Bean bag
By VicentaLakin
Ever since I brought back the red beans, my daughter's been yelling for bean sandbags. The daughter, knowing that she likes to eat soybean sandbags, brought fresh red beans from the interior, although it has been over a week, but there is no time to make soybean sandbags. Since I left, my husband and daughter have not washed their clothes and have come home to see that the room is full of dirty clothes, that I'm in a hurry to have my washing machine open every day, to wash my hands, to wash my clothes and get laid and to clean my house for days. My husband and daughter have been groaning, and the house still has a hostess. It's nice to have a woman at home, to have hot tea, to eat anything. It is either eating out of the house or eating dumpling soup, and now it smells like it, and my daughter follows me that I will never eat dumpling soup again. They say women are a home, and now I understand better from my husband and daughter's sighs! Nutrient bean sand, rich in carbohydrates: it is an important substance that makes up the organism, stores and provides thermal energy, maintains the energy necessary for brain functioning, regulates fat metabolism, provides dietary fibres, saves proteins, detoxifies and enhances intestinal functions。
Recipe Recommendations
- flour appropriate amount
- red bean appropriate amount
- white sugar appropriate amount
- yeast appropriate amount
- edible alkali appropriate amount
- sweetening
- steamed
- ten minutes
- ordinary
Steps for Bean bag

1
Food products: fresh red bean flour yeast alkalin
2
Wash the fresh red beans and pour them into the high-pressure pan
3
When you open the high-pressure pan, you pour it into the bowl, and you add sugar while it's hot
4
Crush the red beans with a spoon
5
The yeasts open with warm water
6
Add flour to the bowl and smooth noodles, softer, fermented
7
We'll throw some flour in the bottom
8
Put the noodles on top, cover the pan, and then two hours later it's twice as big. Take the air out
9
A little edible
10
It's as big as it's not fermented。
11
Take out the noodles, strip them into strips, cut them into little agents
12
And the scepter of the face is made of a thick, thin skin
13
I'm not sure if I'm going to do this
14
Squeeze the buns around them and make them look good. Packed bags, put them in big plates, covered them with wet towels, and wake up for 10 minutes
15
After the boiler boils, put the bag in the steam for 20 minutes
16
Turn it off and start in three minutes。Bean bag Make Tips
Adding edible alkali can remove the sour taste and improve the texture; because it is made with yeast, there is some sourness. The ratio of red beans to water is 2:1. Sprinkle some flour on the bottom of the basin and place the dough on top so that it won't stick to the bottom when it rises.