Sesame records(zhi ma quan )

Sesame record method:

Raw materials for making sesame records:

200g white kidney beans, 50g sesame seeds, 100g sugar, 25g sweet scented osmanthus sauce and 3G soda noodles.

Steps for making sesame records:

1. Wash the sesame with clean water, control the water, put it into the pot, stir fry it into golden yellow with gentle fire, grind the sesame with walking mallet, add sugar and stir well. Use 25g warm water to untie the sweet scented osmanthus paste, pour it into the sesame mixed with sugar, and then form the sesame sugar filling.

2. Grind the kidney beans with a small mill, put them in a basin, soak them in boiling water for one hour, then wash out the skin of the beans with warm water, put them in a boiling water pot, add the alkali noodles, and cook for about one hour. The heat should be slightly hard, that is, it can be rubbed into powder, then put them into a fine cloth, steam them in the drawer for 20 minutes, take them out and make the kidney bean roll.

3. Cool the kidney bean noodles, pour them on the clean wet cloth, and rub them through the cloth. Take a 2-foot-long and 1-foot-wide wet cloth (screw dry) and lay it on the edge of the chopping board. Then cut the kneaded kidney bean noodles into 1-inch thick strips and put them in the middle of the wet cloth. Press flat with the palm of your hand and wipe it repeatedly with a knife. Wipe the kidney bean into 1-minute thick, 5-inch-long and 2-inch-wide rectangular slices. Then sprinkle a layer of sesame sugar stuffing and press it with your hands. Roll up the white cloth from both sides to the middle, then fold it into a cylinder, and then squeeze it with both hands across the cloth.

4. Open the cloth, cut it into 6 parts with a knife, and place it on the plate with the section facing up.

Sesame records

200g white kidney beans, 50g sesame seeds, 100g sugar, 25g sweet scented osmanthus sauce and 3G soda noodles.

[cuisine] Manchu and Han banquet

[raw materials]

[practice]

1. Wash the sesame with clean water, control the water, put it into the pot, stir fry it into golden yellow with gentle fire, grind the sesame with walking mallet, add sugar and stir well. Use 25g warm water to untie the sweet scented osmanthus paste, pour it into the sesame mixed with sugar, and then form the sesame sugar filling.

2. Grind the kidney beans with a small mill, put them in a basin, soak them in boiling water for one hour, then wash out the skin of the beans with warm water, put them in a boiling water pot, add the alkali noodles, and cook for about one hour. The heat should be slightly hard, that is, it can be rubbed into powder, then put them into a fine cloth, steam them in the drawer for 20 minutes, take them out and make the kidney bean roll.

3. Cool the kidney bean noodles, pour them on the clean wet cloth, and rub them through the cloth. Take a 2-foot-long and 1-foot-wide wet cloth (screw dry) and lay it on the edge of the chopping board. Then cut the kneaded kidney bean noodles into 1-inch thick strips and put them in the middle of the wet cloth. Press flat with the palm of your hand and wipe it repeatedly with a knife. Wipe the kidney bean into 1-minute thick, 5-inch-long and 2-inch-wide rectangular slices. Then sprinkle a layer of sesame sugar stuffing and press it with your hands. Roll up the white cloth from both sides to the middle, then fold it into a cylinder, and then squeeze it with both hands across the cloth.

4. Open the cloth, cut it into 6 parts with a knife, and place it on the plate with the section facing up.

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Chinese PinYin : Zhi Ma Quan