Ye's Sticky Bean Bun, a specialty of Zhaozhou, Heilongjiang Province

What is Ye's Sticky Bean Bun? Authentic Specialty of Zhaozhou, Heilongjiang Province: Ye's Sticky Bean Bun

Summary:Do you want to know what Ye's Sticky Bean Bun is? This article is a detailed introduction to the special product ofin Zhaozhou, Heilongjiang Province - Ye's Sticky Bean Bun. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Ye's Sticky Bean Bun. The full reading time is about 6 minutes, mainly including the basic introduction of Ye's Sticky Bean Bun and the product characteristics of Ye's Sticky Bean Bun? How did the history of Ye's sticky bean buns come about? The production method of Yeshi sticky bean buns, the tasting and eating method of Yeshi sticky bean buns, etc

Basic Introduction to Yeshi Sticky Bean Bun

Yeshi Sticky Bean Bun Processing Department registered a patent with the State Administration of Trademark and began production in 1998. On September 5, 2011, it passed the Safety and Quality Certification (QS) and obtained the National Industrial Product Production License. The Huangmi series includes Huangmi sticky bean buns, rice cakes, and sweet bean noodle rolls; Jiangmi series includes: pure glutinous rice sticky bean curd, glutinous rice cake, Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival), Zongzi, black glutinous rice sticky bean curd

What are the product features of Ye's sticky bean buns

The main characteristics are delicate taste, sweet and sticky integration, authentic and natural ecology, rich in various trace elements and amino acids needed by the human body, and have become a green delicacy in Northeast specialty foods

The first step of making Ye's sticky bean curd is "washing rice": the method of sticking bean curd is to soak the big yellow rice for half a day, then clean the sand, called "washing rice", and then air it half dry, grind it into flour, mix the corn flour and yellow rice in a certain proportion, and then mix it with cold water to "ferment" like making white Mantou. Wait for the sour taste to come out and start kneading the dough with your hands. This step is related to the success or failure of the entire sticky bean bun production, as well as the taste and color, so the requirements for the dough maker are relatively high. Generally, people who traditionally make dough should have a good appearance, gentle personality, and kindness at home. It is said that the dough made in this way is just like the person, with a smooth and sweet taste, and a golden color

The third step is to use kneaded yellow rice flour to wrap the bean filling balls inside, forming a bean bun shape. Place it in a steamer lined with Baltic or pear leaves (Su cotyledons) and steam over high heat for 20 minutes, then remove from the pot

Tasting method of Ye's sticky bean buns

You can dip it in white sugar to eat, and enjoy its sweet and sticky taste; It can also be made into small round cakes and fried in oil to taste its fragrant and crispy texture; Children also enjoy gnawing on frozen bean buns, practicing their teeth, and eating and playing during winter. A little more complicated, you can roll the fried soybean noodles to eat, adding a paste flavor of fragrant beans, called "Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour)"