Speaking of sticky bean buns, everyone will think of Northeastern specialties. Indeed, this sticky bean bun is a traditional delicacy of the Manchu people. It was the food used by the Manchu people in ancestor worship activities in the past, and it was also a dry food for hunting and cutting firewood. The Manchus, who live in a land of white mountains and black waters, like soft, glutinous, sweet and sticky food the most.

Sticky bean buns are also called "New Year's bean buns". As the name suggests, they are New Year's cakes made during the Chinese New Year. Especially for the original farm families, making sticky bean buns is an important event that they look forward to every year. Adults and children come together to celebrate the festival. The atmosphere rose instantly. Ingredients:

Red beans, black rice, glutinous rice flour, sweet corn, red dates, water. Preparation method:

1. Soak red beans and black rice overnight in advance. The next day, put the red beans in a rice cooker and cook for 40 minutes until they are completely soft and can be easily crushed by hand; After a bite, put the black rice in and cook until soft, set aside to cool and set aside.

2. Prepare a handful of red dates, soak them in hot water for 10 minutes, then clean them, remove the core, then cut them into small pieces evenly, and put them together into a black rice pot to cook.

3. Pour the cooled red beans into a large bowl, add black rice and jujube to control the moisture, add a little cooked sweet corn kernels, and finally add 2 tablespoons of glutinous rice flour and give it Mix well. The amount of glutinous rice flour should not be too large, just enough so that the ingredients can stick together.

4. After stirring evenly, take a piece and roll it into a round shape in the palm of your hand.

5. Then prepare a plate with a plate of glutinous rice flour, and then prepare a bowl with a bowl of cold water for later use; first put the kneaded dough into the glutinous rice flour, roll it around, and then put it into the water Quickly dip it in water to make the glutinous rice flour firmer and the steamed crystal bag to be crystal clear.

6. Then put it in the glutinous rice flour and roll it once, so that the dough is evenly covered with glutinous rice flour.

7. Arrange the dough into a pointed hill shape, put it into a steamer and set aside; boil water in a pot, put the steamer on top after the water boils, and then steam over medium heat for about 10 minutes. .