Kidney Bean Rolls
Add alkali and alum to the water pot, add more water, and cook until the watercress is ground into powder.
Take out the watercress, wrap it in cloth, steam it in a cage for a quarter of an hour, pour some watercress on the ponytail, scrape it into mud, cool it and store it in the refrigerator to prevent moisture absorption.
Rub the mixed kidney bean paste into a round strip, put it in the middle of a wet cloth, press it into a thin sheet, then smear it into a rectangular thin sheet, spread it on one third of the wet cloth, cover it with sesame stuffing, and cover the other half with wet cloth for compaction.
Uncover the wet cloth, roll half of kidney bean paste into a big roll, knead it, take out the wet cloth, and roll up the other half of kidney bean paste in the same way, which is the kidney bean roll.
But if you don't have the tools to peel kidney beans, you can't find alum and ponytail ... so, you should make your own kidney bean rolls in your own way.
First, wash 250 grams of white kidney beans. Soak in warm water for 8 hours, boil the original soup in the pot,
Kidney Bean Rolls
Then turn to low heat and cook for 20 minutes.
After cooling, peel off the bean skins one by one (this process is troublesome and requires patience). Continue to cook peeled watercress with the original soup, and crush the gradually softened watercress with a spoon while cooking. Pay attention to stirring, otherwise it will paste the bottom of the pot.
The second heating also takes twenty minutes. The cooled kidney bean sauce should be put into a damp and clean drawer cloth, and the corners should be lifted to let the excess juice slowly filter out. Don't twist it hard, too little water is not good. When there is no moisture, you can put the drawer cloth and watercress together on the chopping board and knead it until there are no big particles.
Use it as a bamboo curtain for Japanese sushi, spread plastic wrap on the bamboo curtain, and then spread a portion of kidney bean powder on it. Smooth it with the back of a spoon and arrange it into a rectangular strip with a thickness of half a centimeter. Then wrap it in bean paste or black sesame stuffing and roll it up gently.