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. THE DONKEY ROLLS TODAY FROM A FOOD SHOW, AND AFTER TRYING, IT'S VERY MUCH LIKED AND SIMPLE, AND IT'S ESPECIALLY SHARED. PS: THE WATER IS GOING TO SLOWLY ENTER, NOT TO POUR ALL OF IT IN AT ONCE, AND IF TOO MUCH IS TOO SOFT TO ACCIDENTALLY FALL, DON'T WORRY, YOU CAN ADD MORE RICE POWDER UNTIL YOU'RE SATISFIED. IF THERE IS NO YELLOW RICE FLOUR, IT CAN ALSO BE REPLACED WITH RICE POWDER。
Recipe Recommendations
- millet flour 400 grams
- ancient brown sugar 2 blocks
- taosu 3 pieces
- boiling water appropriate amount
- sweetening
- steamed
- ten minutes
- simple
Steps for Donkey rolls
1
The yellow-meats are covered in the open water
2
Noodles made up, not too soft
3
The boiler is boiled with water, the noodles are split into a number of agents, the size of which is not specifically required, and the agent is wrapped into a nest (for ease of ripening) and evaporated in the pot for about 15 minutes
4
In the process of steaming the surface, make complementarys. The peaches were put in a fresh bag and crushed。5
Old-fashioned red sugar cut into pieces with a knife
6
Crush the red sugar
7
Put the peaches on the board
8
The steamed pasta is one and the bottom is covered with peaches
9
Zero-growing square pies。
10
You can eat it if you're able to curl it up and slice it up。