Soak glutinous rice with 500g peanuts 100g soybeans 100g white sugar 100g glutinous rice balls overnight, put it in a fine steamer, and dry steam it with high fire. In the process of steaming, we must ensure that the steam comes from the bottom of the steamer and let the whole steamer in vapor permeation, otherwise it will be uncooked. Turn the glutinous rice in half, shake it loose, and open some air holes with chopsticks. It's too hard to steam and cook. It will be steamed in about 20 minutes. If you are afraid that the rice is too hard, you like to eat something soft. Sprinkle some boiling water when steaming, stir it evenly with chopsticks and continue steaming. Another method is to boil glutinous rice in water, then steam it in a pot, and then steam it in a pot. If possible, it is best to steam rice in a wooden steamer, and the steamed rice has a woody smell. Stir-fry peanuts in an iron pan, cool, rub and peel, and grind them into small particles with a beer bottle. Stir-fry soybeans and cool them, and stir them into bean powder with a blender. Mix white sugar, bean powder and peanuts evenly, and add more sugar if you like sweet. Remember, the sugar should be big, so it will have a taste. If it's too thin, it won't feel that way. I cook peanuts and soybeans in the oven. Glutinous rice is kneaded into rice balls, wrapped in various powders and served on plates. Or put it in a bowl, sprinkle with powder, and scoop up a bowl of soybean milk soup to eat together, which is a good nutritious breakfast.