Bean flour cake, also known as snowballing usury, is one of the ancient snacks in Beijing. Its raw material is steamed with yellow wheat water, and the dough is slightly softened with more water. In addition, the soybeans are fried and rolled into flour. When making, the steamed yellow rice flour is coated with soybean flour and rolled into pieces, then coated with red bean paste (or brown sugar), rolled up, cut into small pieces of about100g, and sprinkled with white sugar. When making, the stuffing is required to be rolled evenly, with distinct layers and yellow appearance, which is characterized by fragrance, sweetness, stickiness and strong flavor of soybean powder.
Yellow bean is the main raw material of bean flour cake, so it is called bean flour cake. But why is it also called "snowballing"? It seems to be an image metaphor. After it is made, it is rolled in the yellow bean, as if the countryside is really snowballing and raising dust, hence the name. Even the predecessors questioned this point. "Yan Dou Snack Chant" said: "The brown sugar and water stuffing are arranged skillfully, and the yellow flour is buried in the dough beans. He Shiqun called' snowballing', and the name was almost humorous. " He also said: "Soybeans are sticky with rice, steamed, wrapped in brown sugar and water, rolled in fried bean noodles and sold on a plate. It's really incredible to call them' donkey rolling'." It can be seen that the name of "snowballing" has been established. Nowadays, many people only know the nickname, but don't know its proper name. At present, snack bars are available all year round, but most of them have changed from yellow wheat to Jiangmi noodles, because the color of soybean noodles is still yellow, which is a favorite snack of the masses.
steamed cake/bun made of glutinous rice with sweet filling
Aiwowo, a traditional snack in Beijing, is served in snack bars in Beijing around the Lunar New Year every year and sold until late summer and early autumn, so Aiwowo is also a spring and autumn variety, and it is now available all year round. Love Wowo has a long history. Liu Ruoyu, an internal supervisor during the Wanli period of the Ming Dynasty, said in "Deliberation in Records": "Taking glutinous rice with sesame seeds as a cold cake and pills as a nest, that is, the ancient' not falling into the folder' is also true."
It can be seen that this kind of food is washed and soaked with glutinous rice, then steamed in a steamer, cooled and kneaded evenly, pulled into small doses, pressed into round skins, wrapped with peach kernels, sesame seeds, melon seeds, green plums, golden cakes and sugar, and mixed into stuffing, which became the food called Wowo in the Wanli period of the Ming Dynasty. But why did it become a love nest later? The explanation is found in Li Guangting's book "The Explanation of Rural Proverbs" in Qing Dynasty. Because an emperor loved this kind of nest, when he wanted to eat it or wanted to eat it, he ordered, "Love the nest." Later, when this kind of food was introduced to the people, ordinary people could not and dared not say the word "imperial", so they omitted the word "imperial" and called it "love nest". This snack has flowed into the people in the Ming Dynasty, and it was recorded in the Ming Dynasty's "Jin Ping Mei" that it was popular at that time.
The glutinous rice used for the outer skin of Aiwowo has been steamed, and the stuffing is also fried with peach kernel, melon kernel, sesame kernel and sugar in advance, so it can be eaten after it is cooked. Therefore, "Yan Dou's Miscellaneous Poems on Small Foods" said: "When white rice is put into the steamer, the assorted stuffing and noodles are frustrated. It' s like glutinous rice balls that don' t need to be cooked, and the halal is called Aiwowo. " It is also noted that: "Aiwowo is one of the foods sold by Hui people, which is steamed thoroughly with rotten glutinous rice, wrapped in all kinds of stuffing when it is cold, and made into a circle with flour. The size varies, depending on the price, and it can be eaten cold."
Candy roll
Candied fruit is a famous product in Beijing-style snacks, which is favored by Chinese and foreign diners, especially female diners.
