Introduction: Many people like to eat food with red bean filling. A lot of red beans are used in desserts. So what kind of beans are common bean paste fillings made of? So let’s take a closer look below! Can adzuki beans be used to make bean paste filling?

It can be used to make red bean filling. The taste is also very good and the texture is relatively dense.

1. Wash the red beans.

2. Use the electric pressure cooker bean program, or use an ordinary pressure cooker to inflate and time it for twenty minutes. The picture is missing here. Pay attention to the text. The beans are not soaked, just press twice the amount of water directly. This saves time and can be done at any time. These are pressed beans, which are soft and glutinous. After taking them out of the pot, place them in a colander or ladle. Remember to have a set of pots underneath.

3. After the water is drained, add sugar.

4. Use a rice spoon to mix and press.

5. The bean paste will become thinner and thinner.

6. After repeated pressing, some of the delicate bean paste can be squeezed out. Use a silicone spatula to collect the bean paste. This bean is thinner and can be used to make sweet soups, such as tangerine peel red bean water, red bean paste and taro soup, etc. If you particularly like this kind of bean paste, then squeeze the filling in the basin several times. If you don't need this kind of bean paste, then put the red bean filling in a basin and stir it up, then let the steam disperse naturally, and the red bean filling is ready. It’s great for making bean buns and making porridge.

Adzuki beans and red beans are easily confused, so distinguish them before eating. Adzuki beans are elongated and have smaller particles than red beans. Red beans are cylindrical and have a dark brown-red surface. When boiled, adzuki beans are more difficult to boil and are generally suitable for soup; while red beans will become sticky after being cooked for a long time, so they are generally suitable for porridge. In terms of therapeutic effect, adzuki beans have a strong dehumidifying effect and are used for medicinal conditioning, while red beans are mainly used for food. . "Compendium of Materia Medica" believes that the small red beans with dark red color are used as medicine, while the larger ones with bright red and light color do not cure diseases. Therefore, you have to make choices when choosing adzuki beans. Should red beans or adzuki beans be used to make bean paste filling?

Adzuki bean is used to make red bean filling, appearance. There are actually two types of red beans that are consumed and used as medicine: adzuki beans and adzuki beans. Both have the same color, but different shapes. Red beans are relatively round, with a dark brown-red surface, and are slightly larger in size; adzuki beans are slender, slightly flat, smooth and shiny.

Red beans are relatively large and are most commonly used to make delicious red bean syrup. Adzuki beans are relatively small in size and are best used to make soup or porridge. They have a diuretic effect and eliminate edema, so they are very suitable for pregnant women. Adzuki beans are mostly used in traditional Chinese medicine, while red beans are only for general consumption.

Adzuki beans are suitable for making porridge, stuffing, and snacks. Cooking porridge with adzuki beans and japonica rice not only dilutes water and reduces swelling, but also strengthens the spleen and stomach. Adzuki bean and winter melon sugar water is a healthy and sweet soup for children, which has the effect of repelling summer heat and strengthening the spleen.

Adzuki beans have a hard texture and are difficult to boil. If you want to cook them with japonica rice, you should boil the adzuki beans first before adding japonica rice. In addition, adzuki beans are suitable for seasoning with an appropriate amount of sugar, but salt should not be added, otherwise it will be detrimental to the discharge of water. After consulting several Chinese medicine practitioners, they said that although adzuki beans and red beans look different, they are the same species. They belong to the leguminous family and have similar properties and nutrients. However, adzuki beans are more effective. Therefore, adzuki beans are used in traditional Chinese medicine, while red beans are used in traditional Chinese medicine. For general consumption only.