250 grams of red beans

400g water

80 grams of sugar

No need for 35g lard or 25g vegetable oil.

How to make bean stuffing (electric pressure cooker version)

Drain the water with a colander. Be sure to drain it. If you don't drain water, the amount of water behind you can't be controlled.

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For electric pressure cookers, the ratio of red beans to water is 1: 1.6. Soak for more than 2 hours after adding water (appointment). Select the tendon of the bean and let it deflate naturally.

The upper layer is a little hard and discolored, and the lower layer is soft and rotten.

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Cooked like rice, there is a little water in the bottom of the pot, just mash it.

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Add 80 grams of sugar and 30 grams of lard (traditional lard can be replaced by 25 grams of cooked vegetable oil) and crush the bean paste with a tool.

Brown sugar is also delicious.

You can do it without oil. It will be less slippery.

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Put the cooked red beans into a container, add sugar and oil, and stir well. It's easier to crush them with a hand-held cooker.

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Freeze in the refrigerator.

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