Can you eat sticky bean buns when they turn red Can you still eat sticky bean buns when they are ste

Sticky bean buns. Sticky bean buns, also known as soybean buns or bean buns. It is a kind of bean paste bun food that originated from the Manchu people.

The Manchus traditionally prefer sticky food, which is conducive to long outdoor activities in cold weather, such as hunting, chopping wood, etc. At present, it is very common in many parts of northern China and is an indispensable protagonist of people's winter tables. Sticky bean buns are generally made at the beginning of winter and then stored in outdoor tanks for the winter.

All craftsmanship comes from nature, which is a model of traditional natural food. Sticky bean buns are not only nutritionally balanced, but also contain ancient cultural heritage, which is a precedent for coarse grains.

How to make it: The first step is to "wash rice": the practice of sticky bean buns is to soak the rhubarb rice for half a day, and then wash the sand, called "washing rice", and then dry most of it, grind it into noodles, mix the cornmeal and yellow rice in a certain proportion, and then use cold water and noodles to "ferment" like making white flour steamed buns.

When the sour smell is formed, start kneading the dough with your hands. This step is related to the success of the whole sticky bean bun production, and also related to the taste and color, so the requirements for the dough maker are higher. Generally, the traditional noodle should be a good look, gentle and kind person at home, and it is said that the noodle made in this way is just like his person, with a smooth entrance, with a hint of sweetness, and golden color.

The second step is to make the filling. Boil the red beans or large kidney beans (do not boil the skin), pound them into a bean paste, add fine sugar, and form a filling ball with a large kernel and set aside. This step is crucial to grasp the moisture and heat of the beans, if they are dry or thin, it means that the filling has failed.

It takes time to adjust. It is better to have less sugar to prevent different tastes.

The third step is to wrap the bean paste dough with kneaded yellow rice noodles, form a bean bun, put it in a drawer covered with Polo leaves or pear leaves (Suzi leaves) and steam it over high heat for 20 minutes, and then it can be out of the pot. (You can also leave the leaves of the soyledon or pear tree leaves, and change to other things, as long as you can pick up the bean bag).

Due to the cumbersome process of making sticky bean buns. Therefore, in the Northeast, the traditional practice is to wrap the sticky bean buns in early winter, steam them out of the pot and put them on the curtain to freeze them outside for a night. After steaming and freezing, the sticky bean buns are not scattered, and when you eat them, you can heat them in the pot thoroughly.

How to eat. It can be dipped in white sugar to eat, and it is sweet and sticky; It can also be made into a small round cake and fried in oil, tasting its fragrant and crispy; In winter, children are willing to nibble on frozen bean buns, practice their teeth, and eat and play. A little more complicated, it can be eaten on the fried soybean noodles, and it adds a kind of mushy bean flavor, which is called "donkey rolling".

Recipe Ingredients: yellow rice flour, dry flour, red beans, baking powder, sugar, osmanthus sauce to taste.

Method: 1. Put the yellow rice noodles into the basin, add 300g of water at a temperature of 60 degrees, mix it into a dough (slightly softer), wait for it to cool, slack off the baking powder with water, then add dry flour, pour it into the yellow rice noodles and mix evenly, and let it eat for a few hours;

2. Wash the red beans, put them in a pressure cooker and press them for 15 minutes, open the lid and add sugar and a little vegetable oil, mash the red beans vigorously, add an appropriate amount of osmanthus sauce and stir into bean paste.

3. Take out the dough, wrap the bean paste filling and steam it for 12-15 minutes. Features: Soft and sweet but not greasy.

It's normal to turn red, it's good not to deteriorate.

It's okay, let's eat it quickly.

Sticky bean bun is a more common special food in life, and it is also a more popular food, it has more practices, it will contain a variety of ingredients, it tastes very good, and is deeply liked by people. Some people will be red when steaming sticky bean buns, which may be caused by the lack of dough or the lack of temperature and reputation, or it may be spoiled and damaged, so don't eat it.

Under normal circumstances, the redness of sticky bean buns after steaming can still be eaten, which may be caused by poor control of temperature and fermentation time during the production process.

Sticky bean buns are mainly made of glutinous rice, red kidney beans, etc., and then processed by traditional technology. The sticky bean buns made of glutinous rice are mostly white after steaming, and the redness of sticky bean buns after steaming is generally not toxic, but the redness after steaming is not a normal phenomenon. If the temperature is too high or the fermentation time is too long, the starch in the glutinous rice will oxidize with the air, and it will turn red after being fermented by water.

In addition, sticky bean buns are mainly made of glutinous rice, which is not easy to digest, so you should not eat too much at one time to avoid indigestion.

