How to steam bean curd

People should be familiar with the pasta called bean curd. It is a food that basically every household eats, especially during the Chinese New Year. Bean curd is an iconic food. Bean curd is a food that tastes very soft and has high nutritional value, so it is also very popular. The heat and time of steaming bean curd have a great influence on the taste of bean curd. So let's introduce in detail how to steam bean curd.

1. Northeastern sticky bean buns

Material

Red kidney beans, soft sugar, cornmeal, glutinous rice flour, yeast

practice

1. Soak red kidney beans in water in the refrigerator overnight, add four times more water, bring to a boil over high heat, and simmer for about an hour and a half over low heat;

2. When the red kidney beans are soft, if there is still water in the pot, pour it out, add enough soft sugar, continue to boil the water dry, then add a small spoonful of salt, stir in one direction until the beans are soft and the bottom of the pot becomes dry;

3. Mix cornmeal and glutinous rice flour in a ratio of 1:1;

4. Dilute the yeast with warm water, pour it into the flour little by little, mix it evenly with chopsticks while pouring, and mix it until the dough is sticky but not sticky;

5. Flatten the dough with your hands, cover with plastic wrap, and place in a warm place to ferment for two hours;

6. Take a small piece of dough and flatten it in your palm, put a small piece of bean paste in it, hold the dough with one hand, and use the thumb and index finger of the other hand to slowly push the dough upwards until it closes;

7. Close the dough and turn it downwards. Use your hands to turn the dough into a round shape.

8. After the water in the pot boils, put in the wrapped glutinous rice dumplings and steam for about fifteen minutes. Don't use too much fire and don't steam for too long, otherwise the sticky rice dumplings will easily crack.

2. Willow Leaf Red Bean Paste Bun

Material

500g flour, red bean paste, 270g water, 5g yeast powder

practice

1. Mix the dry yeast and water evenly, add to the flour, knead into a smooth dough (I used the dough kneading program of the bread machine), and ferment until it is twice the original volume

2. Put the fermented dough on the panel and knead it into a smooth dough, then roll it into long strips and divide it into 20 portions

3. Flatten the dough and roll it into a round skin that is thick in the middle and thin around the edges. Wrap the bean paste, first fold the dough up a little, pinch the tail with the thumb and index finger of your right hand, then pinch the two pieces of dough alternately until the opening is closed and sealed. Let's tidy up the shape a bit

4. Place in a steamer that has been brushed with oil, cover with lid, let rest for about 20 minutes, then steam over high heat for about 10 minutes.

5. Stop for 3 minutes (commonly known as virtual steaming) and then slowly open the lid and take it out.

3. Sticky Bean Curd

Material

【Leather material】:

1 cup of rhubarb flour (rhubarb rice is ground into flour using a coffee mill and is generally available in Korean supermarkets)

2 cups glutinous rice flour, 1.5 cups corn muffin mix, 1/2 cup white flour

【Filling】: 2 cups kidney beans, ¼ cup sugar, 1 tablespoon vegetable oil

practice

1. Preparation of dough: Mix the 4 ingredients of [skin material], add 1 ½ cups of warm water, knead into dough, and let it rest for one to two hours.

2. Preparation of the filling: Soak two cups of kidney beans overnight, rinse them, pour them into a small stainless steel pot, add water that is one inch higher than the beans, bring to a boil over high heat, then simmer over low heat until the beans are cooked. Pour out the excess bean soup, add ¼ cup of sugar and one tablespoon of vegetable oil, use a crushing spatula to crush the beans into a paste, then dry-fry for a few minutes to dry the bean filling slightly. When it is slightly cool, use your hands to shape the bean filling into ping-pong-sized red bean paste balls one by one for later use.

3. Knead the yellow sticky dough a few times, cut it into two halves with a knife, roll each half into a long strip, cut into 11 dough pieces, take one piece and flatten it slightly, put a bean paste ball on it, push it upwards from the bottom little by little to close it, then turn the closed surface upside down on the panel, use both hands to roll the wrapped bean paste into a column shape, so that after the steamed bean paste collapses a little, it still looks like a column.