Ingredients: red beans 1/2 cups (90g) and long glutinous rice 3 cups (500mg).
Accessories: 4 cups of water
Seasoning/gravy: salt, fried black sesame.
manufacturing process
1. Wash the red beans, add 4 cups of water to boil, cook for 10 minutes on medium heat, then turn off the heat and let it cool.
2. Wash and drain the long glutinous rice, mix it with the red bean soup made by 1 (it is already cold), soak it for about 1 hour, and then put it in a rice cooker to cook.
3. But if you don't have time, you don't have to soak 1 hour (bubble 1 hour will be more beautiful).
Sprinkle a little salt and black sesame seeds on the rice when eating.
Red bean sauce
Basic materials: red beans 1 cup, sugar 200g, water 1/4 cup, salad oil 30cc.
Exercise:
1. First, put 4 cups of water in the pot and cook them with red beans on medium heat. After boiling, add 1/2 cup of water to continue cooking. After boiling for the second time, take it out and drain it with a bamboo basket.
2. Pour the red beans back into the pot, cover them with clean gauze and cook on low heat. In the process of cooking, you must add water to continue cooking red beans until they become soft.
3. After boiling, put it on a sieve, crush it with a wooden spoon and filter it.
4. Put the filtered red beans into a cloth bag, add a little water and wring them out.
5. Put 1/4 cup of water in the pot and cook the sugar and salad oil together. When the sugar is completely dissolved, add 1/3 (4) and simmer.
6. After a period of time, add (4) amount of 1/3, and simmer.
7. Put all the remaining 1/3 into the pot and cook with a wooden spoon while stirring.
8. Divide the cooked bean paste into balls the size of eggs, put them in a container and let them cool.
The amount of sugar can be increased or decreased according to everyone's preference.
Red bean milk
Ingredients: a small bowl of red beans (sold in the supermarket) and a catty of milk (half a catty is ok)
2 tablespoons of honey (pay attention when picking honey, there is not much good honey now)
Practice: 1 Soak red beans in cold water for half a day, and then take them out for later use.
Stew the soaked red beans in a pressure cooker or put them in a microwave oven box.
Turn the heat to high 15 minutes, until the beans swell and soften, then put them in a pot and cook them slowly without microwave oven.
I can't help it ~
Heat the beans and milk together with fire (because I bought pure milk, if I don't heat it for a long time, the nutrition will be lost)
Add honey to the pot. If it is not sweet enough, add more honey.
5 open to eat
Function; Rich in nutrition, beauty beauty.
Red bean mocha ice cream
Very delicious!
Materials:
A cup of milk 400 ml (or 1+2/3 cups)
B matcha powder 15g (or 3 tablespoons)
Egg yolk 4
D the amount of fine sugar100g (12 cups) can be considered.
E 1 tbsp corn flour
F 360ml of whipped cream (1+ 1/2 cups)
G honey red beans (cooked sweet red beans) 100g (quantity optional. Pay attention to the overall sweetness).
Exercise:
1. Milk heating: take a part of warm milk and stir it with matcha, and add the stirred matcha into the pot to mix with the milk. Stir well and continue heating until the liquid smokes.
2. Put the egg yolk in a steel basin, add sugar and stir for about 20 seconds.
3. Add 1/4~ 1/3 matcha milk (1) into (2) and stir well, then add the remaining milk and stir. Sift in a tablespoon of corn flour and mix.
4. Put (3) on the fire and stir while cooking until it is nearly thick (such as thick soup). After cooking, put the basin in cold water and wait for the liquid to cool completely.
5. Beat the whipped cream into a thick paste. The consistency is similar to that in (4). And then evenly mix with (4). Finally add honey red beans.
6. Pour it into a metal box and freeze it in the refrigerator. After 30~40 minutes, take out and stir. Pick up honey red beans from the bottom, flatten the surface, and repeat for about 3~4 times. Then ice it until it is completely hard to eat. This is a delicate and dense ice cream, which melts easily.
Red bean taro pie method ~
Materials:
90g of honey red beans, 0/80g of taro paste/kloc-,30g of light cream, 360g of fully scalded dough, and 2 tablespoons of frying oil.
Exercise:
1. Put honey red bean granules, taro paste and whipped cream into a container and mix them evenly, then divide them into 6 equal parts, which is the red bean taro paste filling.
2. Divide the fully cooked dough into 6 portions, each of which is about 60g, then squeeze it into a ball with both hands from the outside to the inside, wake it for about 5 minutes, and stick it into a cake crust with a diameter of about 12 cm.
