Red sweet adzuki bean paste, hundoush(Chinese simpl. 红豆 沙. Pinyin Hongdou Sha) is used in Chinese, Japanese and Korean cuisines, less often it is used in other regional cuisines of Southeast Asia. In Japan it is called Azuki (小豆 餡, rH. Azuki), and in Korea it is called Phatso (Korean 팥소). In English, this paste is called Red bean paste. In Chinese and Japanese, sweet bean pastes are separated. There are sweet pastes made from any kind of beans, Hundousha is a paste made from red Azuki beans.

Azuki is a Japanese transliteration of the name of this bean variety. The scientific name for these beans is Vigna angularis, or angular beans. Cultivated in China for over 3000 years and ubiquitous in the Southeast Asian region, this bean variety is dark red in color, but it can also be of other colors (for example, black, gray, and even variegated). But for the production of sweet bean paste, only red beans are used. Ripe beans are milled, then the husks are sifted out, after which the bean mass is boiled and then sweetened with sugar or honey. The result is a dark red paste, homogeneous, thick enough (it can be spread on bread like butter) and sweet in taste. Actually, it is these qualities that made pasta so popular and in demand in Asian cuisines.

Hundous's Red Sweet Bean Paste is a ready-to-use product that does not require additional heat treatment. The range of application of this paste is wide enough - it is used in the preparation of sweet cereals and soups, sweet pastries, desserts, ice cream, jelly and even drinks. For example, Pepsi Cola with red bean paste is sold in Japan.

In the homeland of this sweet pasta, in the Middle Kingdom, perhaps the most famous and popular treat with it is. In China, they are called Yuebing (Chin. 月饼, pinyin Yuebing). This is a traditional type of baked goods made in the PRC for the Mid-Autumn Festival. A seasonal treat that at other times of the year can only be found in specialty stores or prepared on your own. Red sweet bean paste is probably the most popular filling, although there are quite a few types of toppings for these gingerbread cookies.

No less popular treat for local sweet tooth is Nomi Tsy (Chinese simpl. 糯米糍, pinyin Nuomi ci). These are balls of rice flour, with sweet paste in coconut flakes. This is a very similar in appearance and taste to Japanese mochi (or urine), which, by the way, are also made with a filling of this paste. One of the varieties of Japanese mochi looks very impressive - (Japanese 大 福 餅, rH. Daifukumochi), if you cut it in half lengthwise, then the cut shows a strawberry framed with red paste. By the way, literally the name "daifuku mochi" means "great luck".

Or a traditional old Peking sweet with a funny name (Chinese simpl. 驴打滚, pinyin Ludagun). This dessert looks like a roll, made from rice flour dough, which is prepared like mochi dough. Before folding a rolled sheet of dough, it is smeared with a red sweet paste.

Another famous Chinese dish, Zongzi (Chinese exercise 粽子, pinyin Zongzi), is cooked with Hongdoush paste. This is a kind of stuffed cabbage roll with rice filling and sweet pasta, only this “cabbage roll” is wrapped in a bamboo or reed leaf. These rice pyramids, wrapped in leaves, are an invariable ritual treat at the "Double Five" festival (aka Dragon Boat Festival).

During the celebration of another Chinese festival, the "Festival of Lanterns," Tanyuan rice balls (Chinese exercise 湯圓, pinyin Tangyuan) are prepared, and sweet bean paste is used as one of the favorite toppings.

As one of the filling options, sweet bean paste is used in the Baozi steamed cakes (Chin. 包子, Baozi pinyin).

Popular in China is the sweet soup with Azuki beans and sweet pasta - Hundou tan (Chinese exercise 紅豆汤, pinyin Hongdou tang), this soup is also popular in Japan - and it is called Shiruko (Japanese 汁 粉, rH. Shiruko).

Of course, it's worth remembering one of their favorite fillings is the sweet adzuki bean paste. Or an interesting variant of mochi - mochi balls strung on a bamboo skewer, like a shish kebab - Dango (団 子, rH. Dango).

No less popular and loved is the dessert - the famous Japanese biscuit dough - Dorayaki (ど ら 焼 き, rH. Dorayaki). This cake consists of two ruddy pancakes, between which sweet pasta is smeared, which also glues them together.

Filled with red sweet pasta in Japan, they make fish-shaped cookies - Taiyaki (Japanese 鯛 焼 き, rH. Taiyaki), the name literally translates as “baked sea bream”.

A sweet jelly made from red paste and agar-agar is prepared in Japan - it is called Yokan (Japanese 羊羹, rH. Yokan).

In Korea, they make delicious cookies with sweet pasta, similar to the Russian cookies "Nuts with Condensed Milk". In Koreans, nut cookies are called Hodugwaja (Korean 호두 과자). The filling for this liver consists of a mixture of walnuts and sweet pasta.

