1

Prepare 400g of red beans, put a larger flat plate, sieve to see if there are impurities, after all, cooked once chewed to the teeth will be choking, to be careful from one side of the slow sieve check. Then put in a pot with cool water to soak overnight, soaked red beans after some have cracked.

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2

Wash the red beans, put the rice cooker, add water, the amount of water is not more than the top of the red beans have a 1-centimeter distance, hit the porridge gear, an hour and a half, cooking red beans.

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3

Time to, the red beans have swollen, the water is almost absorbed almost, pour the red beans into a larger pot.

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4

Because I don't like to eat too fine bean paste, too fine to feel that eating the bean paste particles of the kind of very bite satisfaction, so put the basin, with a spoon to the bean paste to press a little bit, pressure to most of the bean paste has been crushed, leaving some of the particles present very thick granularity can be. If you prefer a finer bean paste, you can add some water and beat it in a food processor until it becomes a puree.

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5

Put the crushed bean paste into a non-stick pan, add 10g of sugar, stir-fry a bit, remove the water. If you don't have high blood sugar at home, you can increase the percentage of sugar according to your taste.

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6

Sautéed moisture has dried, bean paste can be saved into a ball can be.

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7

Put the fried bean paste in the plastic box, cover the lid, put in the refrigerator, ready to take. Temporarily do not use, directly frozen to save, use the time to thaw in advance, back to room temperature and then use. This bean paste is made with a not-too-sweet taste, a rich red bean flavor and a sense of satiety, and can be substituted for a fine staple food.

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