3. Take a cake bag, put it into the red bean and taro paste with the method of 1, and then slowly pinch the cake crust counterclockwise to make a crease. Finally, turn the mouth slightly counterclockwise and knead it into a round package, and then press it down with the palm of your hand to form a round slice with a thickness of 1.5 cm, which is the pie.
4. Take a frying pan, put 2 tablespoons of frying oil, heat it, and then put it in the pie made by method 3 to fry for about 8 ~ 10 minutes until both sides are golden yellow and cooked.
Delicious milk red beans (hot drink)
Hot milk red beans:
Exercise:
1. Wash red beans first and soak them in clear water for two hours;
2. Boil the water and put the red beans (and soaked bean water) into the pot;
3. After boiling, simmer for two hours with medium fire and slow fire, and finally simmer for about half an hour with high fire;
4. Add sugar to taste when the adzuki bean is cracked, carefully stir until the sugar melts, turn off the fire when it is sticky, and let it cool. Sweetness depends on everyone's love.
5, milk heating 500ml+ red beans 100g = 3 people.
With chocolate biscuits, it is the best snack at night ~
I think my cooking must be better than Don Juan's!
How to eat:
1, direct hot food (suitable all year round! ); ?
2. Put it in the refrigerator and eat it when it is cold (it tastes good in summer! ); ?
3, add jiaozi to eat while it is hot (satisfy two wishes at a time! )
Tips:
1. Red adzuki beans are easy to rot when boiled, but don't use too much water. Turn it carefully with a spoon in the middle, and don't use too much force to avoid the beans being smashed.
2. Don't add sugar to adzuki bean before cooking, otherwise it won't be easy to cook.
The material of red bean iceberg
Ice cube: an ice cube the size of a mahjong block.
Red bean paste (readily available in the market)
Adding red bean paste is the most important material, just like shaved ice.
* Key points of making red bean paste
① Red beans should be washed to remove impurities.
(2) putting water and red beans into a stew pot according to the ratio of 5:1,
Stew for about 2 hours, depending on the cooked red beans (whether they are rotten or not).
(3) Add sugar and heat with low fire until there is no excess water.
The addition of white sugar is based on personal taste.
If you add some honey while adding sugar, you can change the color of the freezing point.
Ze is brighter. Add some ripe chestnuts, it will taste better.
Straw sauce or other jam, chocolate sauce, condensed milk, etc. (usually put one of them)
Fruit assorted, raisins, jelly, pine nuts, etc. (usually put one)
Proces and method for making red bean iceberg
1) Put the ice cubes into an ice planer, and plan them into snowflake-shaped broken ice, and put them into a glass bowl.
2) The bean paste is completely covered with shaved ice.
3) Add some grass sauce, chocolate sauce and condensed milk. Put a spoonful of assorted fruit.
4) Put a cherry or grass enzyme on the top layer, which will be more perfect.
Homemade red bean ice
Ingredients: red beans
Accessories: peanuts, ice cubes, osmanthus sauce, honey.
Cooking method:
1. Wash the red beans and press them in a pressure cooker 10 minute. After opening the lid, add honey and osmanthus sauce and stir well. Take it out and put it in the refrigerator for refrigeration.
2. Put the ice cubes into the crusher, pour in the frozen red beans and sprinkle with peanuts.
Features: cool and refreshing, sweet and delicious.
Milk red bean sago dew
Exercise:
Wash the red beans, stew them in a saucepan ... and add enough water and rock sugar. ...
Soak sago in hot water for 20 minutes. ....
When the water in the pot boils, put down the sago. When it boils, turn off the heat and cook for 5 minutes. ...
Turn off the fire and let it simmer for 20 minutes ... take out sago and put it in cold water and water. ...
Boil the water again. After boiling, add sago. Cook for 5 minutes. Turn off the fire. 20 minutes of stuff. ...
Take it out and put it in cold water for use ... At this time, the sago is completely transparent and slippery. ...
Stew the red beans slowly ... add sago according to the hardness you want. ....
Just add milk when eating ... I like strong milk. I use Nestle's whole food milk (this milk is also great for double skin milk. It is thicker than Guangming Extra Thick, but it has a higher fat content).
If you like fruit, put some fruit in it ... Do you have mangoes and watermelons ... Yes. ...
Strawberry and red bean pie
[Raw material/seasoning]
2 pieces of white toast, red bean paste 100g with granules, and 8 strawberries.
[production process]
① Cut each piece of toast into two triangles.
② Take a triangular piece of toast, coat it with 1/4 red bean paste, and then put two strawberries.