There are rice donuts with sweet filling in Korean national cuisine - Chapsal Donat (Korean 찹쌀 도넛). Or steamed buns with sweet pasta - Hoppan (Korean 호빵).

The Korean sweet "Honey Bread" - Kulppan (Korean 꿀빵) is very curious. These are deep-fried red pasta buns dipped in syrup and sprinkled with toasted sesame seeds.

It is worth recalling the traditional Korean food on the occasion of the Chuseok Harvest Festival - steamed rice dough cakes with sweet Songpyeong bean paste (Korean 송편).

An interesting Korean refreshing dessert made from crushed ice and sweet pasta - Phatbinsu (Korean 팥빙수).

Of course, there are far more Asian dishes with red bean paste than we've been able to cover in this short review. Certain red pasta dishes require special adaptations, such as Chinese moon cakes or Japanese fish biscuits. And some (for example, the Japanese biscuit dough) are very simple and require only a little diligence.

All in all, it's worth a try!

Peanuts are not a nut at all, as many people think: this plant belongs to the legume family along with peas and beans.

Photo: Shutterstock 2

Americans eat over 300 million kg of peanut butter every year.

Peanut butter contains monounsaturated fats, which may reduce the risk of heart disease.

Two hectares can grow peanuts for 60,000 sandwiches.

Photo: Shutterstock 5

75% of American families eat peanut butter for breakfast.

Astronaut Alan Shepard, who landed on the moon, ate cubes of compressed peanut butter during the flight.

Peanut butter can help build muscle and increase testosterone levels.

Photo: Shutterstock 8

Arachibutyrophobia is the fear that peanut butter will stick to the upper palate.

This delicacy is a source of vitamins B3 and E, magnesium, folic acid and fiber.

Peanuts are cholesterol free.

Photo: mignews.com

How to make peanut butter at home?

Ingredients:

• Peanuts - 0.5 kg
• Salt - 1 pinch
• Vegetable oil - 8 tablespoons
• Powdered sugar - 4 tsp

Photo: eastbaytimes.com

Cooking method:

• In a deep skillet, heat oil over medium-high heat.
• Add peanuts to the skillet. Cook for 10 minutes.
• Remove the beans from heat and let sit for 15 minutes. Then remove the shell from the peanuts.
• Transfer the beans to a blender bowl or food processor. Grind the peanuts into a powder.
• Combine the beans with vegetable oil. Salt. Stir.
• Add the icing sugar and beat for another 2 minutes.
• Transfer the paste to a jar. You can serve it to the table!

Hello to all lovers of delicious food!

Getting Started - Bean Paste!

To make bean paste you will need:

• one cup of adzuki beans
• 100 grams of sugar (preferably brown cane sugar)
• about 4 glasses of water

Stage one:

Rinse the beans and place in a saucepan. Cover with water so that all the beans are covered with water and bring to a boil. Then reduce heat and cover the pan with a lid, continue simmering for an hour over low heat until the beans are tender. If the water evaporates a lot, add more water - the beans should always be covered with water.

Stage two:

When the beans are done, drain the rest of the broth water into a separate bowl, it will come in handy later. Then set a small handful of beans aside, and press the rest of the beans, rub through a sieve. (you can also use another method of crushing beans convenient for you, for example, using a pusher). As a result, you should have a mashed bean, to which you need to add sugar and deferred whole beans, and mix everything thoroughly. Then put the whole mass back in the pan and continue to cook over low heat for 15 minutes until the bean mass turns dark brown or maroon color. If during the cooking process the legumes become too thick, add the broth that you drained earlier to it. Finally, leave the paste to cool. The anko will be completely ready when it can be rolled into balls.

Friends, well, that's all! The Japanese sweet bean paste is ready, now you can start making desserts using ancho paste. This paste can be used in cooking.

Description

Anko Pasta Is a traditional Japanese dessert based on Azuki beans. But you can meet him not only in Japan, but also in China, which is considered his homeland, and also in Korea. The taste of sweet bean paste is somewhat unusual for us. The sweetness is not as pronounced as in our usual desserts. Although the benefits of Anko are undeniable, because it consists exclusively of beans, sugar and a small amount of salt. No dyes or flavors, only natural ingredients!

Anko paste can be used as a stand-alone dessert or as a filling for making wagashi(Japanese pastries). An analogy can be drawn with condensed milk, which you can eat with a spoon and stuff all kinds of pies, cookies, cakes with it. In general, the product is versatile.

Buying Anko bean paste is quite problematic, and not all Japanese restaurants offer it, so it will be easiest to prepare it. The recipe is completely simple, and therefore you can cope with it with ease!

