1 First, wash adzuki beans and soak them in cold water or warm water overnight (the purpose of soaking them overnight is to make them fully expand, and they will be easy to boil when cooked the next day).

2. Put the soaked adzuki beans into the pot and boil them in water (water must not pass through the beans). Boil a big fire and simmer a small one. When the beans are soft and rotten, you can slowly collect the soup with a small fire (if you think there is too much soup at this time, you can use a spoon to hold out some soup first, and if there is not much soup, you can burn it with a torch). When the soup is cooked, you can cease fire.

3. Squeeze or mash the beans with the back of the spoon and mash the beans into mud. At this time, the bean paste is a little dry. You can add appropriate amount of white sugar according to your personal taste, and fully mix the white sugar with the bean paste. Let it cool and it will become red bean stuffing.

If you want to make bean paste, the method of cooking beans is similar to that of making red bean stuffing. The difference is that the cooked red bean paste is mashed, and a fine sieve is prepared at the same time, and the mashed red bean paste is filtered out from the sieve bit by bit, so that the shelled red bean paste is made, and it can be used after adding sugar and cooling.

(You can also add some oil to the wok, stir-fry the cooled red bean paste in the wok, stir-fry and turn it over to prevent the bottom of the lake. Add sugar and mix well after taking out the wok, so that the red bean paste will be more colorful and taste more fragrant and sweet. )