Recipe: Old Beijing 驴 「 "Precise Usage Edition"

Home Cooking Recipe: Old Beijing 驴 「

Notes:

In order to prepare group work, I made old Beijing snacks at home – I smashed and searched a lot of recipes. It’s not step-by-step instructions that are not detailed enough or there is no precise amount of ingredients. This makes the children’s shoes that make this snack for the first time somewhat unclear. I found a video about the introduction of the Beijing food program, and under the guidance of my hometown, we weighed and weighed. If you stir-fry your own bean paste, recommend the recipe shared by the original Mai chef Lin Yuxi: http://m.xiachufang.com/recipe/101773847/?from=singlemessage&isappinstalled=1

Ingredients:

Steps:

  1. Home Cooking Recipe: The soy noodles are spread on a baking sheet, the oven is 180 degrees, baked for 15 minutes, and it can be slightly yellowed. (There is no oven, small fire can be cooked) I will do more to keep the hurricane or something. Some students asked how their own paste, each person's oven firepower is different, the thickness of the paved powder is also different, including the thickness of the baking sheet will also have an impact. Time and temperature are just references. To observe the coloring situation, take it out and turn it in the middle. Don't wait until it turns into a brownish color. It will be browned and baked.

    The soy noodles are spread on a baking sheet, the oven is 180 degrees, baked for 15 minutes, and it can be slightly yellowed. (There is no oven, small fire can be cooked) I will do more to keep the hurricane or something. Some students asked how their own paste, each person's oven firepower is different, the thickness of the paved powder is also different, including the thickness of the baking sheet will also have an impact. Time and temperature are just references. To observe the coloring situation, take it out and turn it in the middle. Don't wait until it turns into a brownish color. It will be browned and baked.

  2. Home Cooking Recipe: Add glutinous rice flour to cold water, stir evenly, into a thick batter, and the batter has good fluidity.

    Add glutinous rice flour to cold water, stir evenly, into a thick batter, and the batter has good fluidity.

  3. Home Cooking Recipe: Apply oil to the pot and pour the batter into the pot.

    Apply oil to the pot and pour the batter into the pot.

  4. Home Cooking Recipe: Cold water steamer, water and continue to steam for 20 minutes.

    Cold water steamer, water and continue to steam for 20 minutes.

  5. Home Cooking Recipe: Spread the cooked soy noodles on the chopping board.

    Spread the cooked soy noodles on the chopping board.

  6. Home Cooking Recipe: Spread the cooked soy noodles on the dough and pry it into a rectangle.

    Spread the cooked soy noodles on the dough and pry it into a rectangle.

  7. Home Cooking Recipe: Apply a layer of red bean paste and roll it up into a roll. Don't roll too big. Generally, after the cut is a block, it is just the right size for a mouthful. The interface is placed face down.

    Apply a layer of red bean paste and roll it up into a roll. Don't roll too big. Generally, after the cut is a block, it is just the right size for a mouthful. The interface is placed face down.

  8. Home Cooking Recipe: Cut it, you can eat it.

    Cut it, you can eat it.

  9. Home Cooking Recipe: If the dough is rich, you can also put the bean paste into a cylindrical shape and wrap it directly with the dough. This is another shaping method.

    If the dough is rich, you can also put the bean paste into a cylindrical shape and wrap it directly with the dough. This is another shaping method.

Tips:

Don't let the dough get too cold, the interface is not easy to stick. If it is the package method of the roll, the bean paste can be slightly wet and easy to apply. If the column is to be dried, it is convenient to shape. Of course, it is no problem to use the commercially available red bean paste. Try to spread it evenly. It is best to eat it now and eat it as soon as possible. It is really too much to shake off the soy bean noodles, and then seal the plastic wrap to avoid drying the glutinous rice.


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