③ Make 4 strawberry and red bean pies in turn.
Braised spareribs with lotus root and red beans
Lotus root 1 kg (about 600 kg), 22 red beans (about 80 g), ribs 12 (about 480 g), 32 dried cuttlefish (about 120 g), 6 candied dates and dried tangerine peel14.
1, lotus root peeled and washed. 2. Soak red beans in clear water 1 hour and drain. 3. soak the dried tangerine peel in water, scrape the pulp and wash it. 4, cuttlefish boneless, soaked in water for 30 minutes, washed. 5, cuttlefish, sparerib water, too cold water. 6. Wash the candied dates. 7. Boil with 1 1 cup (or appropriate amount) of water, put down lotus root, ribs, red beans, cuttlefish, dried tangerine peel and candied dates, simmer for 3 hours, and season with salt.
Bozai cake
Guiyuan gourmet dessert
Types of dessert snacks
The basic materials are sticky rice noodles, cooked noodles, red beans, sliced sugar and four glasses of water.
Practice: soak red beans in clear water for three hours, and then steam them in water. Mix glutinous rice flour and flour, and sieve evenly. Slowly add 1 cup of semi-clear water to make a paste. After the sugar slices are boiled and dissolved in 2 and a half cups of water, add them into the batter with red beans and stir well. Pour the prepared batter into the cleaned bowl and steam for 20 minutes.
Red bean soup practice
1 cup of red beans, 200g of sugar, 1/4 cup of water, 30cc of salad oil.
1. First put 4 cups of water in the pot and cook it with red beans on medium heat. After boiling, add half a glass of water to continue cooking. After boiling for the second time, take it out and drain it on the bamboo basket.
2. Pour the red beans back into the pot, cover them with clean gauze and cook on low heat. In the process of cooking, you must add water to continue cooking red beans until they become soft.
3. After boiling, put it on a sieve, crush it with a wooden spoon and filter it.
4. Put the filtered red beans into a cloth bag, add a little water and wring them out.
5. Put 1/4 cup of water in the pot and cook the sugar and salad oil together. After the sugar is completely dissolved, add 1/3 red beans and simmer.
6. After a period of time, add 1/3 and simmer.
7. Put all the remaining 1/3 into the pot and cook with a wooden spoon while stirring.
The practice of bean paste bag
raw material
Flour 1000g, half a slice of fresh yeast, 600g of red bean paste, and oil ding 100g of cube sugar.
manufacturing process
(1) Stir the fresh yeast into paste with warm water, pour in flour, add water, mix well, and let stand for 2 hours;
(2) Knead the dough into strips, pick it into blanks, then press it into a round leather with thick middle and thin turnover, and put a small piece of sugar board and oil ding in the leather with red bean paste stuffing;
② Put the sandbag on the cage for 23 minutes and steam it with boiling water for about 15 minutes.
Method for making sweet-scented osmanthus honey red bean bread
1, raw material preparation: material 1 (ordinary flour 250g；; An egg; 50 grams of sugar; Yeast 1 teaspoon; Milk150g; ; Butter 50g); Stuffing (osmanthus fragrans 30g；; Honey red beans100g; Purple sweet potato paste100g); Mix 1, and the dough can be used after it is fermented to twice the size.
2. Divide the dough, knead and relax for 10 minute, and set the filling.
3. After the two kinds of fillings are wrapped, put them into the baking mold at regular intervals to continue the relaxation fermentation (covered with plastic wrap during fermentation).
After 4.50 minutes, the volume swells to 2 times of the raw material, the surface is brushed with egg liquid and sprinkled with sesame seeds, and the oven is preheated to 180 degrees.
5./kloc-bake at 0/80 degrees for 30 minutes until the surface is golden.
6. After 5 minutes in the oven, take it out.
Practice of fresh milk white lotus and red bean soup
25g of lily, 25g of lotus seed meat, one piece of dried tangerine peel, red beans 150g, appropriate amount of fresh milk and appropriate amount of rock sugar.
The way of doing things
1, lily, lotus seed meat (enucleated), dried tangerine peel and red beans were washed separately for later use.
2. Put lily, lotus seed meat, dried tangerine peel and red beans into boiling water, and cook for 10 minute with high fire, then turn to low fire for 2 hours until the skins of red beans are separated and the bean meat is cooked and rotten. Finally, add rock sugar, completely dissolve it, put it in a bowl, cool it a little, pour in fresh milk, and serve.
efficacy
Fitness, beauty, weight gain; It can be used for treating insomnia, hypomnesia, xerosis cutis, and xerosis cutis. This soup is peaceful and suitable for men, women and children.
