Chinese Food
Donkey rolling
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There are various versions of the name of donkey rolling. The most interesting one is the version that my friend in Beijing told me. It is said that it was in the Royal dining room of the Qing Dynasty. The Royal chef originally made a steamed rice cake for the emperor. When the little eunuch just picked it up and prepared to deliver it to the emperor, he accidentally dropped it into a bucket full of bean flour. When I took out the rice cake, I found that it was covered with bean noodles. I couldn't get it clean. It's too late to make a new one. The little eunuch had to show the rice cake covered with bean noodles to the emperor. The emperor was surprised when he saw it. He asked him what kind of dish it was. The little eunuch made up a name in a hurry. He said that the dish was called donkey rolling, because it was very similar to the way that the donkey was covered with loess after rolling on the loess. After the emperor ate it, he thought that the rice cake with bean noodles tasted good. He asked the little eunuch how he made it. At this time, the little eunuch told the emperor the whole story. The emperor was not angry
Cooking ingredients
Cooking Steps
Step1:Put the dried soybeans in the pan without oil and water. Stir fry for about 5 minutes on a low heat (I stir fry 250g here
Step2:Stir fried soybeans in pots for heat dissipatio
Step3:Put the soybeans in the wall breaking machine to make flour. In consideration of allowing the children to eat more coarse grains, I haven't sifted the made soya bean noodles. I can sift the ones with more delicate taste
Step4:Weigh all the materials separately. The glutinous rice flour is ground by itself, so it doesn't look as white as it was bought
Step5:Put 180 grams of water, 10 grams of sugar and 15 grams of vegetable oil in a clean basin. Stir it into the water and there are tiny oil stars
Step6:Add glutinous rice flour and glutinous rice flou
Step7:Mix the powder and water until there are no particle
Step8:Cover with plastic wrap and let stand for 20 minutes (the purpose of plastic wrap is to prevent dust from falling off the batter and no water dripping into the batter when steaming
Step9:Steam in a pot for 20 minute
Step10:Steamed batter. Take it ou
Step11:Scratch and pull in the dough at will. Fast heat dissipatio
Step12:Sprinkle soybean flour on the kneading pad. Spread it wider as much as possibl
Step13:When the dough is warm enough, put it on the kneading pad. Roll the dough into a big crust
Step14:Spread red bean paste on the dough. Try to be eve
Step15:Roll the dough into strip
Step16:Cut it into small pieces and you can eat i
Cooking tips:1. It's suggested to sift the soybean noodles for delicacy. 2. Don't have too much water with the batter. Try to keep a proportion of 1-1 as much as possible. You can leave a little water first. If it's dry, add some more. 3. Before steaming the batter, it's better to add a fresh-keeping film. The water will not drop into the batter to make dishes delicious.
