Beijing snacks

Donkey rolls

VicentaLakin

Bean paste, popularly known as "assock rolls", is one of the famous snacks of the old Beijing tradition。

Sweet pea yellow

VicentaLakin

Beijing snacks. Give me some ideas about the shape

Cinnamon

VicentaLakin

Cinnamon is the smell of autumn. Sweet is the smell of childhood. If you find out that you haven't been with your family for a long time, now you're going to go to the kitchen and use cinnamon to recreate the taste of childhood. - Cat knows

Sweet Sagima

VicentaLakin

Since childhood, small snacks are often bought, and there is always a feeling of under-eating. Every time, it's not over. I've been learning how to cook food, and I've tried Sakimar, and I can even make Sakimar as good as the supermarket. Sakima, I've made several formulations, and this time it's easier and better。

Green bean cake

VicentaLakin

Green bean tastes cold, non-toxic, with thermal detoxification, drying up of thirst, swollen water, obscurantism, and the effect of beauty on the skin. Green bean cake is one of the famous four-season cakes in Kyoto. It has the characteristics of a well-regulated, light yellow, delicately organized, savory and soft-skinned teeth. There are two types of sauerkraut. Taste roses, date mud, soybeans and no heart, called water. It is characterized by small oily oil, embedded material, clear marks and aroma. Not all people are fit to eat green bean cake, pregnant women, persons with cardiovascular system diseases, persons with osteoporosis, persons with neuroses, persons with vegan colds, etc., are not fit to eat much or long, and persons with a cold stomach are careful to eat。

Donkey rolls

VicentaLakin

It's a small snack that's simple, and it's a failure! There's not too much food to add to the soybean sand, and it's delicious with the soybeans on the skin. Love the little guys moving

Donkey rolls

VicentaLakin

Eating a bowl of delicious donkeys at an old restaurant in Beijing and still going home, I had to do it myself

Sweet pea yellow

VicentaLakin

It's light yellow, it's delicate, it's cool, it's ready, it's sweet, it's traditional Peking peas. Bean, Beijing, Buddha, and our family. The first time can be successful. Sunday's coming, let's do it。

Chiffon tonguecake

VicentaLakin

Yesterday my mom went to the supermarket with me to buy blueberries, and I saw a cow tongue in the pastry district and suddenly wanted to eat, so I made it today

Old Beijing cheese

VicentaLakin

100% healthy baking means making the healthiest food from the oven! Today, old Beijing cheese is made from the oven's cryogenic fermentation. Old Beijing cheese is called cheese, but it's not like cheese in the ordinary sense. In general, cheese is extracted from milk, with high proteins and fat content, while old Beijing cheese is milk products that use rice wine to condensate milk, and that gain a smooth taste through temperature and warm aroma. Old Beijing cheese is passed from court to people. I used to issue recipes, pure white old Beijing cheese made of white rice wine, and that's how it works. This is not the traditional old Beijing cheese practice, but the results are essentially the same. I'm using red-tip fermented rice wine, or is it red or is it today that the cheese is not steamed or baked in ovens, and it's fermented naturally for the low-temperature fermentation function of the oven. High temperatures destroy the fungus of rice wine, and the use of low-temperature fermentation can also condensate milk, similar to yogurt, and allow for the retention of more fungi, which tastes better and is better nourished. Today, it is also not fermented with rice, because too many low-temperature fermented liquids affect milk condensation and take the rice from it for fermentation. It looks rougher with rice, but the rice in the wine is very soft, tastes good and doesn't feel rough。