Red Bean
By VicentaLakin
Recent lazy cancers, combined with colds, have made excuses for themselves. It was so long before the afternoon festival that it was organized. But now it doesn't seem like when I was a kid, it's only for lunch, and it's not just the noon festival. I'm not making excuses for myself. I didn't eat salt before I came to Jiangsu. When I was a kid, it was traditional soybeans, red beans, date dates, boiled and dryed and covered in sugar. That tastes like twig。
Recipe Recommendations
- glutinous rice 500G
- red bean 200g
- sweetening
- cook
- several hours
- ordinary
Steps for Red Bean
1
The rice and the water
2
Red beans wash clean, same as soak. When you're fully immersed, you'll have a softly boiled tatter
3
After a night's dip, you can see the contrast
4
The dry water and the rice and the red beans are in the same container
5
Full mixing
6
Fresh leaves for three minutes
7
Cook it and put it in the pot
8
Take out two leaves and cut off the head
9
Bend into cones and add a proper amount of rice red. Beans
10
Wrap it in the shape you like
11
Tighten it up, I get ugly, I ignore. It's good after all. Pack them all, put them in the pot, add water that covers the stings, boil the "non-heavy pot" for two hours, and cook them for a while。
12
Untangle the leaves, dip the granulate sugar, taste, who knows。Red Bean Make Tips
About sweet and salty, radish and cabbage love each other. I like sweets, but it doesn't stop me from loving yogurt. — “Faceline” — rice and red beans need to be fully immersed, otherwise the cooking time will be prolonged or the desired soft taste will not be achieved. 2. This amount of weight I have included ten spasms, which were not given in the exact amount because the leaves were different in size and could not be matched by each. I'm a pair of leaves, and there's one leaf, one or three leaves, and I can't give you the exact amount, depending on the circumstances。