The practice of honey beans:
Materials:
1. 500g red beans (make more, put them in bottles and keep them for other purposes)
2. Sliced sugar 100g (add more sugar if you like).
3. 300 grams of maltose
4. Oil 100ml (maltose is soft without oil).
Wash the red beans and soak them in water for four hours. Soak beans for a long time, and add water for about half an hour. Drain the cooked beans.
Add oil, beans, sugar and maltose to the pan, stir slowly and turn off the heat for about half an hour.
Lotus seed and red bean paste method
Ingredients: red beans 100g, lotus seeds 25g, rock sugar 1 0g, water 600ml, pericarp1tablet.
Practice: 1. Wash red beans and soak them in hot water overnight. 2. Wash and soak the peel. 3. Put the water and rock sugar into a deep bowl, cover it and cook for 6 minutes. 4. Add red beans, peels and lotus seeds, cook for 50 minutes on medium fire, and then cook for 30 minutes on high fire.
red bean ice
Ingredients: red beans, peanuts, ice cubes, osmanthus sauce, honey.
Special color: cool and refreshing, sweet and palatable.
Operation: 1. Wash the red beans and press them in a pressure cooker for 10 minutes. After opening the lid, add honey and osmanthus sauce and stir well. Take it out and put it in the refrigerator for refrigeration.
2. Put the ice cubes into the crusher, pour in the frozen red beans and sprinkle with peanuts.
Making materials of red bean and barley porridge:
Ingredients: coix seed100g
Accessories: 25g of dried jujube, 50g of adzuki bean, and agrimony 10g.
Seasoning: 30g sugar.
Practice of red bean and barley porridge:
1. Soak Coicis Semen and red beans in warm water for half a day;
2. Wrap the agrimony with gauze;
3. Jujube soaks stones;
4. Put Coicis Semen, Red Bean, Agrimony and Jujube into the pot together;
5. add water to cook porridge, and finally sprinkle sugar to taste.
Red bean cake practice
Materials: 300g red bean, 1 bag (about 250ML), Chinese cabbage 15g.
Coconut milk 1 large cans of light milk 1 small cans of fresh milk 200ML sugar 200ML
Exercise:
1. Cook red beans first, preferably when the water is just dry, and don't paste the bottom. ..
2. Mix corn starch, light milk and coconut milk for later use.
3. Add 4CUP water (about 1L) to the pot, put the cabbage into the pot, stir until it is dissolved, and pour in.
Boil the mixture of eagle corn flour, light milk and coconut milk, then turn off the heat and add sugar. Finally, add red beans. Then prepare one.
Pour it into a larger container, cool it and put it in the refrigerator. It can be eaten after 6 hours. (It can be kept for 2_3 days).
4. If you want the red bean cake to look good, you can first pour the slurry without red beans into the container, about half a centimeter thick.
After drying, use red beans as the second layer. After drying, add milk, coconut milk, corn flour and water for boiling red beans.
The mixture is the third layer, and all three colors look good.
Production materials of fermented red beans:
Ingredients: 400 grams of concanavalin.
Accessories: 50 grams of pork (fat and thin), 20 grams of dried pickles and 40 grams of green garlic.
Seasoning: 2g of yellow rice wine, 20g of soy sauce, 5g of sesame oil, 5g of pepper (red, sharp and dried), 50g of lard (refined), 3g of salt and monosodium glutamate 1 g.
Characteristics of fermented red beans:
The color is silvery red, the beans are crisp and fragrant, and the salt is sour.
Practice of brewing red beans:
1. Set the pot on high fire, inject cooked lard, heat it to 70%, let the red beans explode 1 min, leave the pot and fry for 2 minutes;
2. Return to the fire, fry until the beans float on the oil surface, and drain the oil from the pan;
3. Wash and chop pork;
4. Wash the dried pickles and cut them into pieces;
5. Leave the bottom oil in the wok, add pepper and stir-fry until fragrant, stir-fry minced meat until 80% cooked, and add green garlic seedlings and stir-fry until cooked;
6. Add red beans and kimchi powder, add 10g sweet and salty soy sauce and refined salt, stir well, add monosodium glutamate and yellow wine, pour in sesame oil, and take out the pan and plate.
Tips for making fermented red beans:
1. Fried red beans, two fires, fried in the middle, crispy and delicious, is the key to ensure the quality of this dish;
2. Due to the frying process, it is necessary to prepare1000g cooked lard.