The director of "The Flavor of Chengsha" is directed by He Yanzhi, a moving film of the old Japanese actress Shulin. I thought that this Japanese-style lens and touching scenes were already immune, but when I entered the movie, I was still crying. I am not writing a film review. The film that gave me the most estimate is the practice of red bean paste. Japanese-style red bean paste is more famous, it is slightly sweeter for us. So when you do it yourself, follow your own taste. According to the steps in the movie, the biggest feeling for me is that the taste is reduced a lot. Finally, the color of red bean paste is naturally beautiful. I took a step chart to share with you. According to the process in the film is a very time-consuming process, if you feel really too much trouble, you can omit the time of the middle soak.
Preparation: Red beans soaked one night in advance, this time I spent a day and a night. (Be careful to have a large enough container and a sufficient amount of water, because the red beans will swell after soaking, if the water is insufficient, it may not be soaked)
Drain the soaked water, pour the red beans into the pot, pour enough water, boil, simmer for a while, then drain off the water.
This is the first red bean after draining water. You will see the filtered water gray.
Add enough water and cover the lid for a while until the red beans bloom. (I cooked in a small pot for the first time, I started to change the cast iron pot here)
Filter off the water again and rinse the red beans slowly with water. (The lines in the film are like this: the red beans are very fragile at this time, so be sure to wash them gently.) Then use a small water column to wash the surface impurities until the water is transparent.
Filter out the red beans of the water, add enough water and sugar (the amount of sugar to grasp it yourself, I often add it here and then add one adjustment) to let stand for 2 hours. (Mrs. Dejiang said that this is like a blind date, and the next step is to let two people slowly develop their feelings. Haha)
Next, start the honey stains. After the fire is boiled, slowly simmer with medium heat. When the red beans begin to thicken, remember to gently stir and shovel from the edge of the pot to the middle. Repeat this action.
This is the red bean state at different stages.
At the end of the film, agar was added. I don’t really understand why I want to add this. Is it because the red beans are thicker or better? Anyway, I think the red beans that come out like this are already very good. You can take it properly and make a red bean bag.