Main ingredients:
Red beans: appropriate amount; jujubes: appropriate amount; walnuts: appropriate amount.
Auxiliary materials:
Osmanthus sugar: appropriate amount; brown sugar: appropriate amount; lard: appropriate amount.
Taste: sweet; Process: stir-fry; Time-consuming: half an hour; Difficulty: ordinary.
Detailed steps for cooking Osmanthus Walnut Jujube Mung Bean Paste
Soak the red beans in water one day in advance.
Wash the jujubes clean.
Remove the jujube pits.
Put the red beans in a pressure cooker, add water to a height of about 2cm above the beans, cover and cook for 15 minutes.
Open the lid, add the jujubes, and continue to cook for 20 minutes without covering the pressure valve.
Cool it down after cooking.
Put it into a blender and start the fruit and vegetable juice program.
Blend it into a fine bean paste, pour it into a non-stick pan, stir-fry over medium-low heat, stir frequently, and be careful not to get burned by splashing.
Add lard to make the bean paste more moist.
Add brown sugar to make it more fragrant.
Add crushed walnuts and osmanthus sugar and stir-fry together.
When the spatula leaves obvious lines, the bean paste is almost done. Don’t fry it too dry. It will dry out a bit more after it cools down.
The fragrance of jujubes, red beans, walnuts, and osmanthus is blended together, with a suitable sweetness, and it tastes very delicious.
