Sticky bean bag, also called bean bag, is a special food in Northeast China. In the northeast, sticky bean buns are an indispensable protagonist on people's winter table. Sticky bean bags are usually made in early winter and then stored in outdoor pots for the winter. All technologies are derived from nature, which is a model of traditional natural food.
How to stick bean curd? ：
1. Wash red beans and kidney beans, add 330g of water and soak for one night.
2. Put the soaked beans into the pressure cooker. If there is no water at all and it is absorbed by beans, add 30 grams of water, but not too much. If the bean stuffing is too thin, it can't be wrapped. Stewed for 1 hour, my beans are in this state.
3. Add 50g of sugar to the chef's The Mixing Bowl. Add the cooked beans while they are hot and stir them into a paste. It will turn into mud in less than a minute, or it can be pressed with a spoon. When I was a child, I helped my mother press the bean paste, so I could steal it while pressing it.
4. Finally, it becomes this dry, slightly granular bean stuffing. I didn't hold back a spoonful. It smells really good. No wonder I like to seal the bean stuffing in a bag to prevent it from drying. Let's go and make noodles. 100g corn flour and 400g rhubarb rice flour are mixed, then 3g dry yeast is added and stirred evenly with chopsticks.
5. Pour 3 10g warm water into the dough, cover it and ferment. After the dough is fermented, divide the bean stuffing into 40g balls. It was only fermented to about 1.5 times the size, and the surface began to crack. Add some water, about 20 grams, and knead into dough. You can't make a ball without adding water.
6. put the bean stuffing in again and squeeze it a little until all the bean stuffing is wrapped in it. If you want to wrap it smoothly, dip some water in your hands before wrapping it to make the dough more malleable. After wrapping, it can be squeezed to make the bean bag small on the top and big on the bottom. Cover the wrapped bean bag with plastic wrap and let it stand for half an hour. After the hot pot is aerated, put the bean buns into the pot, steam for 20 minutes on medium heat, and stew for about 4 minutes after turning off the heat. Efficacy, sticky bean bag is also called bean bag or bean bag. It is a kind of bean paste-wrapped food originated from Manchu. It is usually made in early winter and then stored in an outdoor tank for the winter. Has the effects of relaxing bowels, promoting diuresis, promoting bone and tooth development, nourishing five internal organs and beauty beauty.
The sticky bean bag is mainly made of yellow wheat, corn flour, adzuki bean and turmeric. Yellow wheat is rich in protein, carbohydrates, B vitamins, vitamin E, zinc, copper, manganese and other nutrients, and has the effects of nourishing yin, moistening lung and moistening large intestine.
Adzuki bean contains a variety of inorganic salts and trace elements, such as potassium, calcium, magnesium, iron, copper, manganese and zinc. Corn flour contains linoleic acid and vitamin E, which can reduce the cholesterol level in human body, thus reducing the occurrence of arteriosclerosis. Corn flour contains more calcium and iron, which can prevent hypertension and coronary heart disease.