The golden donkey rolls

Overview

I still remember a popular saying some time ago: What wakes me up every morning is not my alarm clock, but my dreams. This may be true for people who are struggling in the workplace, but for a freelancer like me, what wakes me up in the morning is a hungry growling belly and a churning stomach. Every day I look forward to what kind of breakfast and dinner I will prepare for myself today. Every meal is filled with unbearable anticipation. (Welcome to exchange more interesting kitchen stories, please add WeChat: EJM2467) Food is not my profession, but my hobby. Having experienced eating and not eating, I have a special feeling towards food. Every year I do 1-2 special periods of complete fasting without eating anything. It’s not about weight loss, it’s not about religious beliefs. In order to have a better connection with the body, I don’t eat anything for 7 days and only drink water. Taoists call it bigu, but I understand it as purification and cleansing of body, mind and soul. When our body cuts off all external food, some very subtle changes will occur in the body, and the eyes, ears, nose, tongue, body, and mind will become extremely sharp. When the body reaccepts food after a complete fast, it is filled with infinite gratitude and reverence for food. Food, a gift from nature. Food, sex, and sex. I have never deliberately pursued what I eat and what tastes delicious. Everything is done as you please. The body is always smarter than the brain. The brain will artificially process it due to consciousness, knowledge, and experience, but the body will never analyze rationally, and the comfort, relaxation, heaviness, and pain will be revealed. So I prefer to be a person who listens to my body. When I was watching Zhizi earlier, I saw donkey rolling, one of Beijing’s special snacks, and I started to get greedy and wanted to taste it. So I got up early and made a donkey roll for myself. Donkey rolling is actually a bean flour cake. The inside is mixed with glutinous rice (Chongqing people like to call glutinous rice) flour and steamed in a pot. Then it is wrapped in red bean paste and covered with a layer of soybean flour on the outside. Golden yellow in color, sweet bean-flavored filling, soft in the mouth and unique flavor, it is a traditional snack suitable for all ages. After actually eating it, I can more easily think of our Chongqing glutinous rice cakes. Ciba is made by steaming glutinous rice and mashing it in a stone trough with a mallet. You can dip it in soybean noodles or brown sugar. Personally, I think the taste is thicker than Donkey Rolling. However, it does not lose its flavor. The fresh glutinous rice cakes can be eaten in one go. They can be made into round cakes and dried naturally. They can then be fried, pan-fried, or steamed, and can all become special snacks on their own. When you come to Ciqikou and Hongyadong in Chongqing, you have to have a bowl of the fragrant mountain town glutinous rice cake. The sticky glutinous rice cake is full of the enthusiasm of the people in the mountain city. No matter where I go, everything in my hometown is so beautiful and so nostalgic. What cannot be changed is the local accent and local flavor.

Tags

• snacks
• beijing cuisine
• beijing snacks
• date paste
• glutinous rice flour
• peanuts
• soybeans
• white sugar
• sesame oil

Ingredients

Steps

1. 1 Prepare the raw materials in advance. For convenience, I bought jujube paste directly (you can also make your own red bean paste, I am lazy)

   

2. 2 Fry the soybeans and peanuts in a pot until fragrant. I personally recommend frying them over an open flame because they will be more fragrant. If you don’t want to do it, you can also bake it in the oven. Adding a little peanut will make the bean noodles more fragrant (secret weapon)

   

3. 3 Use an appropriate amount of warm water to melt the sugar to make a dough of moderate hardness and softness from the glutinous rice flour, then put it into a steamer and steam it. To prevent the bottom from sticking during steaming, you can apply a little sesame oil)

   

4. 4 Wash your hands, place the steamed dough on a non-stick cloth with soybean flour sprinkled on the bottom, and roll it into a rectangular shape. Try to make it as thin and long as possible, and spread the filling in the middle (it can be determined according to your personal taste)

   

5. 5 Slowly roll it into a long strip from one end to the other, knead it evenly and then cut it into small steamed buns with a knife

   

6. 6 Shape it into a plate, sprinkle with soy flour and serve