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Dragon Boat Festival teaches you how to pack zongzi with bean paste

1. Soak red beans in hot water for an hour or two. Put the red beans in the pressure cooker, add water, and steam for 20 minutes. This is the cooked red bean. Put the cooked red beans into the food processing machine and grind them into the mud, then pour them into the fine mesh spoon and filter out the coarse slag.

2. This is the filtered bean paste. This is the coarse slag filtered out. Pour the Dousha back into the fine net and spoon. The purpose is to filter the Dousha water into the pot (natural filtration - don't crush it, we want Dousha water). Turn on the small fire, put the icing sugar and olive oil into the pot (adjust the dosage according to my own taste, I used a handful of half icing sugar, the first time I used 15ml of olive oil), and boil until the icing sugar melts.

3. Put one third of the bean paste into the pot and stir fry. Put in 15ml olive oil and another third of the bean paste for the second time and stir fry.

4. Add 15ml olive oil and other bean paste for the third time and stir fry

5. When the bean paste is cooled, it will be thicker than when it is hot and humid. So, judge the consistency you need when it is hot and humid. My feeling is that stir fry until you can stir up thick lines, as shown in the picture.

Tips:

1. If the bean paste is too dry after cooling, the solution: dilute it with honey or milk and mix well

2. Preservation of Dousha: after the Dousha is cooled, it can be divided into small doses and put into a fresh-keeping bag and put in the refrigerator freezer. Take out the natural frozen before eating, without affecting the taste.

3. Without olive oil, you can use butter or lard, according to your preference.