Red bean curry
By VicentaLakin
It's the first time I've ever learned from Grandma in junior high. It's about learning. It's about playing. Two years ago, he dared to buy leaves, reeds, and started to wrap himself up and tie himself up. This year, no more。
Recipe Recommendations
- glutinous rice 2 pounds
- Highland barley appropriate amount
- adzuki bean appropriate amount
- eucalyptus leaves
- rice dumpling rope appropriate amount
- brown sugar appropriate amount
Steps for Red bean curry
1
The rice goes a few hours early
2
I'll cook it first
3
Red beans and sugar were made of honey. Beans
4
Dry leaves, ropes, too
5
If it's wet, wash it with water
6
♪ Boiled rice mixed with blue ♪
7
I'll mix it with honey. Beans
8
There are many kinds of wrappings, and this is the only way the chef can do it: take two leaves and fold them, the one in the middle, the one in the right direction, the same end
9
It's about a quarter of the leaf
10
Then move to your right hand and put in mixed rice
11
The right hand holds the rice fight tight, the left hand lifts the remaining leaves up, and is tied to the rice fight
12
Then the left hand chokes on the waist, and it's coming out of the corner, and the fourth corner is in the hand
13
Turn to the right hand, and wrap the leaves around the shape of the twig, as far as possible
14
Tie them up and squeeze them in the middle
15
Round the rope
16
It's a pair of dry and wet leaves
17
High pressure pot and water. The water is nearing the guillotine
18
It'll be ready in about half an hour
19
It's a boiled dry-leaf bag. It's a nice color for a wet-leaf bag20
It's good to eat hot and cold
21
The granules are still so gnawed on their heads, caught in the rice, with a mutated taste。Red bean curry Make Tips
One, good, big leaves can be wrapped in one, narrow or broken, and two, small, half-hour pressure is fine