How to make homemade bean paste stuffing, low in oil and sugar, delicious and healthy, which is loved by the whole family? The diet structure of the north and the south is different, and their hobbies for moon cakes are also fundamentally different. As northeastern people, they naturally eat salty moon cakes during the reunion festival. Their habits have not changed in recent years, and their favorite food is bean paste stuffing. My father knows his hobbies. Every year, he grows a lot of red beans in the field. In autumn, he dried them and selected them neatly, and asked me to take them to the city to eat.

To be fair, when I get old, I really can't stand the stuffing sold outside. High-explosive workers and high sugar are simply panic. Eating it is not good for our health. Today, I will share with you a simple method of filling bean paste. According to my own experience, the ratio of sugar to oil is adjusted. The bean paste stuffing is refreshing and not greasy, especially suitable for the elderly. Let's have a look.

Mooncakes like bean paste stuffing best. * * * Enjoy the simple formula of bean paste stuffing, with less oil and sugar, which is delicious and healthy. In my hometown, the soybean used to make bean paste is not adzuki bean or adzuki bean, but a bigger big red bean. Big red bean is too soft, easy to produce sand and delicate in taste. This kind of soybean is rich in iron, which is helpful to treat severe anemia, accelerate blood circulation, make women rosy, keep fit and enhance human immunity.

Dried adzuki bean curd is rich in dietary fiber, which can promote intestinal peristalsis, promote defecation, prevent constipation and reduce blood lipid. Today, the formula of bean paste stuffing is super simple, which is very suitable for making moon cakes and worth a try. Big red bean 500g, sugar 150g, edible oil 150g, and appropriate amount of water. Practical process

The first step is to weigh a proper amount of big red bean and pick out the ones with bad colors. After cleaning with clear water, soak for 8 hours. You can soak the night before and do it the next day.

Boil the soaked soybeans and appropriate amount of water in a pressure cooker for later use. Cool, and pour into a wall-broken health preserving machine to make fine bean paste. Pour cooking oil three times in a non-stick pan. Pour in the bean paste and stir fry slowly. Then gradually add sugar in three times.

Step 2, stir fry clockwise with a silicone spatula to prevent frying or sticking to the pan. Gradually, the concentration of bean paste will become thicker and thicker, and the operation of silicone shovel will not stop during this period. Until the bean paste stuffing becomes thicker and darker and does not stick to the bean paste, add a silicone shovel and stir fry.

Tip: When frying bean paste, it is easy to swell and bubble to prevent burns. Therefore, when cooking, pay attention to not too much water flow, which is too thin for practical operation. This bean paste filling is not particularly sweet. I reduced the amount of sugar and oil. If I like sweet food, I can increase the amount of sugar. If there is no cooking oil, you can use rapeseed oil instead.