I remember that you can cool the food and taste more Q.
Wash the leaves, boil water (dry cracks are not good)
Boil the water under sago for 3 minutes, then rinse the water 3 times with cold water.
➕20g corn oil ➕ 40g fine sugar mix well
Method 1⃣️: Soak the red beans for 1 hour or longer, add 300g water pressure cooker for 30min, depending on the size of the beans, add a small amount of sugar and mix well with a spoon. Method 2: Traditional red bean filling is broken with a cooking machine, and 20g of corn oil and 40g of sugar are fried in a non-stick pan to the desired state (or not, but the state is loose D). Personally like red bean stuffing with D grain directly with a spoon and mix with white sugar, each chopped 15g red bean stuffing.
After the water is steamed and steamed for 25 minutes, turn off the heat for 10 minutes, steam one batch at a time, steam it for 4 minutes, and let it cool for 0K!
The tightness of the rope should be moderate, otherwise it will burst. The color of the purple potato stuffing is more attractive, the ratio is: purple potato 200g, condensed milk 20g, (think inc. D can add butter 15g)