In Beijing, which is becoming increasingly international and cosmopolitan, although many snacks seem to be outdated, Beijing snacks are "living fossils" of the thousand-year history of the capital. Each snack has its historical roots and cultural origins. <br />Beijing snacks embody the Beijing-style complex of Beijingers and arouse my nostalgia. Therefore, eating it in your mouth is not just delicious food...<br /><br /> Donkey rolling is one of the oldest varieties of snacks in Beijing. Its raw material is yellow rice flour, water, soft and steamed. In addition, stir-fry the soybeans and grind them into flour. When making, stick the steamed yellow rice noodles with soybean flour, roll them into slices, then apply the red bean paste filling (you can also use brown sugar) and roll them up, cut them into small pieces of about 100 grams, and sprinkle with white sugar. When making, the filling is required to be evenly rolled, with clear layers, and a yellow appearance. It is characterized by aroma, sweetness, stickiness, and a strong flavor of soybean powder. <br /><br />Bean flour cake uses soybean flour as the main raw material, so it is called bean flour cake. But why is it also called donkey rolling? This is an imaginary metaphor. Putting yellow rice noodles in soybean noodles and rolling them is like raising dust when a donkey rolls in the countryside, hence the name. Even predecessors have questioned this point. In "Yandu Small Food Miscellaneous Songs", it is said: "The brown sugar and water fillings are cleverly arranged, and the yellow noodles are buried in the beans. He Shiqun calls 'Donkey rolling', which is close to humor." He also said: "Soybeans stick to rice, steam, wrap them with brown sugar and water filling, roll them in fried bean noodles, and sell them on a plate. It is called 'Donkey Rolling'. It is incredible." It can be seen that the name of rolling donkey had been established at that time. Nowadays, many people only know the nickname, but they don't know its name. Nowadays, many snack bars in Beijing serve donkey rolling all year round, but most of them no longer use yellow rice noodles and use Jiangmi noodles. However, soybean flour noodles are still rolled outside, and the color is still yellow. It is a snack that Beijingers have always loved.
1. Put the glutinous rice flour into a basin, slowly pour in water, stir with chopsticks first, wait until it evenly absorbs water, and then make the agglomerated glutinous rice flour into balls. <br />2. Place the glutinous rice dough on a plate, gently flatten it, place it in a steamer, and steam over high heat for about 15 minutes. The steamed glutinous rice noodles should be covered with plastic wrap to prevent the surface from drying out, and let them dry until warm. <br />3. Grind the soybeans with a cooking machine, then place the beaten soybean flour into an oil-free and water-free pan, and stir fry with a wooden shovel on low heat. The color of the soybean flour changes from light yellow to light brown, and you can ask for a clear bean aroma. The ceasefire can be stopped. After frying well and letting it cool, put it in the cooking machine to polish it, and sieve it for later use. The taste will be better (you can buy ready-made soybean noodles). <br />4. Sprinkle the fried soybean flour on the panel, dip your hands with some bean flour, place the warm glutinous rice flat on the chopping board, then sprinkle a layer of soybean flour on it, and use a rolling pin to roll the glutinous rice flour into a 0.5 cm thick rectangular dough sheet, trim the edge for beauty. <br />5. Spread the red bean filling evenly on the glutinous rice dough and smooth it. <br />6. Lift up a corner and roll it inward carefully. The roll must be tight and no gaps are left to avoid loosening in the middle. <br />7. Use a knife to cut the glutinous rice roll into equal small pieces, and sprinkle the remaining soybean flour evenly on it with a sieve.
The first thing introduced to Beijing was "Tianjin Pancake Fruit". In the past, this kind of snack used to be fried dough sticks rolled with pancakes, but now it can be rolled with everything, including thin crispy ones, and vegetables and meat. In fact, they are not even "pancake fruits". <br />In the past, ordinary people in Beijing and Tianjin called fried fried oil sticks "fried oil ghosts" or "fried fruits", and they used freshly spread hot pancakes to eat them, so they called them "pancake fruits". Now I have changed to other miscellaneous foods. Although the name is still called Pancake Fruit, in fact, it exists in name only. <br />I am mainly talking about this in Beijing, but Tianjin still maintains traditional practices. Today, we make a traditional "pancake fruit". Because it is made from a mixture of five miscellaneous grains, it is also called "Wugu Pancake Fruit". <br />I made two styles, one with chopped green onion rolled outside, and the other with chopped green onion rolled inside. Since I haven't eaten it for a long time, I have forgotten whether to roll chopped green onion inside or outside. I hope that my friends in Tianjin give me a reminder and thank you here!
Coarse grains are currently recognized by the world as nutritious food. Especially after the World Health Organization identified dietary fiber as one of the important elements ingested by the human body, coarse grains have become more popular among people. Compared with finely processed grains, the nutritional value of coarse grains is much higher. Coarse grains not only contain all the ingredients in finely processed grains, but also many substances that are not found in fine grains. For example, dietary fiber minerals, etc., can help clean the human stomach and avoid many diseases. Even if they contain the same substances and nutrients, coarse grains are still superior to fine grains. <br />Today, we use coarse grains to make a staple food, and it uses entirely Chinese ingredients, but it is made in an oven. It is called "Roasted Cornflour Olive Pie".
Pancakes and fruits are a traditional food in Tianjin. They have never been tired of eating them since they were young. <br /><br />I have eaten it several times in other places, but the taste is really not flattering. It seems that it is still delicious from my hometown. <br /><br />Pancake fruit, as the name suggests, is composed of pancakes and fruits. The ingredients of pancakes are made of various miscellaneous grains and noodles. The fruit is fried dough sticks. When rolled in pancakes, it is very delicious. Of course, it will have a unique flavor when eaten alone with a bowl of soy milk.<br /><br /> Fortunately, my mother helped me this time, otherwise the consequences would have been disastrous. It's simple to think about it, but in fact, it's still quite difficult to practice it. The main difficulty is to dip it in the pan, and even dip it in the non-stick pan, which wasted a lot of batter and eggs. In the end, my mother helped solve the problem.
