Northeast Sticky Bean Buns

Name: Northeast Sticky Bean Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2000g Yellow rice noodles; 500g Cornmeal; 1000g Flower Kidney Bean; Some Sugar

by Mua is as light as a chrysanthemum

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I used to eat sticky bean buns every winter when I was in the Northeast. I steamed and ate them today and fried them tomorrow. It was not annoying to eat them every day. When I arrived in Shandong, I wanted to eat the sticky bean buns from the Northeast. It was so difficult. Oh, okay, carry forward the spirit of food, let’s be self-reliant, let’s make it by ourselves, although it’s not as good-looking as it is sold outside, it’s pretty good for me to eat. Also, the bean paste must be made with kidney beans, so it is authentic.

Ingredients

Northeast Sticky Bean Buns

1. Mix rhubarb rice noodles with cornmeal

2. Scald a small part

3. Add some cold water and make dough

4. Ferment in a warm place

5. The kidney beans that have been soaked a day in advance, put them in the pressure cooker, and cook the beans.

6. Stir the pressed beans with sugar

7. Smashed into bean paste

8. Tuan into a small ball

9. After the naturally fermented dough has developed, the dough is a bit sweet. Knead gently for a while

10. Buckle the pot for a while

11. Take a piece of dough

12. Press into a bowl

13. Wrapped with bean paste

14. Close up

15. Yard on the steamer

16. 15 minutes after SAIC

17. Cooked

18. Dip it in sugar and start eating

Tips:
1. The pasta here refers to natural fermentation. The dough that is naturally fermented has a sweet taste. Remember not to put yeast in it. If it is not good, you can put some baking soda;
2. Squeeze the code when coding the beanbag;
3. When starting the pan, use thin kitchen utensils and dip the pan in water to save the skin.