Red bean sausage
By VicentaLakin
Every New Year's Eve, the family is made of meat and sausage. After the year, the sausages don't usually finish. I always leave some in the fridge. At the midday festival, with rice and red beans and buns, it's delicious。
Recipe Recommendations
- glutinous rice 1000 grams
- red bean 200 grams
- sausage art. 2
- bamboo leaves appropriate amount
- salt 5 grams
- qingshui appropriate amount
- salty and fresh
- cook
- several hours
- simple
Steps for Red bean sausage
1
Red beans and appropriate water for one night
2
The leaves are washed and boiled in the cooling pan and then the spare is found
3
When the sausages are boiled, the particles are evenly cut
4
Washing and drying the water and adding the bubbly red beans. even
5
Add a little salt blend
6
Add sausage platter
7
Scroll the leaves into a funnel. If the leaves are too small, use two
8
Loading rice red bean sausages with chopsticks and pressing down
9
Pull the leaves down and cover the funnel
10
Turn the leaves off to the left and hold them down
11
Keep your left thumbs on the line. Keep your right hand around the back of the lid
12
Tie the left side of the twig
13
Packed tatters, wired up, strawed down
14
Water is not added to the surface of the stun, and when the fire opens and turns into a small fire, it closes the fire for two hours and is available for use when the stunned。
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Completed Chart
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Completed Chart
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Completed ChartRed bean sausage Make Tips
1. Since sausages are salty, use less salt (or none at all).
2. The sausage contains fat, so you don't need to add oil.
3. Practice makes perfect. Watch my steps carefully; you don't need to bind it tightly—just a single tie will secure the Zongzi.