1, pancakes
Pancakes are made by soaking wheat in water, grinding it into paste, and coating it on seeds to make it round. In the past, it was mostly made of coarse grains, but now it is made of fine flour and water, and soybean powder can be added to it. After baking into a cake, the moisture is less and dry, the shape is like cowhide, it can be thick or thin, and it is convenient to stack and has a rich taste.
2, soybean crisp
The practice of soybean crisp is similar to that of Saqima. Shaqima cut noodles and fried them in a pot, while the soybean cake was sliced and fried like soybeans. Compared with Saqima, soybean crisp is more chewy.
3. Brown sugar Baba
Brown sugar Baba is a traditional snack made of brown sugar, glutinous rice and soybean powder in Sichuan and Chongqing. Brown sugar is rich in nutrition. Besides sucrose, it also contains a small amount of iron, calcium and carotene.
Step 4 scroll around
Rolling on a donkey is one of the traditional snacks in Northeast China, Old Beijing and Tianjinwei. The finished products are yellow, white and red, which are really beautiful. Snowballing is named because the soybeans spilled in the final production process are like the loess raised by wild donkeys in the suburbs of old Beijing.
5. Soy flour and potatoes
Sesame potato with bean flour, commonly known as sesame seed cake, is an elastic and sticky traditional food made of glutinous rice flour or other starch, which originated in China. It is better to make potatoes with bean flour.