Chinese Food
The donkey rolls and the soft, waxy and sweet
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Donkey rolling is one of the traditional snacks in old Beijing and Tianjin Wei. It originated from Manchuria, originated from Chengde and prevailed in Beijing. The authentic donkey roll is made of rice noodles, among which Chengde is the best. Until now, most of them have been changed into jiangmi powder, which is called glutinous rice powder in the south. The ingredients are easy to get. The process is not difficult at all. The glutinous rice paste is steamed. After rolling thin, apply a layer of red bean sand. Roll it up and sprinkle with soybean powder. Because the surface of the finished product will be sprinkled with a layer of soybean powder, which is very similar to the waves of loess raised by wild donkeys on the outskirts of old Beijing when they are rolling happily. Therefore, it is named donkeys rolling.
Cooking ingredients
Cooking Steps
Step1:Turn on the small heat. Pour in the soybean noodles in the empty pot. Stir fry in the small heat and leave the pot immediately. Avoid the burning smell if the color is too dee
Step2:Add cold boiled water to glutinous rice flour. Mix wel
Step3:Brush a layer of cooking oil on the plate. Pour in the mixed glutinous rice batte
Step4:Put the batter in the steamer. Boil the water over high heat. Steam for 20 minutes
Step5:Sift the cooked soybean flour on the chopping board. Put the steamed glutinous rice balls on i
Step6:Roll the glutinous rice balls into long flakes and put on red bean past
Step7:Roll up the glutinous rice balls smeared with red bean paste. Place the joints downwar
Step8:You can cut it and eat it
Cooking tips:1. If you use cooked soya bean powder, you can also fry it a little bit. It will be more fragrant. 2. The texture of the newly made donkey roll is soft and waxy, and the fragrance is overflowing. There are skills in making delicious dishes.
