Chinese Food
Northeast sticky Bean Bun
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In the northeast, every winter, I've managed enough to eat the sticky bean bags. Today I'm steaming. Tomorrow I'm frying. I'm not tired of eating every day. I want to eat the sticky bean bags in the northeast after I arrive in Shandong. It's so hard. OK. Carry forward the spirit of eating. Self reliance. We make it by ourselves. Although it's not as good as the ones sold outside, but I'm still eating it beautifully... ~And oh. Bean stuffing must be made of kidney beans. That's the real way
Cooking ingredients
Cooking Steps
Step1:Mix rhubarb and cornmea
Step2:Iron a small par
Step3:Add some cold water and doug
Step4:Ferment in a warm plac
Step5:Soak the day's kidney beans in advance. Put them in the pressure cooker. Boil the bean
Step6:Mix the pressed beans with suga
Step7:Take it to bean stuffin
Step8:Small bal
Step9:After the naturally fermented dough is made, it's a little sweet. Rub it gently for a while
Step10:Put on the basin for a whil
Step11:Take a piece of doug
Step12:Press into a bow
Step13:With bean stuffin
Step14:Hukou clos
Step15:Code to steame
Step16:15 minutes after loadin
Step17:Don
Step18:Finished produc
Step19:Dip it in sugar to make i
Cooking tips:1. The noodle here refers to the natural fermentation. The naturally fermented dough has a sweet taste. 2. The size of the bean bag should be squeezed. 3. When starting the pot, use a thin guy. Dip it in the water. There is no skill in breaking the skin and making delicious dishes.
