Red dates, brown sugar and bean paste ▲
I have such a love for red bean paste and like to cook it at home. Naturally, I will study which kind of beans are more suitable for making red bean paste. In order to make red bean paste with soft sweet sand and strong bean flavor, the first step must be to choose the right beans. The bean paste made by different red beans not only takes different time, but also has great differences in taste.
There are many kinds of red beans (generally referred to as red-skinned beans here), which are large, medium, small, round, flat and so on in appearance. However, the thick skin of beans used to make bean paste stuffing is not suitable, because it is not easy to boil, and the skin of beans also affects the taste; Beans with low starch content are also not suitable, with low starch content and low sand yield, and the made bean paste is not soft in taste. Like mung beans or soybeans, which is suitable for making bean paste? Of course, choose mung beans with high starch content, which are also beans. They have different nutrients and uses, and the food tastes different.
Flower beans ▲
This kind of bean has a red and white pattern on its skin, and its head is between the red kidney bean and the small red bean. In our hometown, it is called "Climbing Bean". In Chinese literature, it is called Huadou, also known as Kidney Bean. It is named after its shape like human kidney and its whole body is covered with red meridian patterns. It is a tribute of the ancient court, so it is also called "Emperor Bean" and "Holy Bean", which has the functions of eliminating dampness, enriching blood, invigorating stomach and strengthening kidney.
Flower beans ▲
Flower bean skin is thin, which is not only particularly easy to boil, but also does not affect the delicate taste without beating or filtering the bean skin, which can not be achieved by other red bean paste. Moreover, because its starch content is higher than that of ordinary beans, its taste will be sweeter and softer than that of other red bean paste, which is very suitable for cooking porridge or making sweet soup porridge and snacks. In addition, in the book Food Science in 20 12 years, it was also written that kidney bean is a high-quality food resource with low fat, high protein and high mineral content. It is as rich in protein and vitamins as other beans, and its unique feature is that it tastes delicious, tender, fresh and powdery. Through the taste comparison tests of various cooked beans, flower beans rank first.
Red dates, brown sugar and bean paste ▲
Therefore, don't choose the wrong beans to make bean paste. This kidney bean is the first choice to make red bean paste. Choosing the right beans is the key step to make delicious bean paste.
Usually, when cooking red bean paste, brown sugar is often used in fitness life, and sometimes a few red dates are put in, because the skin of the flower bean paste is thin, so after simple cooking, the red bean paste is sweet, dense and nourishing. I will share the specific practices with my friends.
Red dates, brown sugar and bean paste
Required ingredients: 500g of flower beans, 7 red dates, brown sugar 100g.
Description of ingredients: it is best to choose the flower beans harvested in the same year, the last time every other year, and there are no insect bites and full particles; The amount of brown sugar and red dates can be based on personal preference. If you like high sweetness, put more.
Production process:
1, first pick out the pebbles that may be doped in the flower beans and some dried beans, and then wash them with clear water for several times; Clean the red dates, too
Wash the beans ▲
2. Put the washed flower beans and red dates into the boiling pot together, add water, the amount of water should not exceed the height of the flower beans at least three centimeters, then cover it, boil it on high fire, and turn off the fire for about ten minutes after boiling.
Put red dates and flower beans together in a pot and add water ▲
3. When the lid is opened, it will be the following situation. The water can no longer be seen, and the flower beans have already absorbed enough water and become chubby. At this point, open it with a spoon, and there is still a lot of soup at the bottom.
Boil the stewed beans ▲
4. Take out the red dates and add the brown sugar.
Add brown sugar ▲
5. Peel off the skin of the jujube, then take out the jujube core, then put it back in the pot, stir it evenly and continue to cook on low heat.
Add peeled and pitted red dates ▲
6. Turn off the fire when the beans are cooked until they are lightly ground by hand and the water in the pot is almost dry. If there is still a lot of soup in the pot, you should cook it for a while.
When the beans are ripe, they are crushed to produce sand ▲
7. Take a spoon or a rolling pin, and directly crush the cooked flower beans into fine bean paste, and the sweet and soft red bean paste will be ready.
Red dates, brown sugar and bean paste ▲
This red bean paste made of kidney beans does not need to be beaten by high-speed blender and then fried in oil, which saves time and does not contain oil. Moreover, it is especially sweet and soft, with the fragrance of flower beans, the sweetness of red dates and the rich sweetness of brown sugar. I believe you can't help eating a few mouthfuls directly, haha.
Thank you for reading. I am a fitness life record. If you think sharing is useful to you, remember to like it, pay attention to it and share it. See you next time.