Method 1:

1. Wash the red beans and soak them 12 hours in advance, so they are easier to cook;

2. Pour the soaked red beans in In the rice cooker, cook for 40 minutes, simmer for 5 minutes and then remove the lid;

3. Pour the red beans into the container and add an appropriate amount of brown sugar. Add the amount of brown sugar according to your own taste;

4. Use a spoon to stir and press at the same time to crush the red beans to repeatedly fuse the red beans and brown sugar;

5. Add an appropriate amount of vegetable oil to the pot, pour the red bean puree into it, and lower the heat. Stop and stir-fry slowly;

6. It will take about 10 to 15 minutes. When the vegetable oil and bean paste are mixed and cooked, you can take it out of the pan. Our home version of red bean paste is ready. Remember to put it in an oil-free bowl. in a clean container without water.

7. Note: When frying bean paste, be sure to stir fry constantly, otherwise it will easily burn the pot. The uneaten red bean paste filling can be kept in the refrigerator and used as needed.

Method 2:

1. Wash the red beans and soak them for a day.

2. Put water in the pot. The ratio of water to red beans is 2:1. Once the fire boils, turn off the heat. Do not lift the lid and simmer for 4-5 hours. (I usually turn off the heat after boiling it in the morning, and then wait until noon)

3. Boil the water again, wait until it boils, then turn off the heat and simmer for 4 hours. (Stew from noon to evening)

4. Open it again and it will be ready. The red beans cooked in this way are more complete and are very suitable for making honey red beans. If you want to make honey red beans, they are ready in this way. Add honey or sugar and you can eat it.

5. If you are making red bean filling, stir it with a spoon, add sugar and stir evenly, then mash it slightly with a potato masher or garlic mallet.