Red bean paste(hong dou sha )

Red bean paste

Introduction:

"The official name of red bean in compendium of Materia Medica is & quot; Chixiaodou & quot;, which is a kind of food material for both medicine and food. Red bean has a high medicinal and good health function. It can clear away heat and toxin, strengthen the spleen and stomach, diuresis and detumescence, ventilate and remove vexation. It can treat adverse urination, spleen deficiency and edema, beriberiberi, etc

Production steps:

Step 1: soak 500 grams of red beans overnight, put them in a pressure cooker, add appropriate amount of water to submerge them, and after pressing for about 30 minutes, cook them until crisp (or use an ordinary pot, or put appropriate amount of water to cook them until crisp)

Step 2: prepare a basin of clean water, put it into a screen (the amount of water does not need to be too much, it can be done without the net) and add the crispy red beans in several times. After all the rolling is completed, the bean paste water will settle for a while, about 20 minutes, and then carefully pour out the clean water on the surface

Step 3: prepare a very fine screen (gauze can also be used), pour the precipitated bean paste into the basin slowly, filter out part of the water, then take an appropriate amount of the bean paste that just filtered out the water, and then squeeze out the remaining water

Step 4: put the dried bean paste into the pot, stir fry over low heat for a while, add salad oil, continue to stir fry, and add white sugar in several times (ensure that the saccharification is opened every time, stir well, and then put down the sugar for several times)

Step 5: stir fry in low heat until the water is dry and the color becomes dark (keep stirring during the process)

Materials required:

Red beans: 500g

Salad oil: 50ml

Water: moderate

Sugar: 150g

Note: 1. The amount of sugar and oil should be adjusted according to your preference. If you don't have enough sugar, you can taste it while frying. 2. When squeezing out the water, you must squeeze out the water as much as possible, so as to reduce the frying time. 3. The degree of frying should be adjusted according to the actual needs, such as steamed buns and bread. The water content can be higher, and it won't have a big impact. If you want to cook for a month The stuffing must be stir fried until the moisture is almost completely evaporated; 4. Stir fry slowly over low heat and constantly stir to produce non burnt bean paste. The process is very long, please be patient; 5. The red bean paste that is not used immediately can be frozen in fresh-keeping bags.

Production difficulty: Advanced

Technology: stir fry

Production time: several hours

Taste: Original

Chinese PinYin : Hong Dou Sha