How to make two-color red bean paste jelly

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these delicacies, allowing those who make these delicacies to feel a long-lost pleasure. Today, I will introduce to you the method of making two-color red bean paste jelly, so that you can once again experience and enjoy the joy after success!

1. Wash half a pound of mung beans (you can make a large box as shown in the picture, depending on how much you want). Soak them in clean water for two hours. The water level should be one and a half index finger joints higher than the beans. After soaking, pour them into a pressure cooker without covering it. Turn to high heat. After the water boils, skim off the foam and then cover the pot. Put on the valve. After the valve makes a sound, turn to medium heat and cook for 15 minutes.

2. After waiting for a few minutes, open the lid of the pot, prepare a basin, put a fine mesh colander on it, scoop the cooked red beans into the colander several times, and press with a spoon to grind out fine sand

3. Soak agar (10 grams) in the boiled mung bean water. When the agar is softened, pour it into a pot with the water, add the ground bean paste, sugar (about 40 grams, increase or decrease according to personal taste), 2 teaspoons of sugar osmanthus (optional, it will not solidify if added, but the flavor is different; it is not added when making red beans). Cook over low heat until the agar and sugar are completely melted, pour into a sealable box, cool it down, put it in the refrigerator for a few hours, and take it out after it solidifies and cut it into pieces for consumption

I have introduced the two-color red bean paste jelly. I wonder if you have understood it? To put it another way, if you read it carefully a few times, you will definitely be able to fully grasp it. Once you have mastered it, all you need to do is put it into action, because delicious food is made through practice.