Shaoxing red bean pasterecipe:Rice beans, rock sugar, white sugar, lard (pig fat)pork fat.
Step 1: Wash the rice beans and soak them overnight;Step 2: Place the rice beans in a stew pot with enough water to cover half a finger above the beans and add rock sugar. Bring to a boil over high heat, then reduce to low heat and simmer until the beans are soft;Step 3: Remove the cooked beans from the pot, pass them through a sieve using a spoon to squeeze out the bean paste (previously, Grandma used a piece of sand cloth to do this, but I couldn't find one);Step 4: Step 1 is complete;Step 5: Place the bean paste in a wok and stir-fry over low heat. Keep stirring to remove most of the moisture;Step 6: When the bean paste begins to dry out and the surface has no more moisture, add white sugar;5 Place the red bean paste in a wok, using low heat and continuously stir with a spoon to remove most of the moisture;.Step 7: Continue stirring until the sugar is fully melted, then add lard in portions.；Step 8: Mix well. The finished bean paste is smooth, fragrant, and sweet to taste. Place it in the refrigerator for a while before using; this will make it easier to handle when making pastries without leaking.Key points:Step 5 takes a long time, but never use high heat during this process!2. The amount of sugar added in Step 6 depends on personal preference, but I suggest not adding too much as it may overwhelm the natural fragrance of the bean paste!3. The ratio of lard to bean paste is approximately 1:50.It's strongly recommended that you make your own bean paste if you plan to make Shaoxing red bean buns; homemade will have a better texture than store-bought ones, and any extra can be used for bread or mooncakes.Strongly recommend doing it yourselfmochiif you do, homemade red bean paste will be much better than store-bought ones, you can make more than needed,bunsleftovers can still be used for other dishesmuffins, by the way, recently you can also make mooncakesmooncakesas well.
The answer comes from the official website ofCuisineNet.