Cinnamon beans

By VicentaLakin

Cinnamon beans
THE SWEET AND SALTY ONE IS YOUR FAVORITE? HOW HOT IS THIS? CAN I SAY BOTH ARE OK? BECAUSE WHEN I MET THE SWEET BEAN, IT WAS SWEET AGAIN. SO I THINK IT'S GOOD AS LONG AS IT SUITS ME, ESPECIALLY WHEN I PACK IT. I'M NOT THE ONE WHO LIKES TO EAT STINGS BECAUSE IT'S HARD TO DIGEST, BUT IT'S ANOTHER IDEA. I DON'T FEEL GUILTY ABOUT EATING TWO BECAUSE I'M SMALL AND I HAVE A LOT OF FOOD. THAT'S HOW IT FEELS

Recipe Recommendations

  • red bean 100 grams
  • glutinous rice
  • Dried osmanthus appropriate amount
  • eucalyptus leaves appropriate amount
  • rice dumpling rope appropriate amount
  • white granulated sugar appropriate amount
  • oil 2 tsp

Steps for Cinnamon beans

  • Make Cinnamon beans step 0
    1
    (b) Prepare material for impregnation of red beans with water for approximately 12 hours
  • Make Cinnamon beans step 1
    2
    (b) The apparent large-scale softening of the bubbled red beans
  • Make Cinnamon beans step 2
    3
    (b) A five-hour bathing time for luminous rice, with dry moisture and sufficient wetting to make it easier to cook
  • Make Cinnamon beans step 3
    4
    (b) Two hours of dry-leaf immersion softening and two minutes of cooking in water to increase resilience
  • Make Cinnamon beans step 4
    5
    The dry cinnamon picks out some good spares, which need not be soaked
  • Make Cinnamon beans step 5
    6
    (b) Combination of smelts of red beans and rice with cinnamon, white sugar and vegetable oil
  • Make Cinnamon beans step 6
    7
    (b) The leaf is wrapped in a cone, wrapped in red beans; and the ropes are fixed
  • Make Cinnamon beans step 7
    8
    Packed stings are put into the pot and added to the water that is not more than scrawled, and the fire burns and boils for about three hours so that they can be eaten。

    • Cinnamon beans Make Tips

    1. Red beans need to be soaked thoroughly so they cook easily; you can choose smaller beans. 2. Add some dried osmanthus flowers to the water when boiling the zongzi to enhance the aroma. 3. Sugar can be added according to personal taste, or omitted entirely; after cooking, eat directly by dipping in sugar or drizzling osmanthus sauce. 4. Add more water as it will evaporate during cooking; it is best to keep the water level covering the zongzi at all times. 5. Adding a little oil to the glutinous rice helps prevent the zongzi leaves from sticking to the dumplings. 6. If you cannot finish the zongzi after cooking, let them cool down and freeze them directly; simply re-boil them when ready to eat.

    Recipe Categories

    Recipe recommendation