“Children, don’t be greedy, it’s the New Year after Laba Festival.” In the past, you could only eat delicious food during the New Year, so children are especially looking forward to the New Year. Friends born in the 1980s and 1990s must still have fresh memories of the delicacies they ate during the Chinese New Year. Sticky bean buns were one of the delicacies often eaten during the Chinese New Year in the Northeast.

Every year during the twelfth lunar month in my memory, many families would steam several pots of sticky bean buns, and then freeze them in a cold room. There is no need to defrost them when eating, just put them in a steamer and heat them until they are soft. They are sticky and chewy. The yellow rice noodles wrapped in sweet bean paste are simply more healing than eating dumplings, so even when I grow up, I have never forgotten to pursue that taste.

So, how to make yellow rice noodles and sticky bean buns? Do you add alkali when kneading noodles? Will it be acidic if I don't add alkali? This is a topic that many friends are most concerned about. Friends from the Northeast who have watched their parents make sticky bean buns when they were young know that the fermentation process of yellow rice noodles does not require the use of yeast powder, alkaline noodles or other leavening agents to assist the fermentation. It is a natural fermentation process without any intervention.

The volume of fermented yellow rice noodles is not much different from before. After fermentation, there are obvious cracks from the outside. If you look at the inside, it will be fluffy and smell a little sour. However, , don’t worry, let’s knead for a few more minutes. The steamed sticky bean buns not only have no sour taste, but also taste very good. Compared with steaming without fermentation, both the taste and texture are much better. Generally, the first method is also the most authentic. Today, let’s copy the old generation’s method and see how the Northeastern people make yellow rice noodles and sticky bean buns. Yellow rice noodles with sticky beans

Ingredients required: 500g of yellow rice noodles, 150g of cornmeal (fine), 200g of pinto beans, 100g of brown sugar

Ingredients: Because the yellow rice noodles are very sticky, If cornmeal is not added, the bean buns will not be shaped. Therefore, some fine cornmeal is usually added to neutralize the stickiness. However, it depends on the situation. If the yellow rice flour is particularly sticky, add more cornmeal accordingly. If it is not very sticky, You can add less or none. Note that the cornmeal added is preferably fine flour; the beans used for bean paste filling are best made from pinto beans. Pinto beans have thin skins that are easy to cook, have high starch content, and have a sweet and glutinous taste.

Production process:

1. First prepare boiling water, pour it into a basin of corn flour, stir it with chopsticks while pouring, and finally make it into a state without dry powder.

2. Add the yellow rice noodles while hot, little by little. If it starts to feel hot, you can use chopsticks to stir. When it is no longer hot, start kneading it into a smooth and soft dough. Cover and place in a warm place to ferment.

3. In the process of making dough, we prepare bean paste. First, wash the pinto beans.

4. Pour the washed pinto beans into the pressure cooker, add a knuckle and a half of water over the beans, cover the lid and cook until the steam reaches steam, then turn off the heat, simmer for about fifteen minutes and continue to heat over medium heat for ten more. Turn off the heat after 1 minute. At this time, the beans are cooked and still contain some water.

5. Add brown sugar, stir evenly, and heat over low heat until it melts. Turn off the heat when the water is almost gone. Then use a spoon or rolling pin to mash it into a puree. The red bean paste is ready. alright.

6. The mixed yellow rice noodles are usually fermented after being put on the heater for twelve hours in winter, and there will be obvious cracks on the surface.

7. At this time, knead for a few more minutes to expel the air inside, making the internal organization of the dough tighter, and the steamed sticky bean buns will be stronger.

8. Take out a small piece of dough, ball it up with your hands, use your thumb to make a groove and add the bean paste filling, then close it with a tiger’s mouth, and ball it up again, and a sticky bean bun embryo is ready.

9. Place the corn husks that have been soaked in advance on a mat and place it in the steamer. It would be even better if it is topped with perilla leaves, and the taste will be particularly fragrant.

10. Steam in a pot over boiling water. Steam over medium heat for 20 minutes, then turn off the heat. Simmer for another three minutes and open the lid. The delicious yellow rice noodles and sticky bean buns are ready.

Tips: When mixing yellow rice noodles, add fine corn flour according to its stickiness, but be sure to blanch it in boiling water. If you do not add corn flour, you also need to blanch part of the yellow rice noodles in boiling water. Don’t ferment the yellow rice noodles for too long. Knead them for a few minutes after fermentation. You can either steam the bean buns directly or put them in a low-temperature place such as the refrigerator for a day or two before steaming them. It’s also best to knead them more before steaming them. It sounds more powerful.

Thank you for reading. I am a fitness life recorder. If you think sharing is useful to you, please remember to like, follow and share. See you in the next issue.