Main Ingredients

Brue beans (white) in moderation

Supplementary Ingredients

Bean paste

Moderate

Seasoning

Peanut oil

Small amount

Icing sugar

Moderate amount

Water

Moderate amount

Frozen kidney beans Practice

1. Add enough water to soak the white kidney beans at least overnight, then peel the skin, add three times the amount of water, put in a casserole dish on high heat and cook on low heat for more than 1 hour, 2 hours or so, to cook the white kidney beans very soft. Then wait a little cooler, pour into the cooker, puree

2. frying pan hot a little oil, or do not add oil can be. Then pour into the pureed white kidney beans. Add a moderate amount of icing sugar, high heat to boil, turn the fire, stirring constantly, until the simmering water almost dry, but do not simmer too dry, because in the process of becoming cooler, there will be a lot of water evaporation. If it is too dry, add more water and sauté again. Then put it into a plastic box and refrigerate for up to 2 weeks. The red bean paste is the same operation, only the red beans do not need to peel, directly simmered into the mud and then fried sand can be

3. I use a 50g moon cake mold. So take 30g of white kidney bean paste, 20g of red bean paste, and then wrapped up, close the mouth, dough can be. You can also use red bean paste on the outside and use the white bean paste as the filling. As for the proportion of white and red, depending on their own preferences can be arbitrary.

4. Put them into a mooncake mold with oil and press them flat. Then press out and arrange on a plate.