One: black kidney bean sandbag
Ingredients: flour, yeast, black bean paste and baking soda.
Exercise:
1. Dilute the yeast with warm water, pour the flour into the dough, put it in a warm place and ferment it twice as big, add a little baking soda to the dough, add some dry flour and knead it evenly, then eat it again;
2. Knead the dough flat, knead it into strips, knead it into small doses, and roll it into dough with a rolling pin;
3. Take a dough, add a proper amount of bean paste stuffing, and seal it like a steamed stuffed bun.
4, the mouth is facing down, round, the steamer is filled with water, and the bean buns are placed at intervals.
5. Steam on high fire for about 20 minutes, then simmer for about 3 minutes after turning off the fire, and then open the lid.
Two: kidney bean black rice porridge
Ingredients: black rice, kidney beans, brown sugar and brown rice.
Exercise:
1, black rice, kidney beans, and a little brown rice are more nutritious. Put them together and wash them.
2. Boil water in the pressure cooker. When the water is boiled, add beans and rice. Look at this boiling water. After adding black rice, the water will turn black immediately, and the amount of water is three times that of rice.
3. Cover, boil, press for 20 minutes, and then deflate naturally.
4, very sticky black rice porridge, add the right amount of brown sugar to eat.
Third, the practice of rock sugar black kidney beans
1, black kidney beans were washed and soaked in cold water for 2 days, during which the water was changed once a day. In high temperature season, the number of water changes should be increased appropriately.
2. until the wrinkles between the skin and the meat are completely gone, the beans swell to the freshly cooked whole rock sugar black.
3. Add cold water until it is flush with the beans. After the fire boils, turn to low heat and rock sugar is black.
4. Cook on low heat until 7 or 8 minutes are cooked (chopsticks can be inserted) and add rock sugar black.
5. Then continue to cook until it is completely soft (about 30 minutes).
6. Don't open the lid immediately after turning off the fire. Cover the pot and simmer for about 30 minutes, which will make the beans more tender and not rotten.