Northeast Sticky Bean Buns

Name: Northeast Sticky Bean Buns
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 3500g Glutinous rice flour; 200g Flour; 1500g Red kidney beans; Some Sugar

by Jin Feng Qiwu

4.7 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

"Northeast sticky bean buns" are also called "nian bean buns". As the name suggests, they are the new year cakes that are packaged during the Chinese New Year. Especially for farmers, in the past, making bean buns in the countryside was a year-round event. Adults and children join the battle. Steamed out and put them out. Frozen normally at room temperature outside on the curtain. After steaming and freezing, the sticky bean buns will not form. Now the living standard of farmers has improved, and there are more food to eat. Sticky bean buns are not rare on the dining table, but in the city People prefer this bite more and more. Sticky bean buns were originally used as sacrifices for ancestors, and they were also food for the Manchus when they went out hunting. Later, when Nurhachi led soldiers to fight. Sticky bean buns became the rations in winter. It can be said that big In half of the Qing Dynasty, there is a credit for sticky bean buns.
This is still the sticky bean bag to welcome the New Year before the Spring Festival. Now I take it out to share with you the practice and mood. I already have the sticky bean buns my mother-in-law brought at home, which is enough to eat. But my parents seem to think that if you don't pack this bean bag, you don't have the meaning of the year. They asked me if I had sauerkraut in the morning. There was only half of the sauerkraut left in the refrigerator. After breakfast, I hurried over, wrapped this glutinous bean bag with my parents, laughed and took pictures, chatted with my parents, and listened to them talking about old habits. Relatives and neighbors felt that they were back again. It’s the time before. When I was young, my dad had to paste lanterns during the New Year. Years ago, he had to wrap white noodles and sticky bean buns, sauced beef, pork liver, pork heart, and pork belly. These eating habits have always been retained. When I was young, I was looking forward to buying those little firecrackers for the New Year, standing in the yard, opening a small box of little whips like a baby, and taking a few out for a while. I thought it was the happiest thing in the world, beautiful and beautiful. The interesting childhood scenes seem to be in front of us again. "

Ingredients

Northeast Sticky Bean Buns

1. Soak the red kidney beans in water one night in advance, press them in a pressure cooker, close the lid and simmer for half an hour before opening the lid, crush with a spatula, add sugar and stir, continue to crush the cooked kidney beans to make them more delicate

2. Then knead it into small balls with your hands, so that you can put them directly in the noodles when you pack them, so you don’t need to divide the stuffing.

3. Fill the steamer with water, cover with sauerkraut leaves, and steam the beanbags on top for a while, so as not to stick to the drawer.

4. The glutinous rice flour and white flour were mixed with warm water the night before and served overnight. Try not to be too soft. The soft bean bun will collapse after steaming, which will affect the appearance.

5. Pull a piece of dough and knead it into a long strip

6. Grab a piece the size of a dumpling skin and put it in your hand, don’t make it too thin

7. Then put the bean paste in the bun

8. Rub round. Then tidy it up a bit, knead the dough a little higher, and put it in the pan

9. Put it on the pan where the sauerkraut leaves have been laid, and try to put them next to each other. That's how it comes from hitting the bean buns. Try not to have any gaps in the middle of the bean buns, close the lid, and steam for 15 minutes after boiling

10. The steaming sticky bean buns have the flavor of the new year, and the new year is near. Let it dry for a while, put the bean buns on the curtain one by one with a knife dipped in cold water, put them on the outdoor freezer, then pack them in a bag, and just heat it up when you eat it. Mom's noodles are too sticky. , The ratio of glutinous rice flour is too much, it looks ugly, but it tastes as delicious as rice cakes

11. Loading

Tips:
1. When steaming bean buns, put sauerkraut or cabbage leaves on the bottom to make bean buns out;
2. Some homes use yellow rice noodles or glutinous rice to make corn noodles. But our family is glutinous rice noodles with some white noodles, and I am willing to eat very sticky ones. I don’t like yellow bean buns or those with baking powder. Our noodles don’t have baking powder.
3. Don't make the bean paste and noodles too soft, as it will collapse when steamed and affect the appearance;
4. There must be gaps when stacking the bean buns, one next to each other, to prevent the bean buns from collapsing after being steamed.