Method editing

The first step is "rice cleaning": The method of making sticky bean buns is to soak the rhubarb rice for half a day, then wash out the sand, which is called "rice cleaning". Let it dry mostly, grind it into flour, mix cornmeal and yellow rice in a certain proportion, then knead the flour with cold water, and "ferment" it like making white flour steamed buns. When it smells sour, start kneading the dough with your hands. This step is related to the success of the entire sticky bean bun production, as well as the taste and color, so the requirements for the dough maker are higher. Generally, people who make traditional noodles should be those in the family who are good-looking, gentle, and kind. It is said that the noodles made in this way are just like the person, smooth in the mouth, with a hint of sweetness, and golden in color.

The second step is to make the stuffing. Boil red adzuki beans or large kidney beans (do not boil to break the skin), mash into bean paste, add fine sugar, shape into a core-sized filling ball, set aside. It is crucial to control the moisture and heat of the cooked beans in this step. If they are dry or watery, it means the filling will fail. It takes time to adjust. It is best to use less sugar to avoid different tastes.

The third step is to use the kneaded yellow rice flour to wrap the bean filling inside, form a bean bag shape, put it in a drawer lined with corn leaves or perilla leaves and steam it for 20 minutes over high heat. Remove from the pan. (You can also put other things instead of perilla leaves or perilla leaves, as long as you can pick up the bean buns)

Because the process of making sticky bean buns is relatively cumbersome. Therefore, in the Northeast, the traditional method is to wrap the sticky bean buns for the winter in early winter, steam them out of the pot, place them on a curtain, and freeze them at room temperature outside for one night. After steaming and freezing, the sticky bean buns will not fall apart and can be heated through in the pot before eating.

How to eat it

It can be eaten dipped in sugar for a sweet and sticky taste; it can also be made into small round cakes and fried for a crispy taste; for children

Specialty sticky bean buns

Specialty sticky bean buns (12 photos)

In winter, people are still willing to chew frozen bean buns, practice their teeth, and play with them. To make it a little more complicated, you can roll it with fried soybean noodles and eat it, which adds a spicy bean flavor, which is called "Donkey Rolling".

Recipe Ingredients: Yellow rice noodles, dry flour, red beans, baking powder, appropriate amount of white sugar and osmanthus sauce. Method: 1. Put the yellow rice noodles into a basin, add 300g of water with a water temperature of 60 degrees, and knead it into a dough (slightly softer). After cooling, stir in the baking powder with water, then add dry flour, and pour in the yellow rice noodles. Mix the rice and noodles evenly and let it sit for a few hours; 2. Wash the red beans, put them into a pressure cooker and press for 15 minutes. After pressing, open the lid and add sugar and a little vegetable oil. Mash the red beans vigorously, add an appropriate amount of osmanthus paste and stir into bean paste. . 3. Take out the dough, add the ingredients, wrap the bean paste filling and steam it in the pot for 12-15 minutes. Features: Soft and sweet but not greasy.

Storage method editor

Sticky bean buns are suitable for storage in winter, below zero degrees Celsius, in a dry environment, and can be stored at room temperature for a long time. However, they generally cannot be stored in an environment above 20 degrees Celsius for more than half a month. Generally, people in the Northeast will eat them until spring next year, and then the bean buns will easily become moldy and deteriorate.

Traditional Culture Editor

Sticky bean buns are loved by rural people because of their easy storage and easy availability of ingredients, and have become a traditional food in some areas. Due to the accelerated pace of urbanization in China, As the ingredients of rice and white flour become increasingly abundant, this traditional staple food is also facing a decreasing trend. Traditional production techniques have gradually become a craft that only a few people know, and this staple food is mainly produced in rural areas. Chaoyang area of ??Liaoning Province has four distinct seasons, and the ingredients are local food crops. There is a large rural population, and most families still maintain the tradition. The production process of sticky bean buns requires high taste quality and the skill of the producer. Different people will make different sticky bean buns. Whenever the bean buns are steamed, it has become a custom among the locals to give each other bean buns. It is a custom to taste them. Taste, and also learn from good craftsmen to discuss production techniques to improve your own craftsmanship. It is also an ideal food to give to relatives and friends far away. Many people who move from rural areas to cities express a special nostalgia for that kind of traditional food in their hearts and cannot forget the taste of their hometown.