Red bean paste filling

Overview

I haven’t boiled the red beans into lingering wounds for you and then shared them together. I will understand the sorrow of lovesickness better. I haven’t fully felt the tenderness of a waking kiss. It may be around me. You only pursue the freedom of loneliness. Sometimes sometimes I will believe that everything has an end. There is a time to get together and leave. Nothing will last forever. But sometimes I would rather choose to stay and not let go. Wait until the scenery is clear. Maybe you will accompany me to watch the long stream of water

Tags

• baking
• children
• afternoon tea
• dinner with friends
• baking oil
• brown sugar
• red bean

Ingredients

Steps

1. 1 Ingredients: Zhanyi red bean: 200g, brown sugar: 100g, baking oil: 50g

   

2. 2 Production process: 1. Soak the red beans overnight in advance (if it’s hot, you can put them in the refrigerator)

   

3. 3 Put the soaked red beans in the pot and boil, add more water, wait until the water is dry, taste the red beans to see if they are rotten, if not, continue to add more water to cook

   

4. 4 Cook until the water is almost dry and the red beans are rotten

   

5. 5 Put the boiled red beans into a sieve with coarse holes, crush the red bean paste with a spoon, and the red bean skin will be separated by the sieve

   

6. 6 Pour baking oil into a non-stick pan and heat it up. Pour half of the brown sugar and red bean paste into the pan and stir-fry evenly over medium-low heat

   

7. 7 After the brown sugar has melted and the red bean paste and baking oil are fully blended, stir-fry until it has a slight consistency. Add the remaining brown sugar and continue to stir-fry

   

8. 8 Stir and stir-fry continuously until the water evaporates and the red bean paste becomes dry and hard in consistency. The red bean paste is ready. Cool and serve or use

   

9. 9 Done

   

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