Bean Paste Filling---A filling that can be used in all kinds of pasta

Overview

Keep working hard on my mooncake fillings... Red bean filling is the most commonly used filling in our family and the little ones' favorite filling. The fillings you make yourself have a delicate taste and are healthy, so you can eat them with confidence. For the red bean paste I made this time, I also used a strainer to filter the shells of the red beans. I added brown sugar and maltose when frying, and it tasted great. When it was first fried, the little guy thought it was chocolate powder, so he ate most of the bowl...

Tags

• quick dishes
• children
• festival customs
• traditional food
• afternoon tea
• mid-autumn festival
• mooncakes
• brown sugar
• lard
• maltose
• red beans

Ingredients

Steps

1. 1 Have all materials ready.

   

2. 2 Remove impurities and bad beans from the red beans and soak them in water overnight.

   

3. 3 Put it into a pressure cooker and add an appropriate amount of water (if you put it in a pressure cooker, don't put too much water, the amount of water should be about 2 cm higher than the beans).

   

4. 4 Cover the pot and press for 20-30 minutes (voila, the beans absorb all the water and there is almost no excess water).

   

5. 5 Start straining the bean paste. Put a basin of water under the strainer, then put the strainer on top of the basin, put in the cooked red beans, rub the red beans with a spoon, and smash the red beans so that the bean paste will leak into the water.

   

6. 6 Take a piece of gauze, pour the mixture of bean paste and water on the gauze, wrap it up, lift it up, and squeeze out the water with your hands.

   

7. 7 Then you can start frying the bean paste. Clean the pot and add a little lard. After the lard is melted, pour in the bean paste with the moisture removed.

   

8. 8 Turn to medium to low heat, add 1/3 of the brown sugar, stir well and then add the remaining brown sugar.

   

9. 9 Stir-fry until the water in the bean paste has almost evaporated, then add maltose.

   

10. 10 Stir-fry continuously until the water is completely evaporated, the bean paste feels a little sticky, and the resistance becomes greater.

    

11. 11 After it cools down, you can put it in the refrigerator to freeze and take it out in advance before use.