Red Bean Wine Stuffed Dumplings
1.
Put the flour in a basin, pour warm water into the dough, and slowly add it in portions. The basin is bare and the finished product is easy to crack, and it will easily melt when it is too wet.
Sprinkle a little glutinous rice flour on the panel, take a piece of dough, rub a long strip with both hands, and cut into small pieces of the same size with a spatula
2.
Each small piece is rounded in the palm of the hand, and rolled in the glutinous rice flour.
Find a flat plate in advance, sprinkle a layer of glutinous rice flour, put the prepared small rounds in intervals, cover with plastic wrap and store in the refrigerator.
Figure 3: The next day, take out the frozen dumplings and wash the red beans.
Tip: If you eat it right away, you don't need to freeze the little yuanzi.
I use an electric pressure cooker to cook the red beans, so there is no need to soak them in advance. If you use a casserole or the like, it is best to soak them overnight. The water used to cook the red beans is also added appropriately.
3.
Put the red beans in the electric pressure cooker, pour 500 ml of water, for half an hour.
Half an hour later, the red beans are ripe and bloom
4.
Pour the soup and beans into the soup pot, add 20 grams of brown sugar, and add or subtract the sweetness according to your preference.
Add 200 grams of fermented rice and turn off the heat after boiling.
5.
In another pot, boil water, add small balls, and gently shovel the bottom with a spatula to avoid sticking to the bottom of the pot
6.
Just float all the small balls on the water. Use a colander to put them into the red bean wine stuffed soup cooked in step 4.
