Northeastern Sticky Bean Buns

Overview

Northeastern sticky bean buns are also called New Year bean buns. As the name suggests, they are the New Year's dumplings made during the Chinese New Year. Especially for farmers, during the Chinese New Year in the countryside, making bean buns was an important event that they looked forward to every year, with both adults and children participating. After steaming out of the pot, place it on a covered curtain and freeze it at normal room temperature outside. After steaming and freezing, the sticky bean buns will not fall apart. Nowadays, the living standards of farmers have improved, and they have more food to eat. Sticky bean buns are no longer rare on the dining table, but urbanites prefer this bite more and more. Sticky bean buns were first used as offerings to ancestors and were also eaten by the Manchu people when they went hunting. Later, when Nurhachi led his troops to fight, sticky bean buns became the military ration in winter. It can be said that half of the Qing Dynasty had a share of the sticky bean buns. This is the sticky bean bun that I made before the Spring Festival to welcome the New Year. Now I will share with you how to make it and how I feel about it. I already have sticky bean buns brought by my mother-in-law at home, which are enough to eat. But my parents seemed to think that the Chinese New Year would be meaningless if they didn’t make these bean buns. They asked me in the morning if I had any sauerkraut. There was exactly half a sauerkraut left in the refrigerator. After breakfast, I hurried over and made these New Year-flavored sticky bean buns with my parents. They laughed and took photos, chatted with my parents, and listened to them talking about New Year customs, relatives and neighbors, and I felt like I was back in time. When I was a child, my father would bake lanterns every Chinese New Year, and make white and sticky bean buns with soybean paste, pork liver, pork heart, and pork belly every New Year. Even now, these eating habits have been retained. When I was a child, I looked forward to buying some small firecrackers during the New Year. I stood in the yard, opened a small box of small firecrackers like a baby, took a few out and put them away for a while. I felt that this was the happiest thing in the world. The beautiful and interesting scenes of my childhood seemed to be before my eyes again.

Tags

• staple food
• pasta
• home cooking
• children
• breakfast
• northeastern cuisine
• glutinous rice flour
• red kidney beans
• white noodles
• white sugar

Ingredients

Steps

1. 1 Soak the red kidney beans in water overnight in advance, press them in a pressure cooker, cover them and simmer for half an hour, then open the lid, crush them with a shovel, add sugar and stir, continue to crush the cooked kidney beans to make them more delicate

   

2. 2 Then knead it into a small ball with your hands, so that you can put it directly into the dough when you wrap it, so you don’t have to divide the filling

   

3. 3 Fill the steamer with water, spread the pickled cabbage leaves, and put the bean buns on top to steam to avoid sticking

   

4. 4 Mix the glutinous rice flour and white flour with warm water the night before and let them rise overnight. Try not to make the bean buns too soft. If they are soft, the bean buns will collapse easily after being steamed, which will affect their appearance

   

5. 5 Take a piece of dough and roll it into a long strip

   

6. 6 Take a piece as big as a dumpling wrapper and put it in your hand, don’t make it too thin

   

7. 7 Then put the bean paste inside and wrap it up

   

8. 8 Round. Then sort it out a little, roll the dough a little taller, and put it in the pot

   

9. 9 Put them on the pot drawer that has been covered with pickled cabbage leaves, try to put them as close as possible. This is how the bean buns come to be. Try not to leave any gaps in the middle of the bean bag, cover it with a lid, boil the pot and steam for 15 minutes

   

10. 10 The sticky bean buns are still steaming, the flavor of the New Year is coming out, and the New Year is approaching. Let them dry for a while, then use a knife dipped in cold water to put the bean bags on the curtain one by one, put them on the outdoor freezer, and then put them in bags. Just take them out and heat them up when you eat them. My mother’s noodles are too sticky, and there is too much glutinous rice flour, so they don’t look good, but they taste as delicious as rice cakes

    

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