Not necessarily. It may be broken, or it may be caused by a problem with the dough or improper production.

The reason why the sticky bean buns turn rusty red after steaming may be that the noodles are not hair or are not in place. The sticky bean buns turn yellow or red after steaming, because the temperature is a little hot after soaking the rice for more days, or the noodles are hot before fermentation.

Ingredients: When making sticky bean buns, you need to prepare 150 grams of flour, 150 grams of glutinous rice flour, an appropriate amount of yeast, and an appropriate amount of red bean paste and 150 grams of milk.

Steps: 1. Put the prepared flour and glutinous rice flour together with the yeast and mix thoroughly, then put the milk and form a dough, and let it save 15 minutes.

2. Put the saved dough on the dough table and knead it well, and then separate them into even small notes for later use.

3. Press all the small notes flat, then press them into the shape of dough, then mix the red bean paste evenly, knead it into long strips, and divide it into small pieces.

4. Take a small piece of red bean paste and put it in the middle of the dough, then wrap it up and wrap it into a bun, but keep the closing part facing down.

5. Put water in the steamer, heat it for five minutes, put the wrapped sticky bean buns into the steamer and steam them, steam them for 20 minutes after boiling, then turn off the fire, and after another five minutes, get out of the pot, and the hot Northeast sticky bean buns can be eaten out of the pot.

1. Try not to mix sticky bean buns with some soy products or some high dietary fiber. If you eat them together, it will increase the burden on the stomach and intestines, and you may have severe bloating and diarrhea.

2. It is best not to eat with vinegar, it is easy to get stomach acid, it is best to eat it with sugar, that is delicious, Fupin nostalgia, Northeast traditional sticky bean buns, really delicious.

3. The main ingredient of sticky bean buns is glutinous rice, so it is best not to eat them with acidic foods such as vinegar and apples, because the phosphorus and other minerals in glutinous rice are combined with the fruit acids in apples to produce indigestible substances, which can easily lead to nausea, vomiting and abdominal pain.

Sticky bean buns are generally made of glutinous rice flour and bean paste as the main raw materials, which are nutritious and soft and glutinous in taste. When consuming sticky bean buns, you need to pay attention to the following:

1.Do not overeat: Sticky bean buns are high-calorie, high-carbohydrate foods, and if consumed in excess, it is easy to cause problems such as weight gain and indigestion.

2.It should not be eaten on an empty stomach: due to the high starch content of glutinous rice flour in sticky bean buns, it is easy to cause flatulence and indigestion. Therefore, it is best to consume it after a meal or with other foods and avoid eating it on an empty stomach.

3.Not suitable for eating with cold food: Sticky bean buns are warm foods, and if they are eaten with cold foods, they can easily cause problems such as indigestion and diarrhea.

Therefore, it is best to avoid consuming pants with cold fruits (such as persimmons, watermelons, etc.) or other cold foods.

In short, sticky bean buns are a nutritious and unique food, but they need to be eaten in moderate amounts and with other foods.

Sticky bean buns should not be eaten with snails and may cause poisoning.

Eating bad sticky bean buns will cause diarrhea.

Sticky bean buns. Material.

Pier Material]: 1 cup of rhubarb noodles (rhubarb rice is ground into noodles with a coffee flour mill, and rhubarb rice is generally sold in Korean supermarkets).

2 cups glutinous rice noodles, 1/2 cup corn muffin mix, 1/2 cup white flour.

Filling]: 2 cups of large kidney beans, 1 cup of sugar, 1 tablespoon of vegetable oil.

Method. 1. The production of leather material: Mix 4 kinds of powder materials of [leather material], mix it with 1 cup of warm water, knead it into a dough, and let it rest for one to two hours.

2. The production of filling: soak two cups of large kidney beans overnight, rinse them well, pour them into a stainless steel pot, add water more than one inch high to the beans, boil over high heat and turn to low heat and cook slowly until the beans are ripe, pour out the excess bean soup, add a cup of sugar, a tablespoon of vegetable oil, crush the beans into a crushed puree with a crushing spatula, and then fry for a few minutes to make the bean paste slightly dry, and wait until it is slightly cooler, and make the bean paste ball the size of a table tennis ball one by one by hand for later use.

3. Knead the awakened yellow sticky dough a few times, cut it into two halves with a knife, each half of the dough is long into strips, cut into 11 dough agents, take a little flat with a little press, put a bean paste ball on it, push it up from the bottom and put it up little by little, and put the closing surface upside down on the panel, and rub the wrapped bean bun into a column with both hands, so that the steamed bean bun collapses a little, and it looks like a column.