How to make red bean paste in a pressure cooker

Many people like to eat various pastries made with red beans, and they can be bought in many pastry shops, but everyone has different tastes. Some like sweeter ones, while others prefer no sugar. In order to meet your own requirements, you can make it yourself at home. The method of making red bean filling in a pressure cooker is relatively easy. You only need red beans and rock sugar. Let us take a detailed look at the specific methods.

Ingredients

100g red beans 1 tablespoon rock sugar

Steps to make red bean paste in a pressure cooker

1. Soak the red beans overnight. You can also soak them without soaking. The high pressure time should be longer.

2. Put a large spoonful of rock sugar and soaked red beans in a pressure cooker. The ratio of water to red beans is about 3:1.

3. After cooking on medium heat in the pressure cooker for 20 minutes, open the lid and press the red beans with a spoon and simmer for 10 minutes.

[Ingredients] 250g red beans, 100g sugar, 95g corn oil

【Steps】

1. Soak the red beans in advance. The red beans must be soaked for several hours before cooking. I usually soak the beans before going to bed, and they are just right for cooking in the morning (the soaked beans need to be kept in the refrigerator in summer).

2. Put the soaked red beans into a pressure cooker and add clean water, but don’t add too much. Generally, the water should be about 1.5CM higher than the beans. If you don’t have a pressure cooker, you can use an electric rice cooker.

3. Select the bean cooking button and the cooked red beans will bloom.

4. Put the cooked red beans into a wall breaking machine or food processor, add appropriate amount of red bean water, and beat into bean paste. If you don't have a machine, you can use a spoon to press the red beans through the sieve to make fine red bean paste, but this is very time-consuming and laborious.

5. Use a machine to make fine red bean paste.

6. Pour the red bean paste into a non-stick pan and stir-fry over medium-low heat (do not use high heat as it will easily get burnt).

7. Add oil in batches. Wait for the oil to be absorbed before adding the next batch of oil (adding oil in batches makes it easier to mix evenly).

8. Add sugar in portions and continue to stir-fry until all the sugar is dissolved.

9. The fried bean paste filling is shiny, soft and delicate. After cooling, place in a sealed box and store in the freezer. It can be stored for 2 months.