Red beans 250 grams of vegetable oil 150-180 grams of sugar 100 grams

Oil bean paste (moon cake filling) practice

Soak red beans overnight.

Soaked red beans rinsed into the rice cooker, put the water, slightly more than the usual cooking water put on the line.

The rice cooker on the gas after cooking 5-10 minutes, adjusted to keep warm, bored 25 minutes, and then adjusted to cook rice, repeat the previous process. After the second boring basically cooked, if still a little hard to repeat again. Pay attention to the amount of water in the pot, if it is a little dry add some moderate amount of boiling water.

Cooked beans cooled, poured into the blender, the water is only left 4/5 of the height of the beans, pour off the excess water to start blending into a puree.

Pour the blended beans into a non-stick sauté pan, heat over medium-low heat, stirring constantly with a spoon, and add oil in 3 batches after it dries out a bit (adding oil too soon will cause the oil to encapsulate the water, which is not conducive to evaporation of the water vapor, and will lengthen the simmering time), and each time wait for the oil to be completely absorbed before adding the next one.

Put the sugar into the pot and stir to melt it.

Stir constantly with a spoon until the bean paste is very dry.