This blog is for a very good friend of mine.
I put the translated recipe and the original recipe in Chinese here.
Google translate cannot handle the specialized recipe well, based on google translate's work,
I tried my best to make it understandable. So here it is one of the recipes, be aware there will be more coming ...
Basic materials:
1 cup red beans, 200 grams of sugar, water, 1 / 4 cup salad oil 30cc.
Practices:
1. First put in a pot 4 cups of water and red beans, cook with medium fire, after boiling, add 1 / 2 cup water and continue;
when it is boiling the second time , remove it from the pot to drain on bamboo crate.
2. Put red beans back to the pot and cover clean gauze on top of it, cook with small fire; must continue to add water (when
necessary to prevent a dry pot), cook red beans until it is soft.
3. Boiled soft, the Add sieve online wooden spoon to crush while filtering.
4. Add the filtered red beans to a bag, plus a little water, forced wring dry.
5. Put in pot 1 / 4 cup water, sugar and cooking with salad oil, and sugar is completely dissolved, add 1 / 3 the volume
from step (4), and cook with small fire slowly.
6. Over time, add 1 / 3 the volume from step (4) and cook with small fire.
7. Put the remaining 1 / 3 the volume of all into the pot, stirring constantly with wooden spoon while cooking.
8. Put big red bean paste into small groups in the size of egg, put in the container and cool it.
★ the amount of sugar, may increase or decrease according to everyone's taste.
Reference: http://www.souchu.com/CookerKT/ShowArticle.asp?ArticleID=130258
基本材料:
红豆1杯、砂糖200公克、水1/4杯、沙律油30cc。
做法:
1.先在锅中放4杯水,和红豆一起用中火煮,煮沸后再加1/2杯水继续煮,等它第二次沸腾后,捞出放在竹篓上沥干。
2.将红豆再倒回锅中,将干净纱布盖在红豆上一起以小火红豆煮烂,期间水煮干时必须加水继续将红豆煮软为止。
3.煮软后,放入筛网上以木杓一面压碎一面过滤。
4.把过滤的红豆放入布袋中,再加一点水,用力拧干。
5.锅中放1/4杯水,砂糖及沙律油一起煮,等糖完全溶解后,加(4)的1/3量,以小火慢慢煮。
6.过一段时间后,再加(4)的1/3量,并改用小火煮。
7.把剩余的1/3量全部入锅中,用木杓不停搅拌一面煮。
8.煮好的豆沙分成鸡蛋一般大的小团,放在容器中,使之冷却即成。
★砂糖的量,可依各人爱好增减。
参考资料:http://www.souchu.com/CookerKT/ShowArticle.asp?ArticleID=130258




1 comments:
Thank you Tong!! I will look forward to more recipes coming.
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