I have done a lot of other people's recipes, I am not very satisfied, or I have a good method of improvement. Every time I do it, the particles are complete + crisp and not bad, so be sure to record it.
Red beans are soaked in water for about 10 hours, which can be crushed by fingers.
Pour out the soaked water, add water, and the ratio of red beans to about 1:1 to 1:1.5, cook in a pot.
Open the lid and boil over the fire, let go of the bean flavor, then turn over the low heat and cook for 15 minutes.
15 minutes back-end pot pour out the water in the pot, wash the red beans slightly with cold water, so that the red beans quickly cool, so the skin is not easy to boil. Re-add the same amount of cold water pot and cook again (the equivalent amount here should be the amount of pouring, less than the first added water, because it will be added later)
Boil the fire (open the lid if the water is too much or the taste of the beans), then add a small amount of cold water to boil again, then cook for 30 minutes on low heat.
After 30 minutes, open the lid and take one or two red beans to grind it. If it is easy to crush, add rock sugar and stir; if it is still very hard, cook it for a while.
After adding rock sugar, stir carefully until the sugar is completely melted, then turn off the flame, and cover and cool. When cooling to a non-hot hand, add the white sugar and mix well. Try the sweetness should be 2 to 3 times sweeter than the common red bean soup.
Sealed out of the box, put it in the refrigerator for about 1 month
Also soaking in water and then getting hot and cold is to cook boiled QAQ