Red beans 250 grams

Water 650 grams

Sugar 160 grams

Cooking oil 110 grams

Handmade red bean paste practice

First of all wash the red beans, dry some water properly and then put it in a container and add the water to soak it for one night. Handmade red bean paste practice Step 2

Cooked red beans immediately (right! Immediately immediately, red beans will absorb water after a long time, so the faster the better, while he absorbed water before it seconds into the crumbs is our goal) poured into the cooking machine, beat into thin red bean paste. The first thing you need to do is to make sure that you have the right amount of water in your body, and that you have the right amount of water in your body. Handmade red bean paste practice Step 4

Start frying, the whole process is non-stop circle non-stop stir fry, pre attention to cover, maintain a safe distance, stirring can not stop, or bean paste pulp will be some splash! Disfigurement is not good? Pro, remember to use a non-stick pan yo, otherwise you will cry so rhythmic! The beginning of a small fire, red bean paste began to bubble hot after the fire slightly reduced, began to add cooking oil in three installments, each time you add oil to stir fry to bean paste completely absorbed off the oil and then began to add the next until three times to add the oil to the end of the beginning of the installment to add sugar, sugar, and oil, oil and sugar stir fry after the next addition until all added. Handmade red bean paste practice Step 5

Stir fry to this state of red bean paste on the fried good! The first thing you need to do is to get your hands dirty. The way to make handmade red bean paste Step 7

Tips

Make sure you use a non-stick pan! Otherwise, just cry! The whole process is the most critical is to control the fire, the whole process is a small fire to small fire frying, fire is easy to paste, paste the bean paste will become bitter, stirring can not stop, in order to prevent the paste pot and heat uniformity, into the pot a little bit of frying dry some of the moisture and then refueling, add oil and then start adding sugar, pay attention to the state of the bean paste, do not fry too wet and not too dry, too wet to use to make soufflés will be very bad package, wet is not good to save, too dry, the ductility is not good to save, the state of the bean paste is not too dry, not too dry, not too wet. Too dry, if the ductility is not good bean paste easy to scatter, and dry dry is not delicious ah.