Technology: cooking taste: sweetness difficulty: simple cooking time: 30. Ingredients: adzuki bean: 400g. Accessories: rock sugar:100g, lard (suet): 80g.

Steps: Red bean paste stuffing is the most commonly used stuffing in many desserts. Most of the red bean paste stuffing bought in the market is very sweet and greasy, and you can't eat the original flavor of red beans, so if you want to eat delicious and visible red bean paste stuffing, do it yourself!

The method of making homemade red bean paste stuffing is actually very simple, with low cost, uncomplicated operation, smooth taste and easy digestion. The homemade red bean paste stuffing recommended today has three characteristics:

1, without peeling, but with a blender to beat into mud, must be beaten into a very delicate state;

2. Stir-fry with delicious lard. The aroma of lard can't be replaced by edible oil. It's healthier to use crushed rock sugar instead of sugar. The best way to make homemade red bean paste stuffing is to make it not oily or greasy, and it will melt in the mouth. This kind of homemade red bean paste stuffing will taste particularly fragrant!

1 Prepare red beans and remove impurities.

2. Wash the red beans and soak them for about 2 hours.

3. Pour into the casserole, add enough water to boil, then turn off the fire and stew for half an hour, then fire again and simmer for half an hour. Repeat several times, the beans are easy to cook.

Boiled red beans become full when they are soaked in water, and can be turned off when they are broken by hand. Boiled red beans are served together with red bean water. It's not good to cook beans too hard, and it's not good to cook them until they break the skin and produce bean paste, so observe. ...

4. The cooked red beans are saturated with water and become full. You can turn off the fire when you gently twist them with your hands. Boiled red beans are served together with red bean water. If the beans are cooked too hard, it will be bad if they break the skin and produce bean paste, so it is best to observe the state of the beans.

5. Put the red beans and soup together in a blender and beat the red beans into a paste. My pulverizer can't be beaten without adding water, so it must be beaten together with the water for boiling red beans, and the soup for boiling red beans is not wasted.

6. In order to make the taste more delicate, stir it several times. The mashed bean paste will absorb water and be more dry. If it doesn't stir, continue to add a small amount of water until it is very delicate.

Boiled red beans become full when they are soaked in water, and can be turned off when they are broken by hand. Boiled red beans are served together with red bean water. It's not good to cook beans too hard, and it's not good to cook them until they break the skin and produce bean paste, so observe. ...

7, pan, add lard, open fire to melt.

8. Add bean paste. Turn to low heat and stir fry.

9. Rock sugar is mashed with mortar in advance.

10, then add the broken rock sugar into the bean paste and continue to stir-fry.

1 1, stir-fry until the oil is completely integrated into the bean paste filling, and the bean paste filling looks extremely delicate and smooth.

12, and finally stir-fry until the bean paste stuffing is dry and a little sticky. Don't fry it too dry, because it will be harder and taste bad when it is cold. )

In the process of stir-frying, the state when the oil and sugar are completely integrated into the bean paste can be seen how delicate and smooth the bean paste is!