Donkey rolls
By VicentaLakin
Ass rolling is one of the traditional snacks of Beijing and Tianjinbei, and the finished products are yellow, white, red and bright. As a result of the soybeans that were cast in the final production process, they were called “asses rolls” as the wild donkeys of the old Peking suburbs rise when they roll. Once it's done, it feels like you don't want to touch the rice anymore。
Recipe Recommendations
- soybean 200 grams
- bean paste appropriate amount
- glutinous rice 400 grams
- qingshui appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Donkey rolls
1
The soybeans are crushed with a cuisine machine and cooked in a pot. They must have a small fire or they'll be burned。
2
The mills are broken into rice powder, ready to clear the water。
3
The water will be slowly poured into the rice powder, evenly mixed into a wet, soft paste, or condensed into a paste, with sufficient water。
4
Into the steam pan for 30 minutes。
5
When it's fertilized, it's taken out and dried in a fresh bag (with a membrane)。
6
Big, flat pieces。
7
Rip out the upper bag。
8
Spill the soybeans。
9
Turn over, the side covered by the soybeans is down, tearing out the bag and evenly rubbing a red soy sand。
10
Roll it up, roll it evenly tight。
11
Cut。
12
Load the plateDonkey rolls Make Tips
When the pasta (or paste) is made of rice powder and water, the moisture is more abundant, otherwise the evaporation is dry and hard. The rice is sticky and must be made with a membrane or a bag, and there is no alternative. Bean noodles must be made with a small fire, or a small fire, easy to make。