How to make glutinous rice bean bags? Jiangmi sticky bean bag needs to ferment Jiangmi flour first, and when making sticky bean bag, it needs to be made by mixing Jiangmi and japonica rice (or sticky corn flour), so that the made sticky bean bag is more fragrant and not particularly sticky. The bottom of the sticky bean bag needs to be padded with a perilla leaf to steam the sticky bean bag full of fragrance.

perilla leaves are widely distributed in China, both in the north and the south, also known as perilla leaves, red perilla, perilla, and so on. There is a unique aromatic smell. Perilla leaves are edible and medicinal ingredients. Perilla leaves have therapeutic effects such as sweating, relieving cough and invigorating stomach. To make sticky bean bags, you need to pick the perilla leaves from August to September and dry them. When you make them, you can use them by soaking them in water. Let's share with you the practice of sticky bean bags in Northeast China.

==== Northeast sticky bean bag = = =

Prepare ingredients: glutinous rice noodles, glutinous rice noodles, red beans, sugar and perilla leaves.

Production method:

1. Mix glutinous rice flour and glutinous rice flour together, add appropriate amount of water to form dough. If you want to make it quickly, put the dough in a warm place for fermentation. If you are not in a hurry, ferment it at room temperature. In Northeast China, it is usually put on a kang for fermentation, and a small pot needs to be covered. Otherwise, the dough will dry and become larger. Don't ferment it sour. If it tastes sour, it means that it is over-fermented.

2. Soak the red beans in clear water for more than 12 hours, then clean the soaked red beans, add clear water to the pot, pour in the soaked red beans, then add a proper amount of sugar, and cook the red beans until soft and rotten, about 4 minutes. Mash the cooked red beans in the pot while they are hot, and make them into red bean stuffing. Don't crush all the red beans in the red bean stuffing, and leave a proper amount of beans to taste better.

3. Soak the leaves of Perilla frutescens in clear water, clean them and drain them. Knead the fermented sticky rice flour until the surface is smooth, grab a small piece by hand, press it into the shape of a small bowl with your thumb, wrap in a proper amount of red bean stuffing, and pinch it tightly with the tiger's mouth. Stick perilla leaves on the closed part, put them neatly on the steaming curtain, wrap them all, and steam them in the pot. Separate the steamed sticky bean bags while they are hot, and dip the chopsticks in water.

tip: when making northeast sticky bean buns, it is necessary to keep the dough integrity, and cracks are not allowed. If cracks appear in the dough, it is easy to expose the stuffing after filling with red beans, because the raw glutinous rice noodles are not sticky. If you like to eat sweet, you can also add a proper amount of sugar to the bean wrapper, so that the sticky bean wrapper and stuffing are sweet. Dip chopsticks in water when dividing the sticky bean bag, so as to prevent the bean bag from sticking to the chopsticks.

summary: northeast sticky bean buns are generally made in the twelfth lunar month, mass-produced and then naturally frozen. It can be stored for 2-3 months. It is an indispensable food in winter in Northeast China. Sticky bean curd can be used as a staple food or a snack. If you fry the sticky bean bag, it will have a different flavor, just like a large fried Yuanxiao, but the stuffing is red bean stuffing. Northeast sticky bean bags are called bean bags, and there is also a kind of bean bags made of dough in Beijing. It's not the same as sticky bean bag.