Homemade red bean paste

Overview

This is my first time making red bean paste. Regarding making red bean paste myself, I have been shouting slogans for more than a few months. This time I finally put it into action, and it was completed in two days. Why? Because I spent several hours soaking the beans in the afternoon, it was already evening when I was cooking them. I had just stirred them, put the sugar in the pot, and something had to go out, so I covered them with plastic wrap and put the pot in the refrigerator. The cooking work was completed the next morning. The first time I made red bean paste, I thought it would be as easy as making jam. Who knew it would pop, pop, and splash everywhere on the stove. When I stirred it with a spoon, it suddenly splashed onto my arms. It burned me so much that it hurt, and it also got all over my clothes. In the end, I had no choice but to boil it with the lid on. When I needed to stir it, I opened the lid and stirred. In the end, the lid was very messy, and it was all covered with bean paste. The final product is not bad and tastes good. This is the real red bean paste. I just found out today that the red bean paste I bought is too inferior. When taking pictures, I didn't know how to reshape it, so I used a fork to scratch and pull it a few times. After taking a few pictures, I felt that it was very monotonous and awkward, like a volcano erupting, so I picked a small flower and put it on top to embellish it. It didn't look too ugly.

Tags

• hot dishes
• home cooking
• children
• afternoon tea
• fast food
• peanut oil
• red bean
• white sugar

Ingredients

Steps

1. 1 Wash the red adzuki beans and soak them in water for 4 hours. Discard the water in which the beans were soaked and add water again.

   

2. 2 Bring to a boil over high heat.

   

3. 3 Pour away the water used to cook the beans in the first pass and put the beans into the electric pressure cooker.

   

4. 4 Add water again to cover the beans.

   

5. 5 Select the "Porridge" function and start working.

   

6. 6 After finishing the work, open the lid of the pot after deflating it.

   

7. 7 Let the beans dry until they are not hot to the touch, then put them into a cooking cup in batches and stir carefully.

   

8. 8 Pour into a non-stick pan, add sugar and bring to a simmer over low heat.

   

9. 9 Stir constantly while cooking to prevent sticking. Then add some vegetable oil in batches.

   

10. 10 Cook until there is resistance when stirring and there are obvious lines.

    

11. 11 Put it into a sterilized fresh-keeping box while it's still hot, and store it in a sealed container. (Eat it as soon as possible to prevent it from spoiling)