Fried sticky bean buns
Overview
This sticky bean bun is a local specialty in Northeast China and Inner Mongolia. The bean bun noodles are made from rice ground from millet, called big yellow rice, which is golden in color and looks like millet, but slightly larger than millet grains and very waxy. When making bean buns, you need to wash the rhubarb rice and a small amount of corn crumbs in advance, then drain the water, and finally grind them into flour, and then knead and leave the dough. The whole process is very cumbersome. Safflower kidney beans are used as filling. The traditional ones are granular and do not need to be pounded so much. So now I don’t make sticky bean buns very often in my hometown. I usually make them in large quantities during the Spring Festival to suit the occasion. This time when I went back to my hometown, my mother brought some back to me and stored them in the freezer so that I could have this treat often!
Tags
Ingredients
Steps
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frozen bean bags just taken out of the freezer
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No need to defrost, steam directly in the drawer until soft and thoroughly steamed, it will take about 20 minutes
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Brush the electric baking pan with more oil and preheat the upper and lower plates in advance
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Dip your hands in cold water and take out the sticky bean buns while they are hot
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The bean buns are very sticky, so you still need to dip them in water to peel off the corn leaves on the bean buns, and flatten the bean buns
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Press the flat bean bag onto the electric baking pan, leaving a gap, and brush a layer of vegetable oil on top
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Close the lid and heat the upper and lower plates
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Fry until both sides are golden brown, then take it out of the pan and serve with hot sugar dipped in it
