step

1, prepare raw materials.

2. Soak adzuki beans in cold water one night in advance (if it's hot now, you can put them in the freezer).

3. Put the soaked adzuki beans into the pressure cooker, and pour in clear water for a little more than the red beans.

4. Cover the lid and add the valve, cook the red beans on high fire, and then turn to medium heat and high pressure for 30 minutes.

5. After cooking, almost all the water is boiled.

6. Prepare a basin of water.

7. Put the strainer on the edge of the basin, put it in the cooked red beans, hold the strainer with your left hand and knead the red beans with your right hand, and the red bean paste will leak into the water.

8. The remaining bean skin after filtration.

9. A mixture of red bean paste and water after all the red beans are rubbed.

10, take a piece of gauze, (two or three pieces of gauze can be used if possible) and put it in the net, and put a water container under it.

1 1, pour the mixture of bean paste and water on the gauze several times, and filter the water out.

12. Lift the gauze bag and wring out the water by hand.

13. There is almost no water in the filtered bean paste.

14. Pour a spoonful of vegetable oil into an enamel pot or a stainless steel pot. When the oil is hot, pour in the red bean paste and a part of brown sugar and stir fry.

15, always turn on the minimum fire and stir-fry constantly (to test endurance? Hehe). Add brown sugar powder into the bean paste and stir-fry for three times until the water in the bean paste evaporates and it is sticky. When you stir, you will feel great resistance.

16, the fried bean paste is cool, then put in a sealed container and put in the refrigerator for refrigeration.

Tips

1. Don't add too much water when you cook the bean paste, just have a knuckle if you don't have red beans (I use my index finger). 2. You can use two or three gauze when you filter the bean paste, which can leave the bean paste in it well. I just have one gauze, so a small amount of bean paste that comes out when you filter it will be boiled in the afternoon, haha. 3. It is better to use lard when frying bean paste, which will taste better. I don't have vegetable oil directly used with lard. (Vegetable oil should be odorless, and corn oil can be used. ) It is ok to melt the butter. 4. When frying bean paste, turn on a small fire and keep stirring to avoid burning the pot. This is a patient job. Hold on haha, don't burn the fire in a hurry, as the water will not evaporate and the bean paste will burn the pot. 5. Don't use wok and aluminum pot when frying. The wok will turn the bean paste black and it will make the bean paste have an iron smell. This is from experience, haha. I've learned a lesson, so stainless steel pot is fine at home. I use an enamel pot. 6. Use it as soon as possible because there is no preservative. Refrigerate for two days at most. If you can't use that much at a time, you can pack it in fresh-keeping bags, freeze it, and thaw it at room temperature before eating.