1, prepare 400g red beans, put them in a larger flat plate, and sift them to see if there are any impurities. After all, once they are cooked and chewed, carefully sift them slowly from one side. Then put it in a pot and soak it in cold water for one night. Some of the soaked red beans have cracked.

2. Wash the red beans, put them in a rice cooker, add water, and the amount of water does not exceed the distance of 1 cm above the red beans. Hit the porridge stall and cook the red beans for one and a half hours.

3. Time is up, the red beans have swelled, and the water is almost absorbed. Pour the red beans into a larger basin.

4. Press the bean paste with a spoon until most of the bean paste has been broken, leaving some coarse granules. Those who want to eat delicate bean paste can add some water and beat it with a cooking machine until it becomes mud.

5. Put the crushed bean paste in a non-stick pan, add 10g white sugar, stir-fry and remove water.

6, the fried water has dried up, and the bean paste can be agglomerated.

7. Put the fried bean paste in the fresh-keeping box, cover it, put it in the refrigerator, and take it now. If it is not used for the time being, it should be frozen directly, thawed in advance when it is used, and used after returning to normal temperature. This kind of bean paste is not sweet in taste, has a strong red bean flavor and satiety, and can replace fine staple food.

Extended data:

Bean paste, or chopped bean paste, is a commonly used dessert material in East Asia. It is made of ground beans mixed with sugar. Red beans or mung beans are usually used as fillings. The method of filling bean paste in northern China is to remove the skin of red beans, break them and boil them, add sugar, and then fry them in oil.