1. Wash red beans and soak them for 7-8 hours. After soaking, put it in the rice cooker. Water has almost one knuckle more than beans, and the rice cooker can cook according to it.

There will be a little water after cooking, but the red beans are already soft. Take out the inner container and repeat it with the spoon of the rice cooker until you reach the acceptable level of bean stuffing (this process is also very fast).

3. stir fry in the pot. Put nothing directly into the bean stuffing and 3:7 sugar (according to your sweetness). Keep stirring. Don't be too angry. Don't stop stirring until there is less water. If you stop stirring, be careful not to splash it on your hands because the temperature is too high.

Introduction of steamed bean bag:

One of the traditional customs in Northeast China-steamed bean paste buns. Every year at the end of winter and the beginning of the twelfth lunar month, farmers in the northeast begin to steam sticky bean buns. It usually lasts until around the fifteenth day of the twelfth lunar month. Sticky tofu is the main food of northeast people in winter. In the early years, people in Northeast China, especially rural people, had nothing to eat in winter, mainly cakes, sorghum rice, and then sticky bean bags.

Eat bean paste buns with sugar or pickles, or you will burn your heart. When eating bean buns, it is usually cooked in one pot, stewed with sauerkraut below and fried with bean buns above; Or stew cabbage with frozen tofu and stir-fry tofu brain on it.