how to make red bean paste
1.The night before,place uncooked red beans into the slow cooker and cook till it is very soft (similar to red bean soup).Low-8 hours or High-4-5 hours.
2.Take a container and fill 3/4 of it with water.(Preferably in the sink under running water).Place some cooked red beans in a sieve and place the sieve at the water surface of the container.Wash/knead and sift the red beans.The ‘food’ (沙) of the red beans will be separated from the bean shells and sink to the bottom of the container.Discard the bean shells.Continue this process till all the red beans have been washed and sifted.
3.Strain the water in the container with a muslin cloth sack or tea cloth and squeeze out the water.Continue this process till the water from all bean food has been squeezed out.
4.Cook sugar in a non-stick wok/pot to prepare golden syrup.Stir until the sugar become a lump and is golden in color.
5.Add water and continue to cook until sugar is dissolved.Add in oil and finally the bean paste.Keep stirring to prevent the paste from sticking to the wok.Cook till the texture is quite dry but shiny.(You can always taste the sweetness.Just add in more sugar should it does not meet your standard.)
红豆沙貌似没什么历史渊源啊,连中文的起源都找不到.
要介绍给外国人的话直接给他们品尝一下豆沙包不就行了,然后讲讲中国人逢年过节对红豆沙的喜爱.（话说外国应该有红豆沙啊,他们不是还有红豆派的嘛） how to make red bean paste
1.The night before,place uncooked red beans into the slow cooker and cook till it is very soft (similar to red bean soup).Low-8 hours or High-4-5 hours.
2.Take a container and fill 3/4 of it with water.(Preferably in the sink under running water).Place some cooked red beans in a sieve and place the sieve at the water surface of the container.Wash/knead and sift the red beans.The ‘food’ (沙) of the red beans will be separated from the bean shells and sink to the bottom of the container.Discard the bean shells.Continue this process till all the red beans have been washed and sifted.
3.Strain the water in the container with a muslin cloth sack or tea cloth and squeeze out the water.Continue this process till the water from all bean food has been squeezed out.
4.Cook sugar in a non-stick wok/pot to prepare golden syrup.Stir until the sugar become a lump and is golden in color.
5.Add water and continue to cook until sugar is dissolved.Add in oil and finally the bean paste.Keep stirring to prevent the paste from sticking to the wok.Cook till the texture is quite dry but shiny.(You can always taste the sweetness.Just add in more sugar should it does not meet your standard.)
红豆沙貌似没什么历史渊源啊,连中文的起源都找不到.
要介绍给外国人的话直接给他们品尝一下豆沙包不就行了,然后讲讲中国人逢年过节对红豆沙的喜爱.（话说外国应该有红豆沙啊,他们不是还有红豆派的嘛）