In order to reduce the sticking of the sticky bean bag to the pot, the drawer cloth must be put, and it can be soaked first, and then cooked better. The most important thing is that the drawer cloth must be wet enough (don't twist it when it is soaked in water). Secondly, it must wait for the water to boil before steaming, and it will be full of fire 10- 15 minutes.

The heat of the sticky bean bag is relatively high, and each100g of sticky bean bag contains about 180 calories. Mainly made of some red bean paste, sugar and sticky noodles.

Sticky bean bags can be stored in cold storage for about a month.

Bean curd is made from flour through secondary fermentation. Bean bags are filled with beans, which should not be stored in cold storage for too long, and should be eaten as soon as possible. Before the bean bag is refrigerated, it is advisable to naturally cool the bean bag and then pack it in a fresh-keeping bag and seal it for refrigeration. Freezing can slow down the deterioration time of bean curd, which can be kept longer, and the bean curd needs to be cooked again when it is eaten.

Sticky bean bags are suitable for storage in a dry environment below zero degrees Celsius in winter, and can also be stored for a long time at room temperature. However, it can't be stored in an environment above 20 degrees Celsius for more than half a month. Generally, people in Northeast China will eat it in the spring of next year, and then the bean curd will be easy to mold and deteriorate.