Natural red bean noodles
By VicentaLakin
It's the first time I've had a bad face with a red-coloured drink. Because red wine is fermented, nutrition is very valuable. It's worth a try. This season is colder and fermented longer than usual. When the noodles are fermented, they smell a little sour, and slowly they don't. The evaporated bean paste tastes sour and tastes so strong that there are large gas holes in the open. This is an indication of the good bubbles produced by the fermented wine. It's a success. There's like family to try。
Recipe Recommendations
- bean noodles 150g
- cornmeal 100g
- flour 500G
- red yeast distiller's grains 30g
- qingshui 300ML
- sweet and sour
- steamed
- several hours
- ordinary
Steps for Natural red bean noodles
1
Get the staple food ready2
It's so hot that it's all melted up and poured into the mixed flour. Side3
To dry powder4
Scroll it into noodles5
Seal the noodle basin and ferment it in the warm for two hours. Winter is slower because of the bean and corn noodles。6
The fermented pasta takes out the dry flour and exhausts7
It can be formed as individuals prefer。8
Put it in a hot pot and ferment about 20 minutes or so。9
It'll be 20 minutes10
Share11
ShareNatural red bean noodles Make Tips
One, the hot water first makes red wine in the paste, which is good for peace. The bean paste tastes sweet, and if no bean paste is directly replaced by corn paste. The ratio of flour to maize flour can be adjusted, but not too much corn flour can affect the taste。