From Xiaobai’s point of view, deep into my heart, it is best to come to such a bowl in early autumn.
Wash the red beans and add some water to the small fire.
Add tangerine peel and rock sugar and continue to cook until the thick bean paste is thick.
Add glutinous rice flour to the water, simmer into a small round, put it into a dusting container, and prevent it from sticking.
Put the small round into the boiled red bean paste and cook it until it floats.
Popped out, the surface is sprinkled with dried osmanthus
Red beans must be cooked to the rustling kind of delicious