A snack in old Beijing(lao bei jing xiao chi lv da gun )

A snack in old Beijing

Introduction:

"When I was a child, I didn't eat the authentic donkey tumbling in Beijing. What I ate was the independently packaged one. So when I was a child, I wondered why donkey tumbling was so bad and why it was so famous. Later, I went to Beijing many times and I was not interested in the old Beijing's aiwowo donkey tumbling. Until one time, someone invited me to dinner and ordered a plate of donkey tumbling, After I ate one, I couldn't stop eating. It turned out that the donkey was so delicious. It really spoiled me. So I went home immediately to test it. The result was very successful. Now it's a snack that often haunts my home. We all love it. "

Production steps:

Step 1: the glutinous rice flour is mixed with water to make a paste. The thick and thin glutinous rice flour is picked up with chopsticks to form a linear shape. When it drips down, there are traces, but it disappears quickly. In fact, the thicker the glutinous rice flour is, the softer the glutinous rice flour is. Some people make the glutinous rice flour into dough by adding water. I personally like the paste~

Step 2: find a shallower plate. I use a baking plate. Put a thin layer of sesame oil on the bottom of the plate. Pour in the batter. Bring it to a boil and steam it for 20 minutes. After 20 minutes, tie the dough with chopsticks and cook it thoroughly

Step 3: while steaming, take a frying pan, dry the pan, do not add oil, pour the soybean powder into the pan, stir fry it over low heat, keep stirring during the period, so as not to paste the pot, with the smell of scorch, grab a pinch of it with your hand and taste it, no beany smell is OK ~ after frying, put it aside for use

Step 4: spread a piece of baking oil paper on the chopping board. If there is no preservation film, it will also be used, but the oil paper is very easy to use. After spreading, pour up the steamed dough and use the oil paper to form a dough~

Step 5: put a fresh-keeping bag on the outside of the rolling pin. I forgot to take a picture. After that, roll the glutinous rice ball open and roll it into square dough with the same thickness

Step 6: apply red bean paste evenly. I use the commercially available red bean paste. In fact, I can make it myself, but it's easy to break in summer. I'm afraid I won't make it if I don't use it up. The choice of red bean paste is very important and will directly affect the taste, so I should choose it carefully

Step 7: roll up the dough from one end with the help of oil paper. I forgot to take a picture in the process of rolling. It's roughly the same as Baoshou~

Step 8: pat the fried soybean powder evenly

Step 9: find a sharp knife and cut into pieces~

Step 10: it's delicious~

Step 11: absolutely amazing taste ~ instant improvement of happiness~

Materials required:

Glutinous rice flour: right amount

Soybean powder: right amount

Red bean paste: right amount

Notes: 1. Glutinous rice products are not easy to digest, so don't eat more. Children and the elderly should control the consumption. 2. When rolling, try to roll them as thin and thick as possible, and don't roll them too thin or too thick. If they are too thin, the stuffing will be exposed. If they are too thick, they won't taste good. 3. Red bean paste is available in supermarkets, The choice of red bean paste is very important ~ ~ you must choose the red bean paste with good taste. 4. When frying the bean noodles, you must keep on stir frying. 5. It's better to eat and make it now, because it will be very hard after a long time. But if you put it for a long time, you can heat it in the microwave oven, take it out, and then pat a little soybean powder to restore the original taste. However, it is recommended to eat and make it now~

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Lao Bei Jing Xiao Chi Lv Da Gun