So, we invite you to join our step-by-step recipe for making sweet Anko bean paste!

Ingredients

Cooking steps

To make Anko, we need 200 grams of Azuki beans.



The beans must be thoroughly washed in running water, for which it will be most convenient to use a colander. You will also need to remove spoiled beans from the total mass of adzuki.

After the above manipulations, place the beans in a saucepan and fill them with filtered water in a ratio of one to three (one part adzuki and three parts water).



Now we send the pot with beans to the stove. When the water boils, we put the adzuki in a colander. Then fill the beans with water again (the proportions are the same), and then return them to the stove.

It is necessary to cook the beans for about an hour and a half over low heat, until they are well boiled. During the cooking process, you need to constantly add water so that the adzuki are constantly covered with it.

This time, the water after the beans will need to be saved and poured into a separate vessel (it will still come in handy for us).



Pour half of the required amount of sugar into a saucepan with adzuki and send it to low heat for 10 minutes.



When the sugar has melted, spread the entire contents of the saucepan with a wooden spoon and add the other half of the required amount of sugar. Mix the ingredients thoroughly. You should get a pretty thick puree.



Leave Anko on the stove for another 10-15 minutes, stirring it constantly. You can determine its readiness by its characteristic dark shade. If the paste is too thick, it can be diluted with the water in which the adzuki was boiled.

Make sure to add a little salt to the bean paste at this stage.



Anko is left to cool and then it can be used.



* Store the paste in the refrigerator. It can lie in cling film for about a week; for longer storage, Anko should be transferred to an airtight container.

Bon Appetit!

Peanut butter is not the most popular product on the Russian market, despite its wide popularity abroad. What is the uniqueness of this product, what benefits it brings to our body.

The 20th President of the United States of America, the leading state in the consumption of peanut butter, D.A. Garfield once said: "A man cannot live on bread alone, he must also have peanut butter." In the United States, peanut butter is not just bought from time to time, the coveted product is present in every home, spread on bread or eaten directly from a can several times a day. All Americans do this, except those people who are allergic to peanuts. There are few of them, only 0.6% of Americans.

So, what is interesting about this product, why has it received such huge popularity. We offer you 10 interesting facts that you did not know yet:

1. Peanuts, it turns out, are not a nut, as many buyers believe, this plant belongs to the legume family like beans or peas. The name comes from the Greek word for spider due to the similarity of the net pattern of peanuts to cobwebs.
2. For the first time, the idea of ​​turning peanuts into pasta was embodied by the ancient Aztecs, it was they who finely ground the roasted peanuts, and then ate the resulting mass as a main dish.
3. Modern peanut butter was born thanks to 4 patented inventions of the New World. In 1884, in Canada, M.G. Edson suggested producing peanut butter between two heated surfaces. In 1895, in the United States, D.H. Kellogg, a renowned nutritionist and creator of corn flakes, proposed tender peanut butter as a source of protein for people with chewing problems. In 1903, a special apparatus for preparing peanut butter was again patented in the United States, and in 1922 the chemist D. Rosenfield added hydrogenated oil to the paste recipe and obtained a product very close to modern recipes.
4. Under the term peanut butter there are two varieties: a delicate creamy mass, which is also called "creamy" or "smoothy" for its uniform enveloping consistency, and a paste with nut pieces or "crunchy". Most often, for the convenience of customers, the lid of the jar with delicate paste is red, and with the addition of a piece of peanut, it is blue.
5. Peanut butter is a high-calorie product. 100 g contains 884 kcal and 20 g of protein. Many athletes regularly consume peanut butter, because it is a source of essential proteins and a great aid in building muscle.
6. The daily dose for an adult is 20 peanuts or 4 tablespoons of peanut butter.
7. This product contains many useful for our body: antioxidants, polyunsaturated fatty acids Omega-6, Omega-9, Omega-3, vitamins B1, B2, A, E, PP, minerals iron, zinc, magnesium, calcium, potassium, phosphorus , iodine, selenium.
8. Peanut butter is cholesterol free.
9. Americans eat over 300 million kilograms of peanut butter annually, with 3/4 of all families eating it for breakfast. The well-known cosmonaut Alan Gepard, who landed on the moon, even during his famous flight, used cubes of specially pressed peanut butter.
10. Among the various phobias there is a special one associated with this product: arachibatirophobia, or in the original arachibutyrophobia, namely, the fear that peanut butter will stick to the upper palate of a person.

Haven't tried this amazing product yet? We offer to urgently go to the store and choose. On behalf of the editors, we recommend you our favorite jars from the Greek manufacturer Pami. Delicate or with pieces of peanuts, but always of the highest quality and excellent taste! Bon Appetit.