frying is very difficult to fry dry it, so control the amount of water, the pot into the red beans, and then pour the water, this time it can be cooked. Then pour the water, this time you can add the appropriate amount of flavor materials, such as cinnamon, rose, peel and so on, can add flavor to the red bean paste.

Put into the pressure cooker, together with it crushed, after the pressure is good, take it out and let it cool for spare time, after cooling, you can choose to sieve the red bean skin sieve out, so that the red bean paste is more delicate, if not fruits and vegetables should be used to use the cooking machine to mix, the skin completely stirred and melted to fine can be. Then pour out and set aside.

This time to prepare lard, sugar, maltose, and then start frying red bean paste, it is best to use a non-stick frying pan, hot pan under the lard, the red bean puree poured into the pan, turn the heat to stir-fry, and slowly stir-fry the water dry, add lard in moderation, so as not to paste the pan, the water is slightly dry side, add sugar to seasoning, sweetness according to their own tastes can be added or subtracted.

It is recommended that you put more sugar, easy to save. Sautéed sugar, turn the heat to stir fry, slowly to dry the water, fry the more dry the better, is more time consuming only, fry dry after adding maltose, and then mix well can be stir-fried evenly out of the pot, out of the pot to cool down can be done after the buns.