For the first time, add a little salt to the water and boil the bamboo tubes and plugs for 20 minutes (add more water to cover all the bamboo tubes so that each bamboo tube can absorb the salt). After that, you can use it directly. The glutinous rice and red beans should be soaked one night in advance and soaked for more than 6 hours. When adding the rice, use a push stick to push the rice tightly and place it in a position where the big stopper can fit tightly. Use the push stick to pound the glutinous rice to make it firmer, and then put the big stopper on the table and tap it gently.

Cook in a pressure cooker for about 50 minutes (medium-low heat), simmer for another 30 minutes, remove and put into clean cold water. If you use an ordinary pot, cook it on high heat for about 50 minutes, then change to low heat and cook for 1 hour and 30 minutes. (If you want better results, turn off the heat and continue to simmer for half an hour.) Take it out and put it in clean cold water to cool for 3 minutes before changing. Easy to push out (easy to push out, no need to use cold water)

Let me remind you how to save it: if you use it frequently, just soak the bamboo plug gasket in water. Just keep it moist (the water needs to be changed every day) and never leave it in the sun to dry! If you don’t use it for a long time, clean the bamboo plug gasket and keep it wet, then put it in a bag and put it in the refrigerator (the layer that will freeze) to freeze it. As long as it is stored well, it can be reused all the time!