Beijing is listed by Forbes as the eighth largest food city in the world [6 1]. Beijing's flavor snacks have a long history, a wide variety, exquisite materials and fine production, which is well-known. In the Qing Dynasty, "Du Men Zhu Zhi Ci" said: "The three big money sell flowers, cut cakes and make noises, and have a bowl of sweet porridge in the morning before eating tea soup and noodles; Cold fruit fried cake with sweet ears, hanging stove sesame seed cake with aiwowo, fork just sold on fire, and hard noodles are called bobo; Steamed dumplings wonton is full of dishes, and new glutinous rice balls are added. " These snacks are sold at temple fairs or market fairs along the street, and people will encounter them unintentionally. Old Beijing vividly calls them "meeting food".

Tomatoes on sticks

Tomatoes on sticks

The representatives of Beijing-style snacks include bean juice, crispy bean noodles, sour plum soup, tea soup, steamed buns, tuckahoe cakes, preserved fruit, Sugar-Coated Berry, Aiwowo, pea yellow, snowballing usury, enema, fried belly, fried liver and so on.

cultural heritage

The raw material of snowballing usury 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'."

Practice 1

Raw materials:

Jiang rice noodles, red bean paste, yellow bean.

1, pour Jiang rice noodles into a small pot (the amount depends on the number of people to eat, more if there are more people, and more if there are little greedy cats), use warm water to make dough, take an empty plate, and put a layer of sesame oil on the bottom of the plate, so that the steamed noodles will not stick to the plate. Put the noodles on a plate and steam them in a pot for about 20 minutes. The fire will be high for the first 5~ 10 minutes, and then it will be low.

2. Stir-fry yellow bean when steaming noodles, and directly pour yellow bean into the pot to stir fry until it is golden brown and slightly burnt (Note: Being burnt doesn't mean frying it into black! ) Stir-fry for about five minutes.

3. Pour out the red bean paste, put half a bowl of water, and stir well for later use.

4. When the noodles are steamed (spread on a plate and steamed), take them out, sprinkle a layer of yellow bean on the chopping board, roll the glutinous rice noodles on it into a large piece, evenly wipe the red bean paste on it (leave a section at the end, don't wipe it), then roll them into rolls from the beginning, and sprinkle more yellow bean on the outermost layer.

rolling?donkey,?a?Beijing?snack

Rolling around (8 photos)

5. Cut it into small pieces with a knife (when cutting the sticky noodles, you will not stick the knife with water), and then paste a layer of yellow bean on each small piece, and then put it on a plate, so that a delicious dish of snowballing will come out of the pot.

Practice 2

Snack ingredients:

Glutinous rice flour100g, corn starch 25g, sugar 30g, salad oil 3 tablespoons, water150ml, some fine sand, soybean flour and shredded coconut. Production process:

1. Glutinous rice flour, starch, powdered sugar, salad oil, water, etc., are mixed and stirred into slurry;

2. Prepare a square microwave lunch box and a microwave food bag, put the food bag into the lunch box, pour the pulp into the food bag, and tidy the food bag without wrinkles, and microwave for 5 minutes.

3. Take out the food bag, lay it flat on the chopping board, then gently roll it with a rolling pin to make it slightly thinner and longer, and then cut it into two pieces through the food bag.

feature article

Close-up (15 photos)

4. Cut open the food bag, peel off the film on it, cut off a hole about two centimeters from the fine sandbag, the size of the hole is related to the amount of fine sand squeezed out, squeeze it into the middle, and then cut open the lower food bag, so it becomes two pieces.

5. Holding a food bag, roll up the glutinous rice slices wrapped in spun yarn and knead them;

6. Put plastic wrap on the chopping board, sprinkle with soybean powder, put the glutinous rice roll on it, remove the food bag and roll it full of powder, so as not to get your hands dirty.

7. Cut off quickly and roll the shredded coconut in the same way.

Key points of process:

1. Stir-fried yellow bean should be mushy, but never black.

2. Steamed rice noodles should be spread on the plate.

3. When cutting the sticky surface, put water on the knife, so it won't stick to the knife.