The delicious method of bean paste, so that the bean paste is soft and sticky and sweet, hurry up and try it
As an authentic northeasterner, you can see the shadow of the bean sandbag all year round, the most common is the red bean sandbag, there is no variety of shapes and seasonings in the south, in addition to the big red beans, that is, the small red beans. Although it is simple, the taste is not bad, and it is a hot feeling to eat, and it is also a kind of nostalgia.
The red bean paste inside is still a little grainy and more delicious, so there is no need to use those machines to make it into a crushed mud, eating it into the mouth is quite single, and the grainy one can taste the red bean flavor more carefully. But the red beans must be cooked soft and rotten, if you can't cook thoroughly, the red beans do not absorb enough water in the early stage, it will not be delicious, affecting the taste.
Linglong sieve an red bean, into the bone acacia do not know, red beans in addition to representing a sincere heart between lovers, red is also very blood replenishing, regulate your spleen and stomach, let it work better, the vast majority of people spleen and stomach are not very good, especially now eat and drink do not pay attention to health. Its plant protein can effectively stimulate the discharge of waste and impurities in the body, which is also a very weight loss.
【Dishes】Bean paste buns
【Cooking Ingredients】200 grams of red beans, 20 grams of sugar, 500 grams of flour, 5 grams of yeast, water to taste
【Cooking steps】
Step 1: Although the red beans have to be stewed, but the premise is also to take a long time to soak, more than eight hours, I generally soak in the evening the next day can be cooked directly, it is recommended that you wash the red beans, put in the refrigerator to soak, so it is not easy to deteriorate, and ten hours to change the water, water to put more.
Step 2: After the red beans are soaked and washed again, they can be put into the voltage pot to cook, the water should not be too much, and the amount of water that usually cooks rice is on the line. Half an hour, or forty minutes, red beans will be fine. Once you're done, take control of the water, add sugar, and then roll out the red bean paste and use whatever tool you like.
Step 3: The red beans that have been pressed in this way have a grainy feeling and are comfortable to eat, which is more comfortable than the kind of mud that is ground. Then give this red bean paste into small balls, make fillings, and then cover them with plastic wrap and refrigerate them.
Step 4: Add yeast into the flour, stir in water and pour, when it is flocculent, you can knead the balls.
Step 6: Then put the dough aside to ferment, about fifty minutes, and then divide into small agents, roll out into small skins that do not need to be too thin, you can wrap it in the filling.
Step 7: Wrap them one by one into a bun shape, spread a layer of wet gauze inside the cage drawer, and put the bean paste bags one by one without being next to each other. The distance should be left enough, because it will have to ferment for half an hour, and it will swell. After fermentation, turn on the heat, steam directly, and you can get out of the pot in five minutes.
Step 8: Do not open it immediately after steaming, wait a few minutes before lifting the lid, let it adapt to room temperature first, and cool itself.
【Cooking Tips】
If the noodles are leftover, the balls can be steamed together into steamed buns.
Use a pressure cooker to cook red beans, red beans will be softer and rotten, if the usual wok time will be longer.