The main ingredients of the candied fruit are yam and jujube, with auxiliary materials such as plum, peach kernel and melon kernel. Fresh yam is nutritious and contains protein, refined fiber and vitamins, which is a traditional Chinese medicine. Chinese medicine believes that yam is warm, sweet and non-toxic. It enters the spleen, lung and kidney meridians, and has the functions of invigorating the middle energizer, invigorating the spleen and stomach, growing muscles, stopping diarrhea and strengthening the spleen. Functions of consolidating essence and benefiting lung. Jujube is a tonic commonly used by Chinese medicine and people. The sugar content per100g of dried product is 63-76.3g, and it also contains protein, fat and various vitamins and minerals. Among them, the content of vitamin C ranks first among all kinds of fresh fruits, with the content of 300-600 mg per100g of fresh jujube meat, and the average utilization rate of human body is 86. 3%. Chinese medicine believes that jujube meat is sweet and warm, and has the functions of invigorating spleen and stomach, nourishing qi and promoting fluid production, and can treat spleen and stomach weakness, deficiency of qi and blood, disharmony between camp and health, anemia, palpitation, irritability and dreaminess. The main ingredients of rolled fruit are yam and jujube, which is a veritable medicinal diet.
Production method: Peel and chop 500g of Chinese yam/KLOC-0, remove the core of 500g of Chinese jujube, chop the fruit material, mix the two materials well, add a little water and flour, stir well, wrap the mixed materials with oil skin, and steam in a cage for 5 minutes; Prepare a piece of sterilized clean bean wrap cloth, put the steamed raw materials on the cloth while it is hot, knead it into triangular strips, cool it and cut it into pieces as thick as little fingers, put it in a 70% hot oil pan, and take it out when it is fried to brown; Add oil, water, sweet-scented osmanthus and white sugar to a pan, and boil it to a thin syrup with a small fire. Pour the fried rolled fruit, wrap it in sugar juice, and sprinkle with white sesame seeds and white sugar. It is soft, sweet and delicious. Because of its nourishing function, diners who go to Nanlaishun restaurant often order and become one of the famous snacks in the hotel.
Braised fork with ginger sauce
From the name, it can be known that there is fresh ginger in its raw materials, so it has obvious fresh ginger flavor when eaten.
It is to peel fresh ginger and stamp it into fine powder, add a certain proportion of alum powder to flour, put it into a basin together, and use cold water to make dough. Another method is to knead dough with water, roll it on a dough rolling machine for five or six times until the flakes are even and smooth, then sprinkle fine starch flour on the flakes, fold them into strips, cut them into rows of forks with a knife, stack the two flakes together, cut them three times in the middle, spread them into single pieces, turn them over, and fry them with warm oil. The fried pork chops are honey-dipped. The method of honey-dipping is to peel fresh ginger, cut it into filaments, boil the shredded ginger with water, then take out the shredded ginger, add white sugar, add caramel and osmanthus fragrans after boiling, continue to boil, then move to low fire, and then fork the fried pork chops into the sweet-scented osmanthus caramel boiled by the shredded ginger for honey-dipping.
After honey, the fork is light yellow, which has the characteristics of crisp, sweet and fragrant, and has ginger flavor when eating. In 1997, the shredded ginger fork/kloc-0 of Nanlaishun in Nancheng was awarded as "Beijing famous snack" and "Chinese famous snack" in the same year.
There is also a salty fork, which is made of flour, soda and salt, and fried. The method is the same as that of shredded ginger fork, except that it is not honey, crisp, crisp and slightly salty. People who love drinking often use salty fork as a kind of snacks.
According to Mr. Zhang Cixi, the author of "Tianqiao Snacks", "In the old Tianqiao, there was a shop specializing in selling small fried foods, such as fried dough sticks, which were wrapped in grass paper and added with red trademarks, and were also children's playthings." There are poems praising this kind of small fried food, saying: "The future depends entirely on craftsmanship, and the specific aspects are slightly coaxed by children. "Jin Xia Pu Bao is well decorated, exquisite and ingenious, so I can see the genius." In the past, people who sold this kind of fried food on the flyover even shouted, "Buy one pack, spare one pack, Jiangxi Lalai, and preserved pepper. Grandpa will fall down after eating it, and he will fall down, and the lame man will have a big waist. "Big twist, broken forks, ten kinds of brocade flowers, and a big bag of fried forks." When children hear this, they like to buy it.
Cream fried cake
Cream fried cake is a nutritious snack variety in Beijing snacks. It uses good flour as raw material, first burns a proper amount of boiling water, then turns to low fire, pours the flour into the pot, and quickly stirs it until the dough turns from gray to white, and when it doesn't stick to hands, takes it out and dries it into instant noodles. Dissolve the white sugar and vanilla powder with water, stir the appropriate amount of egg liquid in a bowl, add it into the instant noodle several times, and add the cream, sugar water and vanilla powder for the last time, and knead evenly.
