How to Make Red Bean Paste Stuffing
Red beans are a highly nutritious and versatile omnivorous grain that is indispensable in people's lives. Also known as acacia beans, they become very soft when cooked and have an unusual sweetness and quite a strong flavor. Because red beans are sweet, so often made into red bean paste filling, so how to make red bean paste filling? The next step is to go with me to see it.
Practice
1, red beans in advance with water soak on, soak at least five hours or more, preferably the first to the night soak.
2, soaked red beans into the electric pressure cooker, add water did not exceed the red beans, cook for about forty minutes.
3, cooked red beans have blossomed.
4, the red beans and bean water together into the blender to beat until fine.
5, put a tablespoon of vegetable oil in the pot, some people also like to use lard.
6, when the oil is hot, pour the bean paste from step 4 into the pot, add sugar according to personal taste, and stir fry on medium heat.
7, frying process constantly stirring with a spatula, each time to turn up from the bottom to prevent sticking to the pan, frying until the water completely dry off the fire.
8, good red bean paste filling can be used to do bean paste package, bean paste cake or directly eat the flavor is also good, but also once more to do some loaded in a sealed container in the refrigerator freezer, eat as you take.
Note If you don't have time to soak the beans in advance, it's best to use a pressure cooker to cook them. But be careful not to exceed half an hour. Because red beans are very absorbent, stewing for a long time is easy to stick to the pot. When dealing with red bean soup, some people will put the boiled red beans into the water with their hands repeatedly rubbing until the red bean skin floats out. Then fish out the bean skins. Use gauze to wrap the bean paste that sinks to the bottom of the pot and squeeze out the water. I tried this method, there will inevitably be red bean skin mixed in the red bean paste. So, using a juicer to directly puree is still the most convenient and fast. And there will be no red bean skin residue at all, as some books say. There is even no effect on the taste. So this method is highly recommended. When frying red bean paste, it is best to use a non-stick frying pan. A flat or deep frying pan will do. One advantage of the non-stick pan I use is that the spatula doesn't have to stir the bean paste back and forth, but rather just stirs it in a circle in the pan. This also saves time and effort. The red bean paste filling is ready to be processed once it has warmed up. Cover it with plastic wrap and put it directly into the freezer or roll it into a ball and put it into a tupperware box for easy storage. If you're going to use it all up in 2-3 days, we recommend keeping it in the fridge. If you don't use up all the red bean paste filling, you need to put it in the freezer. Up to a month will not affect the taste `. Of course, it is always best to consume any food as soon as possible while it is still fresh. It is not recommended to store it for so long without a special reason. The role of red beans 1, red beans have the effect of clearing the heart and nourishing the mind, spleen, adding lotus seeds, lily can cure lung dryness, dry cough, enhance the vitality of internal organs, and enhance physical strength. Nutrition is also an important part of skin care, external adjustment plus internal nourishment. 2, Chinese medicine experts believe that red beans have the effect of reducing swelling and lightening the body. Suitable for people with various types of edema, including malnutrition edema and other patients to eat. Summer weather is hot, some people will have the phenomenon of edema, this time to drink some red bean soup, for edema has a very good therapeutic effect. 3, red beans have more dietary fiber, has a good lower blood pressure, lower blood fat, regulate blood sugar, detoxification and anti-cancer, prevention of stones, bodybuilding and weight loss. 4, red beans are rich in folic acid food, maternal, eat more red small beans have the effect of lactation.