As we all know, red beans are a common ingredient of grains and cereals, but also a kind of traditional Chinese medicine, with a lot of efficacy, such as: through the manager of the gas, relieve abdominal pain, regulate menstruation, beauty and so on. And its edible cooking methods are more, such as: red bean porridge, bean paste, soup can also put some as a supplement. Life is often made of red beans to facilitate the consumption of bean paste filling, down with the editor to take a look at the practice of fried bean paste filling it.

Method Steps

Prepare the raw materials.

Soak the red beans in cool water overnight in advance, (now if the day is going to be hot, you can put in the refrigerator freezer).

Put the soaked red beans into a pressure cooker and pour in water to cover the beans a little more than a knuckle.

Cover the pot with a valve, open the fire on high heat to cook the red beans, on the gas, then turn to medium heat high pressure for 30 minutes.

Cooked almost water is boiled out.

Prepare a pot of water.

The leakage net stretched on the edge of the basin above, put in the cooked red beans, with the left hand holding the leakage net right hand rubbing rotten red beans, bean paste will leak into the water.

Strain the remaining bean skin.

All the mixture of bean paste and water after rubbing the red beans.

Take a piece of gauze, (or two or three if you have the means) and place it in the strainer with a container of water underneath to catch the water.

Pour the dosa and water mixture over the top of the gauze in batches, straining out the water.

Lift the saran wrap and wring out the water vigorously with your hands.

After straining the dosa, there is almost no water left.

Pour a spoonful of vegetable oil into an enameled or stainless steel wok, and when the oil is hot, pour the bean paste and some brown sugar into it and stir-fry.

Always open the smallest fire constantly stirring (test of endurance it huh), brown sugar powder three times added to the bean paste and stir-fried until the bean paste water evaporation is complete, some viscous can be. (Stirring time will feel resistance).

Stir-fried bean paste cooled in an airtight container, put in the refrigerator.

Tips

1. Don't add too much water when cooking the bean paste.

2. Filtering bean paste can use two or three gauze, can be very good to keep the bean paste inside, I just a gauze, so filtering the flow out of a small amount of bean paste, porridge in the afternoon to drink.

3. Stir-frying bean paste is best done with lard, the flavor will be better, I do not have lard directly with vegetable oil, (vegetable oil to be used without odor, corn oil can be.) Butter melting can also be.

4. Stir frying bean paste to open a small fire, stirring constantly, so as not to paste the pot, this is a patient work, to hold on to ha ha ha, can not be in a hurry to open a large fire, so that the water does not evaporate off the bean paste will be paste pot.

5. Do not use iron pots and aluminum pans when frying, iron pots will make the bean paste into black and will also make the bean paste have iron smell is very unpleasant, this is the voice of experience ah, haha. I have been taught, home stainless steel pot can be, I use the enamel pot.

6. Because there is no preservative so use as soon as possible. Refrigerate for up to two days. If you can't use so much at once, you can use a plastic bag to divide and freeze it, and thaw it at room temperature before eating.