Authentic donkey rolls need to be sprinkled with soybean noodles when they are made, but of course if you don't have soybean noodles, you can leave them out. Donkey roll appearance is basically sprinkled with cooked soybean noodles, because raw soybean noodles can not be eaten. Soybean noodles can play the first role in preserving freshness, but also can prevent sticking.

If you want to make the donkey rolls taste better, you can sieve the fried soybean noodles, so that the soybean noodles are more delicate, and sprinkle them on the donkey rolls, the taste will be better.

Stir frying soybean flour needs to be even some, in the pan when frying, be sure to use a small fire, during which you need to constantly stir stirring stirring will be heated evenly, until the soybean noodles after the yellowing of the flavor, so that the soybean noodles are basically cooked, you can get out of the pot.

When you take out the glutinous rice ball, you need to brush a layer of corn oil on the plate, which can prevent the glutinous rice ball from sticking to the pan.

"Donkey roll" from the practice to call has a strong local characteristics, this food first originated in Chengde, when the Chengde region is rich in a kind of millet, locals are called yellow rice, this food is generally used to make steamed rice cakes, it happens to be the Manchu people like to eat snacks, so this food has evolved into the donkey roll.

Of course, there are many different opinions about the origin of donkey rolls, but this food can be said to be the crystallization of the wisdom of the Chinese people.