How to make red bean paste filling:

1

Prepare the raw materials.

2

Soak the red beans in cool water overnight in advance (you can put them in the refrigerator freezer if it's going to be hot now).

3

Put the soaked red beans into a pressure cooker and pour in water to cover the beans a little more than a knuckle.

4

Cover the pot lid plus valve, open fire on high heat to cook red beans, on the gas and then turn to medium heat high pressure for 30 minutes.

5

Cooked almost water is cooked out.

6

Prepare a pot of water.

7

Stretch the leaky net on top of the edge of the basin, put in the boiled red beans, use the left hand to hold the leaky net with the right hand to rub the rotten red beans, bean paste will leak into the water.

8

Strain the remaining bean skin.

9

All the mixture of bean paste and water after rubbing the red beans.

10

Take a piece of gauze, (or two or three if you have the means) and pad it in the colander, with a container for water underneath.

11

Pour the mixture of dosa and water on top of the gauze in batches, straining the water.

12

Lift the saran wrap and wring out the water vigorously with your hands.

13

After straining the dosa, there is almost no water left.

14

Use an enameled pot or stainless steel pot to pour in a spoonful of vegetable oil, when the oil is hot, pour the bean paste and part of the brown sugar into the stir fry.

15

Always open the smallest fire constantly stirring (test of endurance it huh), brown sugar powder three times added to the bean paste and stir-fried to the bean paste moisture evaporation is complete, some viscous can be. (Stirring time will feel resistance).

16

Stir-fried bean paste cooled in an airtight container, put in the refrigerator.

Tips:

Don't add too much water when cooking the bean paste, not over the red beans have a knuckle on it, (I use the index finger)

2. Filtering the bean paste can be used with two or three gauze, can be very good to keep the bean paste inside, I'm just a gauze, so filtering out of a small amount of bean paste, afternoon I'm not sure how much I'm going to be able to get out of it, but I'm going to be able to do it.

3. Stir-frying bean paste is best done with lard, the flavor will be better, I do not have lard directly with vegetable oil, (vegetable oil should be used without odor, corn oil can be.) Butter melting can also be.

4. Stir frying bean paste to open a small fire, constantly stirring, so as not to paste the pot, this is a patient work, to hold on to ha ha ha, can not be in a hurry to open a large fire, so that the water does not evaporate off the bean paste will be paste pot.

5. Do not use iron pots and aluminum pans when frying, iron pots will make the bean paste into black and will also make the bean paste have iron smell is very unpleasant, this is the voice of experience ah, haha. I have been taught that the home stainless steel pot can be, I use the enamel pot.

6. Because there is no preservative so use as soon as possible. Refrigerate for up to two days. If you can't use that much at one time, you can use a plastic bag to divide it up and freeze it, and then thaw it at room temperature before eating.

Red beans for food, so delicious: /article/2017/01/1719/14142230902.html