It is now widely distributed among the people in Tangshan area. It can be found in Qianxi, Yutian, Qian'an, Luanxian, Luannan, Leting, Zunhua and other places. It is also distributed in Qinglong Manchu Autonomous County in Qinhuangdao. But the way to eat it is slightly different. Most of them are braised glutinous rice dumplings. The one made in Luannan County is the most authentic and the most common. However, the dumplings sold in the market now generally rarely use mung beans. This kind of cost is low but the taste is not as good as pure mung beans. It's delicious. If you want to eat mung beans, you have to order them, which are more expensive. Note: There are two types of 饹馇, both large and small. The big dumpling is thin and opaque; the small dumpling is slightly thicker and translucent.

In fact, Zhejiang was originally a product of the common people's coarse grains. Tangshan has a lot of land and is rich in mung beans. People grind selected mung beans into watercress, foam them with water, rinse the bean skins, grind them into juice, add water and pass them through a basket to remove the residue. After three times of hair removal, the juice is mixed into pure white starch. Stir it into a paste, use a pointed pot to spread over slow heat and make round slices, and a piece of glutinous rice is made. The dumplings made in this way have an attractive fragrance and are strong in toughness. They won't break when you pick them up, and they won't crack when you fold them.

Specific steps: [1]

1. Mix soybean noodles and flour at a ratio of 1:2, add two eggs in two batches, and mix with warm water;

2. Use an electric pan to spread the pancake into thin pancakes; the specific operation method is: use a pan or a sharp-bottomed pot. Heat the pan and grease the pan with a layer of oil using pork rinds to lubricate the pan. Pour a spoonful of the bean flour thick liquid into the pot and immediately beat it into a batter with a spoon (it is estimated to be 7 mature). Use a spatula to spread the batter into thin sheets. Heat the bottom of the pot and take it out when it is easy to rise.

3. Chop the pork, mince the green onions, mix and add the seasonings and mix well;

4. Place the meat filling on the pancake, then roll it up, and use thin flour at the end Stick;

5. Put it in a pan and fry until golden;

6. When eating, cut it into diagonal pieces and fry again or stir-fry.

Today, it is difficult to find glutinous rice flour with high soy flour content in the market. Counterfeit or inferior products use more than 2/3 of wheat flour (white flour) and food color to produce. The real specialty glutinous rice flour should be made of bean noodles (mung bean flour or red beans) as the main material, with a little white flour added to increase the flexibility of the glutinous rice flour. The source of the yellow color should be entirely turmeric. In addition to producing yellow color, turmeric also has a special smell and taste. Without the color and taste of turmeric, the glutinous rice would be greatly compromised. The curcumin contained in turmeric has antioxidant and anti-tumor effects, so turmeric-based products have health-care effects.