How to preserve red bean paste
After the red bean paste is done, it should be preserved in time. After all, things without preservatives are easy to deteriorate, so how should bean paste be preserved?
If it is homemade red bean paste, the red bean paste that you can't finish every time can be put in the freezer for a long time. If you can finish it in two or three days, you can put it in the freezer. However, if the red bean paste is bought in the supermarket, it will be preserved more exquisitely.
The bean paste stuffing can be divided into small portions during storage for ready use. Never store all the bean paste stuffing together, or it will take a lot of time to thaw every time you eat it. Frequent thawing before freezing will also affect the taste of bean paste stuffing.
How to make red bean paste stuffing
The practice of bean paste stuffing is actually relatively simple, but we should also pay attention to methods. So what should I do with the bean paste filling?
Soak the red beans overnight in advance, put the soaked red beans into the pot and add more water to boil. The cooked red beans are dry, try to see if they are rotten. If it is not rotten, continue to add some boiling water until the water is almost dry and the red beans are rotten.
Put the cooked red beans into a sieve with coarse holes, and crush the red bean paste with a spoon, and the red bean skin will be separated by the sieve. Pour baking oil into a non-stick pan and heat it. Pour half of the brown sugar and red bean paste into the pot and stir evenly over low heat. Stir until the water evaporates and becomes hard. Red bean paste is ready. Let it cool and you can eat it.
Method for making oily bean paste stuffing
When making red bean paste stuffing, you can make oily red bean paste stuffing, which is not easy to stick to your hands and plates. What's the making method of oil red bean paste stuffing?
Wash the red beans and soak them in water. It takes a night to soak them. Refrigerate in summer. Drain the washed red beans first, pour them into the health pot, then add a proper amount of water to the highest hot drink line.
Turn on the cereal function of the health pot and set the time for 28 minutes. Then, stir the cooked red bean paste with a blender at the speed of h for 2 minutes. Pour the cooked red bean paste into a non-stick pan, stir-fry until it is slightly dry and has obvious lines, then add peanut oil in three times, stir-fry until it is completely absorbed after each refueling, and then add the next oil. After the oil is added, stir-fry until there are obvious lines, then add fine sugar at one time and cook.
A complete collection of bean paste stuffing practices
There are many ways to make bean paste stuffing, depending on what you like to eat. So what is the bean paste stuffing daquan like?
Special bean paste stuffing for souffle: soak red beans in water for more than 6 hours, add brown sugar and water and cook them. (rice cooker cooking mode. Pressure cooker cooking mode. ) Put the cooked red beans into a cooking machine and beat them into bean paste. Screen filtration. Use stainless steel pot. Heat the pan and add peanut oil. The oil temperature is about 7 layers. Add the bean paste. Stir fry slowly. Stir-fry the water to dryness. Plate and cool.
Brown sugar bean paste stuffing: Wash adzuki beans and peeled red dates, cook them in a pressure cooker until cooked, crush the cooked adzuki beans and red dates with a spoon, add brown sugar while grinding, and stir well.