Beijing is the ancient capital of the Four Dynasties, and its snacks absorb the essence of the four-way snacks and the characteristics of snacks of all ethnic groups.
It has formed three flavors: Hanmin, Huimin and court. Beijing snacks, has more than 100 kinds, and has formed a variety of techniques such as steaming, boiling, frying, frying, roasting, burning, bursting, punching, etc.
In the meantime, the traditional food art and food customs of many ethnic groups are integrated, forming a variety of dazzling and colorful and attractive appearances.
Aiwowo is a halal snack made of glutinous rice in Beijing, which is characterized by its snow-white color and ball-like shape.
The texture is sticky and soft, and the taste is sweet. Not only Beijingers love this snack,
Even foreigners who enter Beijing often have to taste this nationally famous halal snack.
Aiwowo has a long history, and Liu Ruoyu was the internal supervisor of the Ming Dynasty
In the "Zhi Zhongzhi", it is said: "Using glutinous rice with sesame seeds as a cold cake, and the balls and filling as nests, that is, the ancient 'no falling clip' is also." ”
Aiwowo is deeply loved by people for its delicious and long aftertaste, with a wide range of ingredients and diverse techniques.
It can meet the tastes of different people and adapt to the needs of people from all over the north and south.
【Material】
280 grams of rice, flour to taste, sugar 120 grams, sesame seeds 10 grams, peanut kernels 20 grams, hawthorn cake 50 grams,
2 tablespoons of rose sauce
【Directions】
1. Prepare the materials and soak the rice for 6 hours.
2: Put the ordinary flour in a bowl, cover with plastic wrap, and steam in the steamer for 15 minutes.
3: Add water to the pot and blanch the soaked rice for 1 minute, then quickly remove.
4: Take a clean drawer cloth and fish the rice into the dry water control and wrap it well.
5: Place in the cage drawer and steam for 20 minutes. (steamed)
6: Remove the steamed rice and put it in a larger bowl.
7, add the appropriate amount of boiling water, with a rolling pin to beat the rice to the best of the best (not too rotten, to prevent sticky teeth)
Cover the stirred rice with a wet drawer cloth and let cool for later.
8、 Chop the cooked peanut kernels with a knife (not too crushed)
9: Cut the hawthorn cake into small pieces.
10: Take a bowl and add sugar, cooked flour and sesame seeds.
11: Then put the hawthorn grains, peanut kernels and rose sauce into the mixture and stir well. Knead the well-mixed filling into a filling ball.
12: Roll out the freshly steamed flour with a rolling pin, take out the cool rice and put it on the cooked flour and roll into long strips.
13. Pull into a dosage of the same size.
14. Press the prepared agent flat. Then put the dough filling on the flattened agent.
15. Slowly wrap it up with your hands to form a ball. Just put on the hawthorn grains to garnish.
【Tips】
1, steamed flour is used as hand flour, add some to the filling to make the filling into a ball. The steamed flour will harden and be crushed with a rolling pin.
2, the river rice in boiling water to blanch a short time with some raw core can be fished out.
3, when steaming rice, the moisture should be controlled dry, and it must be wrapped in a drawer cloth and steamed on the pot. The time should not be too long, otherwise the glutinous rice is too soft and rotten and will affect the taste.
4, Jiang rice can not be beaten too rotten, otherwise the taste of the made Ai Wo Wo will stick to the teeth.
5, the amount of sugar can be added according to a person's discretion.
6, the traditional Ai wo wo stuffing is added to the osmanthus sauce, I added rose sauce this time is also good.
7, Ai Wo Wo is suitable for eating and doing, long time easy to harden and affect the taste.