6g of raw material red beans

5g of seasoning white sugar and 1/4 teaspoon of salt

1. Wash red beans, soak them in water for one night, and pour off the water for soaking beans.

2. In addition, add clear water to cover the red beans, then move them into an electric cooker and steam them (about 4 minutes). After the electric cooker jumps, they will still stew until the red beans are soft and rotten, with some slight cracks.

3. Take out the steamed red beans, put them into a small sieve in batches, put a bowl under the sieve, and press the red beans into mud with a spoon, so that the fine sand in the red beans will flow under the sieve, leaving red bean shells under the sieve.

4. Pour the red bean paste into the wok, add sugar and salt, stir-fry until the water is dry, then turn off the fire and take it out. After cooling, put it in the refrigerator for cold storage, which is the red bean paste.

5. If the steamed red beans and juice are directly added with salt and sugar, stir-fried and boiled until the water is dried, the red bean stuffing is obtained.

Tips: Two kinds of red bean fillings can be mixed to make the red bean paste contain particles.

Secondly, it is made:

Cut the fermented dough into equal doses, flatten it, and roll it into a round skin with a thick middle and a thin edge. Hold the leather with your left hand, and hold the edge of the leather with your thumb, forefinger and middle finger with your right hand, and knead it from right to right. The crease at the top should be pinched evenly. Put the wrapped steamed buns in a cage, steam them on the cage with full steam, and steam for about 1min until the mouth of the steamed buns is wet, the skin is not sticky and elastic.

the information comes from Baidu search.