Sticky bean curd is usually eaten hot whether it is eaten hot or cold.
Sticky bean buns taste best when they are hot, and they are waxy or brushed. With red bean paste, the sweetness is just right and you won't feel tired at all.
You can't eat the bean paste until it is heated. Generally, the taste will be better after steaming directly in the pot. The taste of soft glutinous rice takes about seven or eight minutes or five or six minutes to steam out. It won't take long. Maybe the temperature is low in winter and the steaming time will be longer, but these are all delicious.
Sticky bean curd is a special food in the north. You can only eat it when it is steamed, so it will taste better. If you cook it yourself, it may take 20 minutes or even half an hour to steam it. After all, it is raw. If you buy it online or in a supermarket, you just need to come back and heat it and steam it for two or three minutes.
Can I eat cold bean curd? You'd better not eat it cold. Not only do they taste bad, but they are not easy to digest.
Sticky bean bag is a kind of bean paste bag food originated from Manchu. Manchu people traditionally like to eat sticky food, which is conducive to long-term outdoor activities in cold weather, such as hunting and chopping wood.
At present, it is very common in many areas in northern China, and it is an indispensable protagonist on people's winter table. Sticky bean bags are usually made in early winter and then stored in outdoor pots for the winter. All technologies are derived from nature, which is a model of traditional natural food. Sticky bean bag is not only balanced in nutrition, but also contains ancient cultural details, which is the first initiative of intensive cultivation of coarse grains.
How to eat sticky bean bag sticky bean bag is a kind of bean paste bag food, all its techniques come from nature, and it is a model of traditional natural food with balanced nutrition. Before eating, frozen farmer's sticky bean bags should be thawed at room temperature and then steamed in a steamer. Its practice is as follows:
Ingredients: glutinous rice flour, corn flour, Chinese cabbage leaves, bean paste stuffing and yeast.
Method steps:
Mixing glutinous rice flour and corn flour, mixing yeast with water, dissolving yeast, and pouring into flour to form dough with moderate hardness; Ferment the dough in a warm place; Cut the fermented dough into small dough, and then fill it with bean paste; Wash the cabbage leaves, drain the water and put them into a steamer; Put the wrapped bean bags on the leaves of Chinese cabbage, boil the water with a steamer, and put the steamer into the pot after the water is boiled; Steam over medium heat for 20 minutes.