Fried Sticky Bean Buns
by Baoma's little chef.
Favorite
Difficulty
Normal
Time
30m
Serving
2
This sticky bean bun is a local specialties in Northeast China and Inner Mongolia. The bean-bag noodles are made of millet milled rice, called big yellow rice, which is golden in color and looks like millet, but it is a bit larger than millet grains and is very waxy. When making bean buns, the rhubarb rice and a small amount of corn dregs should be washed in advance, then controlled with dry water, and finally ground into flour, which is then made by kneading and baking. The whole process is very cumbersome. Safflower kidney beans are used for filling, the traditional ones are all granular, so there is no need to mash them. So now this sticky bean bun is not often made in my hometown. Usually it is done in large quantities during the Spring Festival. This time when I returned to my hometown, my mother brought some back to me, and stored them in the freezer, so that I would often have this blessing! "
