The first step is to "wash rice": the method of sticky bean bags is to soak rice for half a day, then wash sand, which is called "wash rice", then dry it, grind it into flour, mix corn flour and yellow rice in a certain proportion, and then mix the flour with cold water to "ferment" like making white-flour steamed bread. When the dough turns sour, start kneading it by hand. This step is related to the success of the whole sticky bean bag, as well as the taste and color, so the requirements for the dough mixer are relatively high. Generally speaking, people with traditional hair should be good-looking, gentle and kind at home. It is said that the noodles made in this way are like people, with smooth entrance, sweet taste and golden color.
The second step is stuffing. Boil adzuki bean or kidney bean (don't boil and break the skin), mash it into bean paste, add fine sand sugar, and make jiaozi with big core. It is very important to master the moisture and heat of boiled beans in this step. If it is dry or thin, it means that the filling has failed. Adjustment takes time. It's best to put less sugar in case it tastes different.
Step 3, wrap the bean stuffing with kneaded yellow wheat, make bean buns, put them in a drawer covered with corn leaves or perilla leaves, steam for 20 minutes, and then take them out of the pot. You can also put other things instead of perilla leaves, as long as you can pick up tofu. )
Because the production process of sticky bean bag is complicated. Therefore, in the northeast, the traditional practice is to wrap the winter sticky bean bags in early winter, steam them out of the pot, put them on a curtain and freeze them outdoors at room temperature for one night. After steaming and freezing, the sticky bean bag will not come loose. Just heat it in the pot when you eat it again.