2. Add the brown sugar into the water until the sugar melts, pour the slurry and stir quickly.
3. Pour it into a mold that has been oiled or covered with plastic wrap, and steam for 20 minutes on high fire.
4. You can stir-fry bean powder when steaming. Buy back the ready-made raw bean powder, put it in the pot, dry fry it until it is slightly yellow, and smell the fragrance. Be sure to fry frequently, not fry.
5. Pour the steamed brown sugar cake into the cooked soybean powder, cover it with soybean powder, let it cool, and cut it into small pieces with scissors.
6. There are just three kinds of lotus root starch at home, Dongting Lake, Honghu Lake and Dinghushan. There is a little less brown sugar, and it doesn't feel very sweet. The cooked bean flour on the surface is very fragrant. Putting the picture in the group, someone actually asked if it was pot-wrapped meat. In retrospect, it's really similar.