Sticky bean buns are a very popular specialty snack in Guangzong. They are round in appearance, golden in color, fragrant, sweet, soft, sticky and have a long aftertaste. The more you eat, the more you eat. Sweet, the more you eat, the better it tastes, and it has high nutritional value. In the past, people could only eat sticky bean buns during the Chinese New Year. Nowadays, living conditions have improved, and since everyone likes to eat them, sticky bean buns have not only become an indispensable and exquisite snack in life, but also a must-have gift for visiting relatives and friends. ??

Guangzong’s sticky bean buns are different from those in other places, and they are famous for their “stickiness”. Noodles are rhubarb rice noodles, and rhubarb rice is also called broomcorn millet. Guangzong County is a Baili sand belt with soft soil. The millet grown not only tastes good, but is also very sticky. This kind of noodles is used to make sticky bean buns, which taste particularly fragrant. The stuffing is made from locally produced purple jujubes, jujubes and red beans, cooked and then pounded into a filling. Jujube is rich in sugar, vitamins, and protein, and has the effects of nourishing blood and calming the nerves, strengthening the spleen and stomach; red beans also have the effects of clearing the heart and nourishing the mind, strengthening the spleen and kidneys. Both are good health supplements. Therefore, Guangzong sticky bean buns are not only a special flavor food, but also a delicacy with high nutritional value.

The method of making sticky bean buns is to wrap sticky dough and bean paste into round steamed bun-shaped bean paste buns. Although it sounds simple, the production process is complicated.

First, select high-quality millet and grind it into noodles, then mix the noodles with cold water (hot water will make it sticky and cannot be mixed with the noodles). After the noodles are mixed, make them into a steamed bun shape and steam them in a pot. After the pot is boiled, steam them for 40 minutes. , when it comes out of the pan, it is commonly known as sticky dough. Add a little white flour to sticky dough while it is hot and continue to knead it until the dough is soft and tough and then begins to ferment. When the dough is ready, you can combine it with the previously prepared dough. The good bean fillings have begun to be wrapped. The outside of the wrapped sticky bean buns must be rolled with a layer of white flour (otherwise it will be too sticky to be picked up), and then steamed in a pot before eating

This answer comes from the official website of Nanbeiyou Travel Network