Donkey roll is one of the famous snacks in Beijing. It has a long history. It has been praised by the public for its sweet and sticky flavor. Today, Xiaobian shares the production method of donkey roll with you.
practice
1. Pour the rice noodles into a small basin (the amount depends on the number of people to eat, a little more if there are many people, and a little more if there are greedy kittens). Use warm water and make dough, take an empty plate, and smear 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 the plate, steam in the pot, about 20 minutes, 5-10 minutes before the fire, then turn the back to a small fire.
2. Stir fry the noodles when steaming. Pour the noodles into the pot and stir. Stir until golden. Stir fry for about five minutes with a little paste
3. Pour out the red bean sand, put in half a small bowl of water, stir evenly, and set aside
4. When the noodles are steamed (to be spread out on a plate and steamed), take them out, sprinkle a layer of soybean noodles on the chopping board, roll the rice noodles on it into a large piece, spread the red bean sand evenly on it (leave a section on the edge without wiping), then roll them into a roll from the beginning, and sprinkle more soybean noodles on the outermost layer.