Red bean paste (bean paste filling) raw materials:

500 grams of red beans, 200 grams of sugar, 200 grams of lard. Of course the amount of sugar and oil can be increased or decreased according to your own taste.

Red bean paste (bean paste filling) practice:

1. 500 grams of red beans, first wash with water. Of course with red small beans, mung beans can also be.

2. Washed red beans directly poured in the pot, add water did not exceed the red beans about 1 cm, cover the lid and start cooking.

3. It doesn't take long to open the pot and the water will be reduced a lot. It is best to use a transparent glass lid, do not have to open the lid to see the changes in the pot.

4. About five or six minutes of cooking, lift the lid, add a little cool water, and then cover and continue to cook. It's important to add cool water so that the red beans, although cooked, don't boil away.

5. Repeat the above steps three times, that is, add cool water three times, a **** cook for about 40 minutes, take out some red beans, if you can easily crush, say

6. At this time, tilt the pot a little, you can see that the red beans underneath there is still some water, tossed, do not need to cover, and then cook for a few minutes to cook the water dry.

7. Because the red beans did not blossom, absorbing water is limited, it is easy to cook the water dry, and also not easy to paste the bottom. If the beans are cooked and blossomed, it is a pain in the ass to cook the water dry again.

8. Sheng out of the red beans, and then add 200 grams of sugar, 200 grams of lard, the amount of oil and sugar here, you can increase or decrease according to personal preference.

9. Mash the red beans with a masher, and when it cools, the sweet and soft bean paste filling is ready. If you don't have a masher, you can use a pestle hammer, a rolling pin or a cleaned beer bottle.

10. There are many things that can be done with bean paste filling: the most common ones are dumplings, tamales, fried cakes, crispy dumplings, bean paste buns, etc. The bean paste filling that you make yourself is really good and tastes much better than the ones that you buy from outside.

Tips:

If you're making bean paste buns or something like that, make the bean paste filling a little thicker for a better taste;

Doing fried cakes, crispy dumplings, the bean paste filling is suitable for a little finer, and if you feel like you're not mashing it enough, you can break it up with a food processor.