Sticky bean buns are a special kind of traditional food. There are many ways to make them, with various ingredients and rich flavors. They contain certain vitamins, minerals and dietary fiber. Many people eat sticky bean buns. Sticky bean buns are usually eaten steamed, usually under boiling water. The taste will be very good. Should sticky bean buns be steamed under boiling water or cold water?

Sticky bean buns are generally steamed under boiling water.

Sticky bean buns are a special food from Northeast China, also known as bean buns. Sticky bean buns are mainly made of yellow rice noodles, dry flour, red beans, baking powder and sugar. The sticky bean buns are ready for dipping in sugar. The sticky bean buns dipped in sugar are sweet and delicious. Because sticky bean buns are particularly easy to store and the raw materials for making sticky bean buns are also easy to obtain, sticky bean buns are loved by more people and have become a traditional food in some areas.

In Northeast China, sticky bean buns are usually made in winter. The prepared sticky bean buns are suitable for storage in a dry and dry environment. They can also be stored at room temperature for long periods of time, but cannot be stored in an environment above 20 degrees Celsius for more than 15 days. People in the Northeast usually eat sticky bean buns before early spring next year to prevent them from molding and deteriorating over time. How to make sticky bean buns

Ingredients: 100g red beans, 100g red kidney beans, 100g black beans, 50g black rice, appropriate amount of glutinous rice, appropriate amount of red dates, appropriate amount of white sugar (optional)

Preparation:

1. Soak red beans, red kidney beans, black beans, black rice, glutinous rice, and red dates overnight in advance.

2. Pour all soaked beans and rice (except red dates) into the pot and simmer until there is no water.

3. Take out the red date core and set aside. People who are too troublesome cannot go.

4. After the beans and rice are cooked, put them in a container and add crushed red dates. If you like sweets, you can add some sugar and mix well.

5. After that, add a small amount of glutinous rice flour several times and stir until clear. Just hold it enough to form a ball.

6. Grab a handful of beans, arrange them in a circle, then wrap them with a layer of glutinous rice flour to prevent them from sticking together, and then rearrange the shapes so that the raw embryo is ready.

7. When all the raw embryos are ready, put them in a steamer, boil them in cold water for 15 minutes, and then leave the pot for two or three minutes. Things to note when making sticky bean buns

1. When making sticky bean buns, some people like to make them into a pointed shape. Even if they are not, they should be slim when made as they will collapse a bit when steamed.

2. The bean filling of sticky bean buns is usually made from red kidney beans. Nowadays they are also usually made from red beans and taste different.

3. The steamed beans should not be too thin. They should be dry and not crushed too much. Only in this way can they have taste. Don't buy the kind of bean paste sold in supermarkets.

4. The ratio of glutinous rice flour to glutinous rice is generally 5:5 or 6:4. If you particularly like glutinous rice, it can also be 7:3. However, this ratio is very low during cooking, so it is not conducive to shaping.