Beijing snack: Donkey rolls(jing wei xiao chi lv da gun )

Beijing snack: Donkey rolls

Introduction:

"In Beijing, which is becoming more and more international metropolis, although many snacks seem to be out of date, Beijing snacks are" living fossils "of the history of the capital for thousands of years, and each snack has its historical foundation and cultural origin. Beijing snacks condense the Beijing flavor complex of Beijing people and arouse my nostalgia. So, eating in your mouth is more than just food Donta roll is one of the oldest snacks in Beijing. It is made of yellow rice flour, water and steamed. In addition, stir fry the soybeans and grind them into flour. When making, paste the steamed rice flour with soybean flour, roll it into slices, then spread red bean paste stuffing (or brown sugar), roll it up, cut it into 100g small pieces, and sprinkle with white sugar. During the production, the stuffing should be evenly rolled, with distinct layers and yellow appearance, which is characterized by fragrance, sweetness, stickiness and strong flavor of soybean powder. Soybean flour cake is mainly made of soybean flour, so it is called soybean flour cake. But why is it also called donkey roll? This is a figurative metaphor. If you roll rice noodles in soybean noodles, it will be like dust raised by wild donkeys when they roll. Even the predecessors have questioned this point. In the miscellaneous chant of Yandu small food, it is said: "the stuffing with brown sugar is arranged skillfully, and the Yellow flour is buried in the beans. It's funny to call it "donkey roll." He also said: "soybeans are sticky with rice, steamed, wrapped in brown sugar water stuffing, rolled in fried bean noodles, and sold on a plate. It's called" donkey roll ". It's really incredible." It can be seen that the name of donkey roll had been established at that time. Nowadays, many people only know the nickname, but they don't know its correct name. Now many snack bars in Beijing Supply donkey rolls all year round, but most of them no longer use yellow rice noodles and use jiangmi noodles instead. However, they still roll soybean noodles outside, and the color is still yellow. It's a favorite snack of Beijing people all the time. "

Production steps:

Materials required:

Glutinous rice flour: right amount

Soybean noodles: moderate amount

Red bean paste: right amount

Warm water: moderate

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Jing Wei Xiao Chi Lv Da Gun