300 grams of red beans

Sugar120g

Maltose150g

Peanut oil 1 cup is about 200g.

Half a teaspoon of salt

40 grams of corn starch

Chenpi 2 kuai

working methods

1. Wash red beans and put enough water in overnight.

2. Wash the soaked red beans again, pour them into the rice cooker, add the same amount of water as cooking, add two pieces of dried tangerine peel and half a teaspoon of salt, press the cooking stall and cook.

3. Pick up the dried tangerine peel and stir the red beans and corn starch several times with a blender. If it can't be stirred, you can add some water appropriately.

4. Put the oil in the pot and slowly pour the red bean paste along the edge of the pot when it is heated to 50% heat.

5. Cook on medium and slow fire, stir until the oil and red bean paste are dissolved, then add sugar and maltose, continue to cook and stir.

6. Cook until the bean paste can be piled up, and then cook for a few minutes to turn off the heat.

7. It can only be used after cooling.