1

Prepare raw materials.

2

Soak adzuki beans in cold water one night in advance (you can put them in the refrigerator when they are hot now).

three

Put the soaked adzuki beans into a pressure cooker and pour in clear water, the depth of which is just over the knuckles of the red beans.

four

Cover the lid and add the valve. Cook the red beans over high heat, then turn to medium heat and high pressure for 30 minutes after aeration.

five

After cooking, the water is almost gone.

six

Prepare a basin of clean water.

seven

Put the filter on the edge of the basin, put in the cooked red beans, hold the filter in your left hand and pinch the red beans in your right hand, and the red bean paste will leak into the water.

eight

The remaining bean skin after filtration.

nine

The mixture of red bean paste and water is made by rubbing all the red beans.

10

Take a piece of gauze (use two or three pieces of gauze if possible) and put it in the net, and put a container for water under it.

1 1

Pour the mixture of bean paste and water on the gauze several times and filter out the water.

12

Lift the gauze bag and screw out the water by hand.

13

The filtered bean paste contains almost no water.

14

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

15

Turn on the minimum fire and keep stirring (test endurance). Add brown sugar powder to the bean paste and stir-fry for three times until the water in the bean paste evaporates and some of it is sticky. When you stir, you will feel great resistance.

16

After the fried bean paste is cooled thoroughly, put it in a sealed container and put it in the refrigerator for refrigeration.

Tip:

Don't add too much water when cooking red bean paste, just one knuckle of red bean (I use my index finger)

2. You can use two or three pieces of gauze when filtering the bean paste, which can leave the bean paste in it well. I just use a gauze, so a small amount of bean paste comes out when filtering, and I cook it in the afternoon, haha.

3. It is best to use lard for fried bean paste, which will taste better. I don't have vegetable oil used directly with lard. Vegetable oil should be tasteless, and corn oil will do. ) Just melt the butter.

4. When frying bean paste, turn on a small fire and stir constantly to avoid burning the pot. This is a work that needs patience. Stop haha, don't burn the fire in a hurry, because the water won't evaporate and the bean paste will burn the pot.

5. Don't use wok and aluminum pot when cooking. The wok will turn the bean paste black, which will make the bean paste have an iron taste. This is from experience, haha. I have learned my lesson, so stainless steel pot can just leave it at home. I use an enamel pot.

6. Because there is no preservative, use it as soon as possible. Refrigerate for two days at most. If you can't use that much at a time, you can pack it in a fresh-keeping bag, freeze it, thaw it at room temperature and eat it.

Red beans are only delicious when cooked:/article/2017/01719/14142230902.html.