Red bean paste(hong dou sha )

Red bean paste

Introduction:

"I haven't made steamed buns for a long time. I want to make some bean sandbags. I still have a lot of red beans at home. Make some by yourself. Although it's a little bit troublesome, it's better to do it yourself. "

Production steps:

Step 1: wash red beans, soak for two hours, drain and add 800g water to boil until red beans open.

Step 2: put it into a container, beat it into mud with a cooking stick, or beat it into mud with a blender. (it can be played several times)

Step 3: pour the mashed beans into the pan.

Step 4: pour in sugar and maltose and stir fry over low heat.

Step 5: stir fry until sugar dissolves completely.

Step 6: continue to stir fry until the water is slightly dry, do not stick to the hands, then turn off the fire.

Step 7: take out the stuffing, spread it in a stainless steel shallow plate, wait for it to cool completely before eating, or seal and freeze it. (refrigerate for a shorter time)

Materials required:

Red beans: 600g

Fine granulated sugar: 300g

Maltose: 50g

Note: when the stuffing is fried to the end, the temperature is usually as high as 100 degrees. If the stuffing is kept warm slowly, it is easy to rot when it is stored. Therefore, the stuffing should be flattened in a stainless steel square plate to let the stuffing cool down quickly. After it is completely cooled, it should be sealed and put into the refrigerator as soon as possible. In addition, the homemade products do not contain preservatives, and the amount of sugar and oil is also controlled, so the shelf life can not be compared with that on the market, so they should be used up as soon as possible.

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: sweet

Chinese PinYin : Hong Dou Sha