Hanging out on the weekend, I happened to see dumpling noodles and donkey rolling. Instantly evoked memories of childhood. When I was a child, I always liked to come back to my grandmother's house with a bowl of sweet wonton noodles. It's not at all the same as what you bought outside. I remember that at that time, the neighbors still laughed and said: "This is the authentic older generation of dumpling noodles, the outside can not buy at all, and now the old people will do less." ”
In fact, the practice of dumpling noodles is very simple. There are not many ingredients to prepare. Prepare some leeks, some home-pickled red pickles, shrimp skins, tofu, as well as fine powder, sweet potato noodles, and white noodles. First of all, add water and noodles to the white potato noodles, be sure to make them soft and soft, and then wake up the noodles. When we wake up, we can make soup, boil the oil, pour in the chopped leek root, diced pickles (I use my own home pickled red pickles), add a little raw soy sauce and stir-fry. Then add water, add some shrimp skin, fine powder and simmer for 3-5 minutes. Wait until the soup is boiling, add the tofu cubes, then pour in the chopped leeks, add salt, monosodium glutamate, sesame oil, oyster sauce to taste, and then continue to boil, until the soup is collected and you can get out of the pot. Then boil water, while boiling water, while boiling water, while the noodles, there is no dough press at home, you can put a steamer drawer on the pot, and use that to squeeze the noodles. Finally, cook the noodles, pass the cold water, put on the brine and eat! (Sweet potato noodles and noodles out have a slight sweetness, and those who like to eat sweet can put more).
After tasting the wonton noodles, the next one I don't know if you have eaten or not, anyway, my family here is rarely sold, its name is donkey rolling. Donkey rolling is not really made of donkey rolling. Donkey rolling is one of the traditional snacks of old Beijing and Tianjin Wei, and it is a dessert that has been slowly handed down by the old people. It is said that donkey rolling this dessert was originally made with rice noodles wrapped in red bean paste to make a new dish, intending to pay tribute to Cixi, and then a little eunuch named Little Donkey accidentally touched it into the basin of soybean noodles. At this time, it is too late to do it again, and it can only be presented like this. The empress dowager asked what her name was after eating, and the eunuch thought that since it was touched by a small donkey, let's call the donkey to roll. From this, the donkey roll was born.
Prepare glutinous rice flour, warm boiling water, caster sugar, bean paste filling, and let's make donkey rolls. First, add sugar to the glutinous rice flour, then slowly add warm boiling water and knead well. Boil water in the pot, put on the steaming rack, brush the bottom of the dish with a layer of cooking oil, then put the kneaded glutinous rice balls on the plate and press flat, boil the water and steam on high heat for 15 minutes. After the glutinous rice balls are steamed, take them out and place them in a container, cover with plastic wrap and let them warm. Then prepare the soybean noodles with bean paste filling. A layer of soybean noodles is laid on the silicone pad, and then the glutinous rice balls are covered with soybean noodles on both sides and rolled into rectangles, and then the bean paste filling is spread on top, and then rolled up tightly and cut into small pieces of similar size to eat!
As a tangshan specialty of chess piece baked cake, Tangshan people must know. But not every Tangshan person will do it. Let's share with you a chess piece to burn the cake!
First, we're going to make puff pastry. Combine the flour and lard with 450 g of flour and 225 g of lard (grasp well by hand) and then make the dough. Put the flour and salad oil in a basin, add the right amount of warm water, salt and thirteen spices, stir into a flocculent and knead into a ball. Then prepare the filling, cut the pork belly into small slices, chop the green onion, add the right amount of salt, monosodium glutamate, dark soy sauce, thirteen spices, salad oil and stir well. Roll out the oil crust into large pieces, spread two-thirds of the puff pastry, then cover the puff pastry with the side without the puff pastry, and then fold it. Roll out into a flatbread with one press and cut in the middle. The layers come out, then roll out from the knife edge, roll out into small potions of equal size, and press into tablets. Wrap up the meat filling, brush it with a layer of egg liquid, stick sesame seeds, put them into the baking pan one by one (preferably put the oil absorbent paper), bake at 200 degrees above and below for 30 minutes, take it out and let it cool and eat it!
In fact, now as the older generation grows older, many of the home-cooked dishes they will make are rarely seen, although the raw materials used are simple, but there is a simple taste.
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