Is there a feeling that as you get older, eating as a child becomes particularly missed and precious? I remember when my father was making bean paste when I was a child, I always watched him carefully take the pot and spoon and slowly mash it, put in brown sugar, the sweetness of the bean paste was steaming in the mash, and finally I waited for the pot and spoon full of bean filling to hand to me, and I licked the spoon with relish. In that era of lack of oil and sugar, there was no advanced cooking tools, no complicated condiment accessories, it was the purest handmade, the most simple food, but the most authentic taste. Today I would like to share with you the food that my father often made for me - bean buns (bean pastes). Simple but delicious, without the aid of a blender, without the addition of oil, sweet sand, can be used as a snack snack. I would like to introduce you to two methods, one is the pressure cooker making method used by my father, and the other is the rice cooker making method. Because considering that many families do not have traditional pressure cookers now, rice cookers can also make delicious and traditional bean paste.
By Fat Sister Irene
<h2>Royalties</h2>
Purified water to taste
Red adzuki beans 1 kg
Brown sugar to taste
Dried osmanthus flowers to taste
<h2>Practice steps</h2>
1, pressure cooker production method: no need to soak red beans 1. A pound of red adzuki beans, washed, drained, poured into the pressure cooker, add 2 pounds of pure water, must be pure water, so that the taste is better; Cover the pressure cooker lid, heat over high heat until it is full of gas, reduce the heat, and then burn for about 15 minutes; Turn off the heat, wait for the pressure cooker to naturally decompress, open the lid of the pot, you can see the red beans blossoming; find a handy utensil at home, you can crush the beans, add an appropriate amount of dried osmanthus flowers to the pot, and then add brown sugar in a small amount of times, patiently take your own tools to crush and crush it.
2, rice cooker production method: red beans need to be soaked in advance 1. Wash the red beans, add pure water, not over the beans, it is recommended to soak overnight; 2. The next day the beans become fat, full, the water is also absorbed, pour the beans into the rice cooker, add pure water, not more than a finger high of the beans, turn on the normal cooking function. 3. Step 3 Ditto (Pressure Cooker Method)
3. There are words to say: 1. Pay attention to soaking beans and boiled beans with pure water as much as possible, the taste is better; 2. Osmanthus and brown sugar have no standards and restrictions on the amount, according to their own taste, some friends love to eat sweet, some are sweet on it, the reason why a small amount of brown sugar is added many times, that is, in the process of pounding we can always taste the sweetness of the bean paste, we like it ourselves, do not stick to the precise amount; 3. Don't worry about the process of crushing, take your time, no need to add additional water, because the beans are full of water, and adding brown sugar to heat will also stimulate moisture; Personally, I prefer not to mash so delicately, if you make bean buns, some beans have a better taste. The bean paste made by this traditional bean paste method is slightly dry, formed, and can be refrigerated after eating.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.