Red bean glutinous rice has the effect of dampness. Because it is very time consuming, it is very difficult to cook. Therefore, there is no way to drink it every day. There is a pile left. My husband suspects that I have lost too much from a certain treasure. I don’t want to eat too much place! Later, in order to consume the many red beans and glutinous rice, I made a red bean glutinous rice flour to drink, which is simple and convenient to operate. Before studying this phlegm effect, I saw that only the long-grained red bean mash had a good wet effect, so I bought a long-grained red bean when I purchased it. Glutinous rice is cold, but the fusion of roasted glutinous rice and red beans will offset the coldness, but it is recommended not to take it during menstruation. Finally, I wish you all the best without a wet ~ more beautiful ~
(Red bean bought from a treasure, long grain, see clearly) My bag is 250 grams, a bag of glutinous rice plus a bag of red beans is a pound of 500 grams. The amount of two plates. The ratio is 1:1
The first step is to put the red bean glutinous rice into the pot, rinse it off, and drain the water. The oven is preheated to the upper tube at 80 degrees and the lower tube is 100 degrees for 50 minutes. PS: I am red bean glutinous rice put together for baking, afraid of baking paste, the temperature of the upper tube is lowered, depending on the temperature of your own oven, I am afraid of baking, preferring to bake for a while. If you are red beans and glutinous rice separately to roast, then you can also adjust the upper and lower tubes to 100 degrees
Take 125 grams of red beans and 125 grams of glutinous rice, tiling on a baking sheet and placing it in the middle of the oven. PS: This is the amount of a plate, you can also directly take 250 grams of red beans or 250 grams of glutinous rice directly baked.
In order to ensure that the oven is turned on evenly every 10 minutes, the oven is turned over once. When you see that the glutinous rice starts to turn yellow, you should pay attention to check it. My method is to take out a few grains. The red beans can be bitten open and look at the color inside. If it is yellowish, it is baked. If it is glutinous rice, it will be directly Throw it in your mouth and chew it. It feels crispy and crispy. There is no raw bean flavor. It is baked.
Take the roasted red bean glutinous rice out of the oven and let it cool.
After the cool, the red bean glutinous rice is placed in the dry grinding cup of the broken machine, taking care not to exceed the highest mark on the dry grinding cup. If there is no tick, it is good to put a half cup, not too much. My beauty is a broken machine with a large horsepower. I can grind it into powder in 43 seconds. The powder is very fine. If it is an ordinary cooking machine, pay attention to grinding for only one minute at a time, and let it rest for a few minutes. Grind again, and grind the powder a few times if it is not delicate enough. I used the cooking machine before, and it took two minutes to burn the machine directly.
Store the ground powder in a sealed bottle or sealed bag. Do not get wet. The powder in this bottle was specially contrasted. The bottom color is slightly deeper. The baking time is slightly longer, so the color is darker. Different people bake out different colors. As long as you are sure to roast, you must not roast it! After the roasted red bean glutinous rice is ground into powder, it will have a paste when brewed!
Just put red beans and glutinous rice, don't put anything else. If you are pursuing the taste, you can throw in some rock sugar when grinding. If you are pursuing the effect, it is recommended that you do not add anything. It is just a simple red bean glutinous rice.