sticky bean bag, also known as soybean bag or bean bag. It is a kind of bean paste bag food originated from Manchu. Manchu people traditionally like sticky food, which is conducive to long-term outdoor activities in cold weather. At present, it is very common in many areas in northern China, and it is an indispensable protagonist of people's winter table. Sticky bean bags are usually made at the beginning of winter, and then stored in outdoor tanks for the winter. All techniques are derived from nature, which is a model of traditional natural food. Sticky bean bag not only has balanced nutrition, but also contains ancient cultural heritage, which is the first of its kind in coarse grain intensive cultivation.
The method of sticky bean bag:
1. Melt the yeast powder in warm water.
2. Mix rhubarb rice noodles/glutinous rice noodles with a little flour, and add flour to make the bean curd stronger and more stylish.
3. Pour in yeast water, pour in appropriate amount of boiling water and flour, and make dough, and the dough should not be scattered or thin.
4. Wake up for about an hour, and the red beans are cooked.
5. Boil the bean paste in an empty pot, and it should have some graininess.
6. Take a small dough and wrap the bean stuffing. When wrapping, the top and bottom of the bean bag should be thicker, and the cotyledons of perilla are stuck on the bottom.
7. Steam in cold water for about ten minutes.