How to make sweet-scented osmanthus, walnut and jujube bean paste - Chinese cuisine

1
Soak the red beans in water one day in advance.
2
Clean the red dates.
3
Remove the jujube core.
4
Put the red beans into the pressure cooker, add enough water to cover the bean noodles by about 2cm, cover and cook for 15 minutes.
5
Open the lid, add the red dates, and continue cooking for 20 minutes without covering the pressure limiting valve.
6
Cook and let cool.
7
Put it into the wall breaking machine and start the fruit and vegetable juice program.
8
Beat the bean paste into a fine paste, pour it into a non-stick pan, and stir-fry over medium-low heat. Be careful not to get burnt if it splashes out.
9
Add lard and fry with oil to make the bean paste taste more moist.
10
Add brown sugar to taste more delicious.
11
When it is almost done, add chopped walnuts and sugared osmanthus and stir-fry together.
12
There will be obvious lines when the spatula is fried. At this time, the bean paste is almost ready. There is no need to fry it too dry. It will dry out a little after cooling.
13
It combines the aroma of red dates, red beans, walnuts and osmanthus, with the right sweetness and is very delicious.

Tips

Taking into account the different tastes and preferences of everyone, the specific quantities of oil and sugar are not listed. You can add them as appropriate when frying.