Douzha can be made at home, and, in fact, the practice of douzha is not difficult, the ingredients used are also very simple, make your own douzha, not only sweet flavor, and there is no additive, I believe that many people will like.

We usually say that the bean paste is generally red bean paste, that is, made of red beans, of course, you can also use green beans to do, the practice is the same, but we mention the bean paste, are defaulted to red bean paste, need to use red beans to do.

Douxa can do more than one time, if you can not finish, you can put into the freezer to save a period of time, can be used to do douzha bag, douzha roll, etc., the following take a look at the practice of douzha:

Homemade douzha: homemade practices, delicate and sweet, simple ingredients, kitchen white can learn

Required ingredients: 250 grams of red beans, 100 grams of icing sugar, 100 grams of corn oil

Necessary tools: rice cooker, non-stick pan, spatula, soybean milk machine or cooking machine

Practice:

The first step: the red beans first wash 2 times with water, and then pour into the red beans 3 times the amount of water, soak for 2 hours to 1 night time, if it is the summer, you need to be placed in the refrigerator to soak.

Step 2: Pour the red beans and soaked water together into the rice cooker, press the button for porridge, and cook for 30 minutes or more, depending on the situation, until the red beans blossomed and became soft, and crumbled when gently pinched with your hand, and you can turn off the heat at this time. (- Because the red beans have been cleaned before, all the water soaking red beans is not recommended to pour out, so that the color of the bean paste will be better.)

The third step: after the red beans are cooked, with the rest of the water into the soybean milk machine or cooking machine, beat into a fine puree, if the machine on the minimum water level requirements, you can add the right amount of water into the beat together, is the back of the pan with the fried bean paste when you need to take some time, so it is best to use the kind of cooking machine that can be played without adding water, I use a soybean milk machine, add some water into the selection of rice paste key I used a soybean milk maker and added some water to it and selected the rice paste button to beat it together.

The fourth step: the bottom of the non-stick pan pan first put oil, the amount of oil with the usual amount of fried vegetables about the same, first let the oil moisten the bottom of the pan, and then the good red bean paste into the open medium heat, stirring, during the spatula constantly stirring, to prevent the paste pan.

Step 5: When the water is obviously less, according to personal taste, add about 100 grams of rock sugar, rock sugar is best to crack, with white sugar can also be, white sugar is easier to melt, continue to use a spatula and keep stirring.

Step 6: Slowly, the red bean paste is more and more viscous, tossing is also more and more difficult, sticking to the spatula on the bean paste will not flow, bean paste is done, do not continue to stir fry, and then stir fry for too long, the bean paste will have a burnt flavor. (--The exact time to stir fry the bean paste depends on the amount of water added when beating the mashed bean paste.)

Homemade bean paste notes:

(1) When frying bean paste, the amount of oil is about the same as the daily stir-frying, but it can be increased or decreased appropriately according to their own situation, if the stir-frying will not be particularly mushy, and the bottom of the pan will not be too dry, you do not need to add too much oil.

And the choice of oil is also very important, usually put corn oil or other cooking oil without a special smell can be, but do not put a more special smell of peanut oil or canola oil, so as not to affect the flavor of the bean paste.

(2) because of the water added to the bean paste together with broken, if you turn on the fire, the bean paste will bulge big bubbles, and will be splashed out of the bean paste mud, in the frying of the bean paste need to be extra careful, to prevent the hot hand, want to prevent the bean paste out of the spattering of the need to turn on the medium-low fire frying, and spatula stirring, the process, although some of the troublesome and trivial, but made out of the results of the bean paste is gratifying.

(3) I have bought rose bean paste filling on the internet, this kind of flowery bean paste does taste sweet, homemade bean paste can actually, bean paste fried to the back of the water to dry up, add some torn dried rose flowers into it, the taste is just as good.

(4) fried bean paste is the most need for patience, looking at the bean paste step by step from thin to sticky, into sweet and delicate bean paste, is a very sense of accomplishment, of course, it is best to have a cooking machine, do not have to add water on the fight, so you can save a lot of time, there are people who choose to sieve the red beans with a strainer, I personally do not recommend this method, it is really quite time-consuming.