Top Ten Foods in Beijing

Beijing is listed as the eighth best food city in the world by Forbes [61]. Beijing's flavored snacks have a long history, a wide variety of varieties, exquisite materials and exquisite production, and are well-known. "Dumen Bamboo Branch Ci" of the Qing Dynasty says: "Three big bucks are spent selling good flowers, cutting cakes makes ghost legs chatter, a bowl of sweet pulp porridge in the morning, then tea soup and noodles are eaten; fried cakes with cold fruits are sweet for ears, and sesame cakes are made from hanging stoves. The forks are sold freshly, and the hard noodles are called dumplings; the plates are full of Shaomai wontons, and the newly added glutinous rice dumplings are added. "These snacks are sold at temple fairs or street markets, and people will encounter them accidentally. Beijing vividly calls it "meeting food".

Tanghulu

Tanghulu

Representatives of Beijing-style snacks include douzhier, bean flour crispy candy, sour plum soup, tea soup, steamed buns, poria pancakes, candied fruit, Candied haws, ai wowo, pea yellow, donkey rolling, enema, fried belly, fried liver, etc.

Cultural Heritage

The raw material of Donkey Rolling is steamed yellow rice noodles with water. When mixing the noodles, add a little more water to make it softer. After frying the soybeans, roll them into noodles. When making it, dip the outside of the steamed and yellowed rice noodles into soybean flour and roll them into slices, then spread them with red bean paste filling (brown sugar can also be used), roll them up, cut them into small pieces of about 100 grams, and sprinkle with white sugar. When making, the stuffing is required to be rolled evenly, with clear layers, and a yellow appearance. It is characterized by being fragrant, sweet, sticky, and has a rich soybean flour aroma. Bean flour cake uses soybean flour as its main raw material, so it is called bean flour cake. But why is it also called "donkey rolling"? It seems to be a metaphor. After it is made, it is rolled in soybean noodles. It looks like a real donkey rolling in the countryside and raising dust, hence the name. Even the predecessors had doubts about this. "Miscellaneous Songs of Yandu Snacks" says: "The brown sugar water stuffing is cleverly arranged, and the yellow noodles are buried in balls of beans. Why do the people call 'donkey rolling'? It's almost humorous to call it a name." It also says: "Soybeans stick to rice, steamed Cook it, wrap it with brown sugar water filling, roll it in fried bean noodles, put it on a plate and sell it, so it is called "Donkey Rolling"."

Method 1

Ingredients:

Grimmed rice flour, red bean paste, soybean noodles

1. Pour the glutinous rice flour into a small basin (the amount depends on the number of people eating, if there are more people, use more. If there is a greedy cat around, you will need more), mix it with warm water to form a dough, take an empty plate and apply a layer of sesame oil on the bottom of the plate so that the steamed noodles will not stick to the plate. Place the noodles on a plate and steam in a pot for about 20 minutes. High heat for the first 5 to 10 minutes, then reduce to low heat.

2. Fry the soybean noodles while the noodles are steaming. Pour the soybean noodles directly into the pot and stir-fry until they become golden brown and have a little mushy smell (note: having a mushy smell does not mean frying them into black color! ) Stir-fry for about five minutes and remove from the pan.

3. Pour out the red bean paste, add half a small bowl of water, stir evenly, and set aside.

4. When the noodles are steamed (it needs to be spread out on a plate and steamed), take it out, sprinkle a layer of soybean noodles on the chopping board, put the glutinous rice noodles on it and roll it into a large piece. Spread the red bean paste evenly on top (leave a section at the very edge unsmeared), then roll it into a roll from the beginning, and sprinkle more soybean noodles on the outermost layer.

Donkey Rolling

Donkey Rolling (8 photos)

5. Use a knife to cut into small sections (when cutting sticky noodles, dip the knife in clean water, then It won't stick to the knife), paste a layer of soybean flour on each small section, and then put it on the plate. In this way, a delicious plate of donkey rolls will come out of the pan.

Method 2

Snack ingredients:

100 grams of glutinous rice flour, 25 grams of corn starch, 30 grams of sugar, 3 tablespoons of salad oil, 150 ml of water, Some fine sand, appropriate amounts of soybean flour and shredded coconut.

Production process:

1. Mix glutinous rice flour, starch, powdered sugar, salad oil, water, etc. into a slurry;

2. Prepare a square microwave lunch box, microwave One food bag, put the food bag into the lunch box, pour the slurry into the food bag, and arrange the food bag without wrinkles, microwave for 5 minutes

3. Take out the food bag and put it on the chopping board Flat, then use a rolling pin to gently roll it out, roll it out slightly thinner and longer, and then cut it into two pieces with the food bag separated

Close-up

Close-up (15 photos)

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4. Cut the food bag, peel off the film on it, and cut a hole of about two centimeters in the fine sand bag. The size of the hole is related to the amount of fine sand squeezed out. Squeeze it into the middle, and then put the lower layer Cut the food bag into two pieces

5. Hold the food bag, wrap the glutinous rice slices in yarn, roll them up, and knead them together;

6. Place plastic wrap on the chopping board. Sprinkle soybean flour, put the glutinous rice rolls on top, remove the food bag, and roll it full of flour so that it won't stick to your hands

7. Cut it off quickly and roll in shredded coconut in the same way.

Technical Points:

1. The fried soybean noodles should have a paste flavor, but never turn black.

2. The steamed glutinous rice noodles should be spread on the plate.

3. When cutting sticky noodles, put water on the knife to prevent it from sticking.