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紅豆湯與紅豆餡做法 How to Make Red Bean Soup & Red Bean Paste

紅豆餡

🔹 紅 豆 
母親很愛吃紅豆做的甜點 
尤其是紅豆麵包與紅豆湯圓 
每次親手做這些料理給她吃的時刻 
我和她都由衷感到非常快樂 

臺灣人用紅豆來做點心的文化,從日治時期即開始漸漸流行起來。這裡就為大家介紹如何用電鍋自製香濃軟爛的紅豆湯與紅豆餡。把紅豆用電鍋煮好後,依個人口味加糖加水拌勻,即是紅豆湯。把紅豆湯加入小湯圓,即成為紅豆湯圓。片中最後做出的紅豆餡成品,可用來做為紅豆麻糬、紅豆鹼粽、紅豆麵包、銅鑼燒等等點心的餡。如果用電鍋煮好後,僅加糖、鹽、奶油拌勻、壓碎,不把紅豆餡炒過,放乾後就可做為紅豆餅的餡。如果不加奶油,僅加糖、鹽拌勻,炒好、壓碎後,也可做為刨冰或豆花的配料。如果不加奶油,不炒、不壓碎,瀝乾後加糖與鹽拌勻冷藏一晚即成為蜜紅豆,可用來製作紅豆年糕哦~(文末附影片)

🔹 Adzuki Beans Mum loves to eat dessert made with adzuki beans. Red bean buns and red bean soup with tang yuan are her favourites. Every time I make her these kinds of desserts, Both she and I feel so happy from the bottom of our hearts. 
Adzuki beans are very popular for making various kinds of desserts in Taiwan. Actually, it was not until the Japanese colonial period that adzuki beans began to be popularly used for making dessert. The Taiwanese red bean soup can be served with tang yuan inside. The Taiwanese red bean paste can be used to make Taiwanese red bean mochi, red bean kee chang (alkaline rice dumplings), red bean buns, dorayaki, etc. If the paste is not stir-fried, it can be used to make Taiwanese red bean cake (wheel pies). If you don’t add butter to the paste, the paste can also be added to shaved ice or douhua. (See the video tutorial at the end.)

材 料(Ingredients):

製作紅豆餡的食材一覽。圖片來源:cooking23s.blogspot.com

步 驟(Steps):
(1)
挑出紅豆中的壞豆,用水清洗瀝乾,再泡水一晚。
Check out the red beans and remove the bad ones. Wash the red beams with water. Soak the red beans in water overnight. 

將紅豆泡水一晚。圖片來源:cooking23s.blogspot.com

(2)
將紅豆用水煮滾三分鐘,瀝乾。
Boil the red beans for 3 minutes. Drain the red beans.

煮三分鐘後瀝乾的紅豆。圖片來源:cooking23s.blogspot.com

(3)
加 370g 的水到紅豆裡,放入臺式電鍋,電鍋的外鍋倒入兩米杯的水(約 350g),蓋上蓋子,蒸至電鍋跳起為止。電鍋跳起後,燜十五分鐘。
Add 370g of water to the red beans. Leave them in a Taiwanese rice cooker with 2 cups of water (about 350g) in the outside pod. Steam them until the rice cooker turns off automatically. After turning off, wait for 15 minutes with the lid on.

用電鍋煮完一次之後的模樣。圖片來源:cooking23s.blogspot.com

(4)
將紅豆稍微攪拌一下,電鍋的外鍋倒入兩米杯的水(約 350g),蓋上蓋子,蒸至電鍋跳起為止。電鍋跳起後,燜十五分鐘。開蓋檢查紅豆是否已煮軟爛。(如果要做紅豆湯,此時依照個人口味多加一些水和糖就完成了。)
Stir the red beans for a bit. Add 2 cups of water (about 350g) in the outside pod. Steam them until the rice cooker turns off automatically. After turning off, wait for 15 minutes with the lid on. Lid off. Make sure the red beans have softened. (If you intend to make red bean soup, just add more water and sugar according to personal preference at the moment, then it’s done.)

用電鍋煮完兩次後,檢查紅豆是否已足夠軟爛。圖片來源:cooking23s.blogspot.com

(5)
加入食材表上的二砂、鹽、奶油。攪拌至充分溶解混合。
Add the light brown sugar, salt, and butter to the red beans. Stir and mix them well.

加入其餘食材混合後的模樣。圖片來源:cooking23s.blogspot.com

(6)
用中火炒約五分鐘,邊炒邊把紅豆壓碎。關火,把紅豆餡放涼後即可使用。
Stir-fry and mash the red beans over medium heat for about 5 minutes. Heat off. The red bean paste is ready to be used after cooling off.

可用鍋鏟或刮刀把紅豆壓碎。圖片來源:cooking23s.blogspot.com
剛炒好的紅豆餡。圖片來源:cooking23s.blogspot.com
放涼後的紅豆餡。圖片來源:cooking23s.blogspot.com
變較乾之後的紅豆餡。圖片來源:cooking23s.blogspot.com

旁白配樂版影片  Video Tutorial With Talking & Music:

原音重現版影片  Video Without Talking or Music (ASMR):

說 明(Footnotes):
(1)
一年以內生產的紅豆較煮得爛,買的時候要特別注意。新鮮的紅豆看起來較紅,放愈久之後,顏色會愈深。
The adzuki beans produced within a year are softer after being cooked. Keep this in mind while shopping. Fresh adzuki beans look redder. The longer the storage time, the darker the colour.
(2)
先用滾水把紅豆燙過,紅豆吃起來較不會酸澀。
If the adzuki beans are not boiled first, they may taste a bit sour.
(3)
用電鍋煮,免顧火,較方便。如果用快鍋,能更加節省時間哦。
You don’t need to stick around a stove while using a rice cooker, which is very convenient. Using a pressure cooker (instant pot) instead can even save more time.
(4)
加糖之前,要確定紅豆已經爛了,要不然,等加糖以後,紅豆就煮不爛了。
Make sure the adzuki beans have softened before adding sugar. They won’t be softened any more after you add sugar.
(5)
市面上的二砂大部分是進口的,用臺灣本土生產的二號砂糖,做出來的紅豆湯與紅豆餡會較香。
Most of the light brown sugar on the market is imported from overseas. Using locally produced Taiwanese light brown sugar (No. 2) can make the red bean soup and red bean paste smell much better.
(6)
如果要做成紅豆年糕可用的蜜紅豆,就別加奶油,把紅豆瀝乾,加糖、鹽拌勻冷藏一晚即可。
If you intend to make red bean nian gao, don’t add butter. All you need to do is to drain the beans, mix them with sugar and salt, and refrigerate them overnight.
(7)
紅豆餅的餡要濕一點比較好吃,不用把紅豆餡炒過,電鍋煮好後,壓碎放涼變乾就可以用了。
The paste for red bean cake (wheel pies) need to be moister to taste better and doesn’t need to be stir-fried. In that case, all you need to do is to mash and let the cooked paste cool down and dry.
(8)
紅豆餡如果太濕會很難包,但是不用炒得太乾,炒好放涼後自然會愈來愈乾。 
The red bean paste will be very difficult to use if it’s too moist. However, you don’t need to stir-fry it for too long. It will naturally become drier and drier after cooling down.
(9)
把紅豆餡密封冷藏可以保存一星期,冷凍可以保存一個月。
The red bean paste can be preserved in a fridge for one week or in a freezer for one month.

😺:喜歡我們的創作嗎?記得訂閱我們的YouTube頻道哦~ 您的鼓勵是我們最大的動力來源。

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