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Sticky bean bag alias bean paste bean bag, etc., is a kind of winter food that is popular among the masses in the northeastern region of North China and North China. It uses local high quality rhubarb rice and corn bran, which is completely in accordance with the ancient method and has more than ten processes. Made by hand. The bean paste is made from pure red beans and granulated sugar. The gluten-filled leather and the mellow filling are perfectly combined. The making process of the sticky bean bag is complicated. The proportion of the bean paste should be mastered. The proportion of the dough is fermented. In a fixed temperature, the rigorous ratio is strictly Quality makes control.

The sticky bean bag was originally used as a sacrifice for the Manchu ancestors. Because the sticky bean bag is easy to store and carry in the winter, it is also the food for the Manchus to go out for hunting. Later, when Nurhachi took the troops to fight, the sticky bean bag became the ration in the winter. It can be said that half of the Qing Dynasty has a credit for sticky beans. As early as the Kangxi period of the Qing Dynasty, sticky bean bags were brought into Qinglong as the unique food of the Qing army and civilians. At that time, the Longwang Temple and the Zushan area of ​​Qinglong County belonged to the Zhenglan Banner of Linyi County under the Yongping House of Zhili Province. In Qinglong, the sticky bean bag is called u0026quot;stickyu0026quot; also called u0026quot;Manchu Stickyu0026quot;. This traditional food is still widely followed in the eastern part of Qinglong County, especially in the Longwangmiao and Zushan areas. u0026quot;Manchu Stickyu0026quot; This food culture has a history of more than three hundred years in Qinglong. The whole process of making sticky is called "Taomi." Qinglong sticky meal is different from other bean bags. In addition to the unique raw materials, the production season and methods are unique. The production time is generally selected in the cold winter, the dripping water into the ice of the winter, the same raw materials, the seasons are not suitable for the time. This is also the precious experience accumulated by our ancestors for many generations and generations. Everyone in the twelfth lunar month is busy, first of all, soaked rice, choose good rhubarb rice, corn scorpion, Jiangmi, soak in cold water for more than 8 days, remove it and wash it with boiling water, then remove it and drain it with a basket. Grinding the face. After the stone-milled flour, sieve it with a sieve, take the finest and softest part of the flour as a flour, and finally mix the ground flour in a certain proportion. The whole preparation process is cumbersome and fine, and it is the basic process of sticky bean bag taste. When you are in the noodles, use boiled water to bake the noodles, then use the quilts on your own taro to ferment overnight. White bean stuffing is a must for the green dragon. The production process is quite cumbersome, but the white bean stuffing is as white as jade, and the bean flavor is unique, which makes the people of Qinglong popular. In addition to making sticky, it is also very lively. The neighbors and friends are coming to help. Sitting on the hot shackles and covering the parents, they are short and funny. Steamed and burnt is the Hengzi (a kind of shrub in the mountain). What you want is the homonym of "Wan Cai". After the steamed meat is cooked, the red dot is the main point. What is required is u0026quot;good luck.u0026quot; Every household has to do about one hundred kilograms, and there are more people with more population. After a night of freezing, the golden translucent yellow rice bran is stored in a large tank, which symbolizes a good food and a healthy season. Inheriting ancient recipes and formulas