Non-oily, non-sweet red bean paste (Qingtuan zongzi bean bun donkey rolling)

In the past, there was a recipe for oily red bean paste, which was dedicated to making egg yolk crisp and moon cakes. Later, in the zongzi recipe, I also talked about the practice of semi-oily red bean paste, which is semi-oily, in fact, more in line with the taste of the public, not oily, not sweet, not greasy, delicate and soft, and the taste is more sandy, which is more suitable for donkey rolling, Qingtuan, zongzi, eight-treasure rice, bean paste buns, sticky bean buns, and glutinous rice balls. Compared with oily red bean paste, this red bean paste has less oil, less sugar, and no maltose, similar to the red bean paste that I often ate when I was a child. ——————————————————————— you have any questions about gastronomy, you can 18838096591, the food experts around you, with solid theoretical and practical skills, will answer your questions free of charge and without purpose. If you think this recipe is still helpful and has highlights, please help hand in an assignment, after uploading the work, stay for a second, give a review "Great", keep this recipe above 8 points, so that more chefs can see it, thank you for your friendly support, give me the motivation to keep sharing!

Ingredients

Redbeans 500 grams

Water 1500 grams

Cornoil 100 grams

Castersugar ~100 grams

Cooking Instructions

Rinse 500 grams of red beans
Soak in water for more than 6 hours, then rinse again. Add 1500g of water and cook for more than 50 minutes until you can open the lid (or rice cooker for 1.5 hours)
After boiling the beans, filter out the bean water inside (the principle of no waste, add sugar and drink it)
Use a mud press to preliminarily mash the beans (or a wall breaker, mixer), this step can also be omitted, because it will also rot when you stir-fry
Transfer to a nonstick skillet
Add 100g of corn oil and stir-fry over medium heat until thick
Add 100 grams of white sugar (this amount can be adjusted, you can grasp it according to your preference)
Stir-fry over medium heat until the water evaporates and the whole body moistens into a ball
The whole process of stir-frying bean paste takes about 5 minutes (I use the highest heat and keep stir-frying)
Although it looks oily, it tastes fresh and has a rustling texture. This is okay even if you make egg yolk crisp (but there is still a certain amount of moisture, the skin of the egg yolk crisp may be slightly wrinkled, and it is not resistant to putting)
Don't go for too delicate, with a little grain, the taste is better
Consume within three or two days and keep refrigerated. Not used for a short period of time, cryopreserved