1. Wash the white bean and soak it in cold water overnight |
2. Pour the beans soaked overnight into the pot with water (add more water if the beans absorb too much water, and keep the beans completely immersed in water) and boil them over the heat |
3. After the water is boiled, continue to heat for about 5 minutes, turn off the fire, pour the beans into the drain basket to wash, and then pour them back into the pan, and add water again until the beans have not been boiled for the second time |
4. After boiling again, use tin foil to make a round simple pot cover smaller than the pot cover (as shown in the figure) and cover the beans. Cook until the beans become soft, so that you can easily crush the beans with your fingers | |
5. Completely crush the beans with the help of a fine strainer and a wooden spoon, and put a small bowl below to catch the twisted bean paste (if the beans are too big or hard, you can also break them again with the help of a grinder, so that the bean paste will be more delicate | |
6. Pour the twisted bean paste into a small pot, add water and sugar, heat it on a low heat, and slowly stir it with a wooden spoon until the bean paste is thick | |