Pour peanut oil or vegetable oil into the pot, or use butter. However, it is not advisable to use soybean oil or sesame oil, because the latter two oils are easy to offset the creamy smell. When the fire is high enough to smoke, switch to low heat. At this time, 500 grams of evenly stirred dough will be divided into 40 even balls, which will be pressed into round cakes by hand in front of the oil pan, and then they will be oiled one by one. When the cakes swell like balls and are golden yellow, they will be taken out and rolled with sugar.
The cream fried cake is round, tender in the outside, rich in flavor, nutritious and easy to digest.
In addition to the cream fried cake, there are yellow wheat fried cake and Jiangmi fried cake (with water mill rice, the best quality). The noodles should be mixed with water and then fermented. The noodles should not be too hard, and a little alkali should be properly kneaded. When making, grab a piece of flour about 50-60 grams, press a hole in the middle with your fingers, wrap it in bean paste, seal the mouth, and fry it with the bag until golden brown. This kind of fried cake is very popular because of its tender inside and tender outside.
There is also a kind of fried cake with instant noodles, in which water is boiled, flour is poured in and stirred evenly, the noodles are scalded and then taken out of the pan and divided into large pieces, spread out and cooled, the dough and an appropriate amount of alkaline noodles are kneaded evenly and pulled into small doses, pressed flat, wrapped with stuffing made of brown sugar, osmanthus fragrans and dried noodles, and fried with warm oil. This kind of fried cake is crispy outside, soft and tender inside and easy to digest.
Sugar ear is also called honey twist.
Honey twist is a famous product in Beijing snacks, also known as sugar ear, because it is named after being shaped like a human ear. There is a poem by predecessors: "Ears can be eaten? "I often accompany my partner honey twist, and I'd like to ask who's good, pointing to a second bus ahead." He also noted: "honey twist with sugar ears is a food made for the pure religion. Its raw materials are nothing more than sugar, flour and small sugar, which is commonly known as rare."
Honey twist's raw materials have been made clear by predecessors. However, the dough it uses should be covered with alkali and another one with brown sugar. When it is made, the fermented flour is divided into two pieces. After one piece is rolled, the flour covered with brown sugar and the other piece is rolled and spread on the brown sugar flour, thus forming a two-layer fermented flour and a one-layer sugar flour. Cut a strip about 5 cm with a knife, press one side of the strip thin to form a slope shape, combine the thin edge and the thick edge together, and then cut it into small pieces weighing about 40 grams. Cut a knife in the middle of the small block, then open it, turn the thin side inside, and fold the thick side, and it will become an ear-shaped blank. Peanut oil is burned to 50% heat, and the blank is fried in oil in batches. When it turns golden yellow, take it out, drain the oil, soak it in warm caramel for one minute while it is hot, weigh the honey, soak it, fish it in a plate and let it cool. Pay attention to the need to fry thoroughly, otherwise the quality will be poor because the frying is not thorough and the honey is not soaked.
Honey twist brown butter is bright, soft, sweet and delicious. Honey twist of Nanlaishun Restaurant in Nancheng is made all the year round. The quality is stable, mainly because the alkali is put properly, there is no sour mouth, it is fried thoroughly, and the honey is eaten evenly, which meets the quality requirements of soft and moist. 1997 was rated as "Beijing famous snack" and "Chinese famous snack".
Similar to honey twist, there is a honey grate. The raw material preparation is exactly the same as that of honey twist, but the shape is different. It is made of three layers of flat rolling, several vertical strokes in the middle, and honey after frying. In addition, there are dried sugar twist and hibiscus dried sugar. Dried sugar twist is not honey, and hibiscus dried sugar is not honey, but a layer of powdered sugar mixed with cooked noodles and white sugar is rolled on it, which also has the characteristics of sweetness, crispness and crispness.
