Cooking Steps

1. 

   Step1:Glutinous rice, red bean and sweet juice garden are pure brown sugar.

2. 

   Step2:Red beans and glutinous rice are soaked in advance. Soak in clear water for at least six hours. Red beans after soaking are easier to sand.

3. 

   Step3:Put the glutinous rice and red bean into the pot respectively. Add some water to boil them. The amount of clear water is generally 6-7 times that of red beans. If you feel that the water is not enough during the boiling process, you can add a proper amount of boiled water. Note that it must be boiled water. The taste of cold water will be strange.

4. 

   Step4:Boil and simmer slowly. To make a thick red bean soup, it needs to go through three stages: Boil the water and heat for 10 minutes → cover for 35 minutes → open the cover and heat for 5 minutes.

5. 

   Step5:When we cook the red bean soup, let's rub the small dumplings. There are two advantages of warm water and noodles: one is to make the dough better and firm; the other is that the small dumplings rubbed well are not easy to stick.

6. 

   Step6:Rub the dumplings. Put them directly into the red bean soup and cook until they float.

7. 

   Step7:Season with brown sugar for the last five minutes. Fire can make the seasoning more even into the soup. Add a pinch of salt to the soup Zero point five When making desserts, add a little salt to taste, which can better highlight the original taste of the ingredients and enrich the flavor level. Add 80g brown sugar in batches. Adjust it to your favorite sweetness.

8. 

   Step8:Tangyuan tastes soft, waxy and delicate. Red bean nibbles the quicksand. The whole person feels sweet and soft.