Every year when winter comes, I think of eating bean buns and remember the flavor of my childhood. This is a year ago to do before organizing to pass up.

Intermediate

Steaming

Original

Three hours

Main ingredient

Rhubarb rice noodles 2500g

Cornmeal 500g

Supplementary

Rhubarb beans in quantity

Yeast 1 spoons (soup china spoon)

Warm water in quantity

Yellow rice noodles sticky bean buns practice steps

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1. yellow rice noodles into the basin, plus 500g cornstarch and a spoonful of yeast shake well, plus a moderate amount of warm water and flour, and into a dough fermentation until slightly launched can be.

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2. red kidney beans in advance soaked about 10 hours, pressure cooker pressure 30 minutes, pour out with a frying pan to fry out excess water.

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3. Stir-fry dry and crushed into powder with a spoon.

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4. Compose with your hands into equal sized bean stuffing and set aside.

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5.

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6. Pick up a piece of hairy bread and put bean paste on it, put water in the pot and steamer cloth on the wrapped bean bag.

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7. Breaded bean buns arranged neatly, turn on the high heat and keep steaming for 30 minutes.

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8. Dip the steamed bean buns in cold water and lift them out with a wooden spatula.

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9. Serve on a plate.

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10. can be dipped in sugar to eat yo, sweet and soft, can also be flattened and fried to eat.