Red beans

By VicentaLakin

Red beans
You've never been so big, you've had a mother's bag, you've learned to do it on the Internet, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know That's why I'm packing this, which is not very tangible, but it's for starters. I don't think he's had his bag for years. His mother hasn't had his bag. Koji said it's good. It's better than his past. The old man's dumplings were made of rice, white and sticky sugar, but not much. You can smell beans if you add beans。

Recipe Recommendations

  • glutinous rice appropriate amount
  • red bean appropriate amount
  • sugar appropriate amount
  • corn oil appropriate amount

Steps for Red beans

  • Make Red beans step 0
    1
    600 grams of rice, 120 grams of beans in the morning
  • Make Red beans step 1
    2
    I'm going to use hot water for the leaves。
  • Make Red beans step 2
    3
    Put well-boiled rice and beans together, with a little sugar and corn oil, evenly mixed。
  • Make Red beans step 3
    4
    Pick up the twilight leaves and make a map。
  • Make Red beans step 4
    5
    Put the rice on
  • Make Red beans step 5
    6
    It'll be good to have rice wrapped up, and it'll have to be squeezed so that the twigs are made。
  • Make Red beans step 6
    7
    Take the rope and tie it up。
  • Make Red beans step 7
    8
    (c) Put the packs in a high-pressure cooker, first boil the fire, then boil it for an hour and a half to two hours. Time is measured. The water must be above the stubble。
  • Make Red beans step 8
    9
    When you're done cooking, take it out and strip it off。

    • Red beans Make Tips

    1. Soak 600g of glutinous rice and 120g of beans overnight. Soak the bamboo leaves in hot water in advance and clean them thoroughly. (The beans are from my hometown and are quite large; there are a small amount of green beans mixed in the red beans, so I added them all together.) 2. Mix the soaked rice and beans together, add a little sugar and corn oil, and stir well. Adding corn oil prevents the Zongzi from sticking to the leaves and makes them easier to peel. 3. Pick up a bamboo leaf and start wrapping. See the picture above; my style is casual—just fill it with rice and wrap it up, as long as it doesn't leak rice. Be sure to squeeze it tightly so the cooked Zongzi is firm. 4. Place the wrapped Zongzi into a pressure cooker. Bring to a boil over high heat first, then simmer over low heat for one and a half to two hours. The cooking time depends on the quantity. The water must be higher than the Zongzi. 5. Once cooked, take them out and peel to eat. If you prefer sweet flavors, you can sprinkle white sugar on them.

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