seasoned flour mush
Camellia oleifera is a nourishing snack in Beijing. It is made by frying flour in a pot until the color is yellow and hemp seeds are browned, adding osmanthus fragrans and bovine bone marrow oil, mixing and rubbing evenly, then putting the evenly rubbed tea in a bowl, adding sugar, and making it paste with boiling water. Camellia oleifera tastes sweet and can be used as breakfast or lunch, which is very popular among the people. Noodle tea is usually sold in the afternoon among Beijing snacks. There is a poem that says: "When you wake up in the afternoon, you must always add dried ginger and sesame sauce." Drinking noodles is very particular about how to eat. When eating, you don't need chopsticks, spoons and other tableware, but you can drink the bowl in circles along the bowl with one hand. I am afraid that non-old Beijingers can't eat this way. Why do you want to eat this way? This is related to the taste of noodles tea.
sanzi twist
Twist with prickly heat is a fine product in Beijing Muslim snacks, which is very popular with the people, and its production is more troublesome. In advance, put alum, alkali, brown sugar and sweet osmanthus in a basin and melt it with warm water, then pour the flour into it and mix it evenly. After mixing, roll it up in long strips for a while, and then pull it into a small dose of 40 grams.
Mix the hemp seeds with boiling water, stick the small dose on the mixed hemp seeds, and crush them into small bar codes with a length of 10 cm in the plate, which are 3 to 4 layers long and then simmered. After cooking, pick up two small strips and crush them into two even long rope strips by hand, fold them back and forth into eight, and knead the two ends together to form a jujube pit or fan shape with two sharp ends and medium size, and fry them until cooked. When frying, the peanut oil in the pan is 50% hot. Take the dough twist, put the blank into the oil pan and swing it back and forth to shape it. When the blank is slightly stiff, fry it in the oil and fry it brown.
The twist of prickly heat is brown and yellow in color, crisp in texture, sweet and delicious.
Saqima
Saqima is a Manchu cake (pastry). Saqima's predecessor is a traditional Manchu cake-Cuobao cake. The production method is to put the steamed rice on the cake-beating stone first, then beat it into dough repeatedly with a hammer, dip it in yellow bean, rub it into strips, cut it into pieces after frying, and sprinkle it with a thick layer of cooked yellow bean. Rub the cake was an important offering of Manchu at that time, so it was also called "Mudan Tiaozi". Later, the cooked bean flour was replaced by white sugar, which became "sugar-wrapped" and changed its name to Saqima. In Chinese, it was called "golden silk cake" and "hibiscus cake", but the name of Saqima was accepted by people of all ethnic groups in China.
"The Year of Yanjing" wrote: "Saqima is the cake of Manchuria, which is made of crystal sugar and cream mixed with white flour. It is shaped like glutinous rice, baked in an oven with ash-free wood, and then made into squares, which are sweet and greasy." In the twenty-eighth year of Daoguang, it was written in the Monument to the Rules of Sugar Cake in Ma Temple that "it is necessary for the monks and Taoists of the flag people." There is a wedding table, and it is indispensable to have a wedding and funeral sacrifice. " Mr. Wang Shixiang once said, "According to your brother Yuan Bai (Professor Qi Gong), there is such a thing in Qing Wen Jian, which is interpreted as' dog's milk dipped in sugar'. Saqima uses eggs, fat and flour, finely cuts them and then fries them, then mixes them with maltose and honey, so it is called' sugar dipping'. It's very difficult to understand only dog breasts. If it's really dog milk, how many dogs do you need to keep? It turns out that there is a kind of wild berry in the northeast, named after it looks like a dog's milk. At first, it was used as the fruit material of Saqima. After entering the customs, it was gradually replaced by raisins, hawthorn cakes, green plums, melon seeds, etc., and dog breasts were little known. " (See "Bobopu and Saqima")
Saqima's craft became more and more complicated. The authentic way is to beat the eggs evenly with water, add flour and knead them into dough. After the dough is allowed to stand for half an hour, it is sliced with a knife, then cut into small strips, and the floating surface is screened out; Burn peanut oil to 120℃, put in thin noodles, fry until yellow and white, take out and drain the oil; Boil sugar and water in a pot, add maltose, honey and osmanthus, and boil until the temperature is about 1 17℃. You can pull out the monofilament with your fingers. Mix the fried thin noodles with a layer of syrup; Spread a layer of sesame seeds in the frame, pour the noodles into the wooden frame and smooth it, sprinkle some fruit, then cut it into shapes with a knife and let it cool. Raw materials should be used: frangipani, honey, crude oil, white sugar, golden cake, caramel, raisins, green plums, melon seeds, refined flour, dried noodles, sesame seeds, osmanthus flowers and so on.
