When I was a child, I was always clamoring for my mother to cook this glutinous rice. I could eat two or three bowls in my small stomach. I soaked the glutinous rice in water for two hours, then steamed it in a pressure cooker, and fried the shredded lean meat, dried wild mushrooms, garlic and carrots together, and made a cake of dried beans. Soak glutinous rice for a certain period of time, steam it on fire, and make it into Ciba repeatedly by artificial, and then wrap dried bean curd with special ingredients into Ciba, which becomes a famous food-Ciba dried bean curd. The most distinctive food is the bean stuffed heart, which is made of glutinous rice and red beans. The glutinous rice is steamed in a pot, then crushed and made into Ciba, with red beans wrapped in the middle, and then fried and fragrant. It tastes very fragrant, which can be said to be the beauty that you must eat every time you go home.

The winter dumplings made of glutinous rice flour on the winter solstice symbolize the roundness of the dumplings. Among them, the winter dumplings made of Su Ben boiled water and glutinous rice flour are called red dumplings, which are flourishing. Everything is the same. All zongzi are wrapped in reed leaves. The only difference is the local customs and innovation. The contents are different, including red dates and meat. And raisins. One of the most common and favorite glutinous rice products eaten by people in Northeast China in winter is "sticky rice balls". There are two kinds of glutinous rice, one is white and the other is yellow, which is made of sticky corn. It is wrapped with red bean stuffing, so it needs to be dipped in white sugar when eating, and it is particularly sticky when it is hot.

It's complicated to make sticky bean buns, and you only have time to make them during the slack season every year. Wash the new rhubarb rice with water several times, dry it and grind it into yellow wheat, and then ferment the yellow wheat with water. The bean stuffing is cooked with Huayun bean or adzuki bean, crushed and squeezed into bean stuffing, and made of fermented yellow. Our hometown likes to make glutinous rice, which is very delicious. First, treat glutinous rice like cooking, but put some salt in it and cook it a little more gently. Then rub it into a small cake by hand, separate the egg whites and yolks, paste the egg yolks, fry the two sides slightly yellow in the pot, put the steamed glutinous rice in a stone container that is made of glutinous rice, and use two sticks and two young and strong boys to make glutinous rice into glutinous rice.