Hongdu is a kind of food that everyone is very familiar with. It has high nutritional value and is rich in sugar nutrients and protein. It has the effects of clearing away heat and toxic materials, regulating qi and promoting blood circulation, and is especially suitable for female friends. There are also many ways to eat red beans, for example, you can make red bean glutinous rice porridge, winter melon red bean soup, osmanthus red bean cake and so on. I firmly believe that everyone will not feel unfamiliar with red bean stuffing, which is a kind of stuffing that is deeply loved by many people. At the same time, there are many delicious things that cannot be separated from red bean stuffing, but it is unsanitary to buy it outside, so most people will develop it at home. And I was in an accidental opportunity, a pastry chef told me: when making red bean paste, don't just add condensed milk! It only takes 3 simple steps, and the fragrance does not turn black!

I will share the way with you today. The first step: soak the small red beans. First, put the prepared small red beans into the basin, then pour enough cold water, add appropriate amount of white rice vinegar and mix well, and cover them with sand cloth to soak the edible salt for about one night. The next day, pick up the adzuki bean, clean it, put it in the pot, add twice as much water as adzuki bean, and cook for 25min. Step 2: Remove the skin. In fact, the pastry chef told me that this step is particularly important to ensure the taste. That is, put the cooked adzuki bean into cold water, and rub the casing continuously by hand to remove the skin. Then put the mung bean into a pressure cooker, add water flow higher than the two fingers of adzuki bean, cover the lid and cook for 45 minutes, and then pick it up and roll it into mud.

Step 3: Solve the stone pot, clean the stone pot, pour in proper vegetable oil, then put the mashed semi-finished product and processed red bean stuffing into the pot, add appropriate amount of white sugar and condensed milk, stir-fry until the water is dry, and then turn off the fire and refrigerate after the strong alcohol is not thick, and put it in a sealed container for preservation. When making red bean paste, don't just add condensed milk. Just take a few simple steps to make it fragrant and not black.