Inby
Inby, a snack in Beijing, is loved by men, women and children. Its crispy and oily taste really makes people unable to eat enough. Beijingers eat baked wheat cakes, often like to eat inby, and they must eat inby when drinking bean juice. Inby is an ancient food, and it is troublesome to make it. Because of the low labor efficiency, general restaurants are unwilling to make it, so it is often blocked for a while. When it comes to bombing inby, everyone in Beijing knows that a "handsome king of inby" was originally a "Nanlaishun" employee who died. His skills can't be compared with those of ordinary people. The fried inby is brown and average in size, especially with the characteristics of fragrance, crispness and crispness. If it is put on the table, it will be broken at the slightest touch, and it will never feel hard.
To make inby, you need to melt salt, alkali and a little alum in warm water, add water and mix flour into dough, then knead the dough repeatedly by hand, knead it evenly and put it on a chopping board for 3 hours, then flatten the dough, cut it into strips with a knife, take it into strips and put it on the chopping board, hold one end with one hand and the other end with the other, and smooth it into flat pieces with a thickness of about 6 cm. Every two agents are stacked together, cut a knife in the middle with a small frying knife, and the two sides can't be cut through. When the oil is burned to 50% heat, hold one end of the raw inby blank with your hands and put it in the oil pan, then spread it from the middle with chopsticks to make it into a bracelet shape. After shaping, turn it over and fry it until it is purplish red and the oil is controlled, that is, it becomes crispy inby.
Su Dongpo once wrote a poem in the Song Dynasty, which is said to be the first product advertisement poem in China: "Hands are rubbed into jade, jade is fried into light yellow and deep, and sleeping in the spring at night is insignificant, which makes a beautiful woman wrap her arms around gold." Li Shizhen's Compendium of Materia Medica in Ming Dynasty? There is also a record in Tanabe: "People are short of salt, and the rope is twisted into the shape of a ring, and it is fried and eaten." Inby can be stored for ten days and a half months, and its quality is unchanged, crisp as ever, and crisp without peeling. It has been a favorite food for thousands of years.
Tanghuoshao
Tanghuoshao is one of the breakfast snacks that Beijingers often eat. It has a history of more than 300 years, and Dashunzhai's tanghuoshao is the most famous. Sugar fire is fragrant and sweet, soft and non-sticky, suitable for the elderly. Kiln-oven sesame seed cake was originally a snack in Hebei province, and later it was introduced to Beijing and became a snack in Beijing. It is characterized by making a furnace out of a cylinder, and baking the biscuit green body directly on the cylinder wall.
Toad spits honey, also known as bean paste sesame seed cake
Bean-filled sesame seed cake is a common variety of snacks in Beijing, which is named because it is filled with bean paste. In the baking process, because there is a natural opening on the side of the sesame seed cake, the bean paste is spit out and hung on the side of the sesame seed cake, so people call this kind of sesame seed cake toad spitting honey.
Pea Cake
A seasonal delicacy in Beijing in spring and summer. Originally a folk snack, it was introduced into the court. The official pea yellow, made of fine white peas, is light yellow in color, delicate and pure, melts in the mouth, tastes sweet, cool and refreshing. Famous for Cixi's love of food. Its preparation method is that peas are ground, peeled, washed, boiled, fried in sugar, coagulated and cut into pieces. Traditionally, it is also embedded with jujube meat. Fangshan restaurant is the most famous one.
Folk rough pea yellow is a typical spring food, which is common in spring temple fairs. For example, in the Flat Peach Palace on March 3rd, the "small jujube and rough pea yellow" is a seasonal fresh product, and the vendors shouted, "Hey, small jujube and pea yellow, come in big chunks!" It seems to give people a spring message and bring warmth.
"Rough pea yellow" is peeled with white peas, stewed with twice as much water as peas, then fried with sugar, then mixed with gypsum water and cooked dates, put into a big casserole, and after it cools into lumps, buckle it out, cut it into diamond-shaped pieces like cut cakes, and put a small piece of golden cake on it for decoration. Usually it is sold on a unicycle covered with wet blue cloth. Most of the operators in this industry are Pinggu and Xianghe in JD.COM.