Beijing specialty snowballing usury

Soybean, a snack in old Beijing, is also called bean powder cake. It's a snack of Manchu people. When making rice cakes, they are wrapped in deep frying, just like donkeys rolling loess on the ground, hence the name "snowballing". It tastes fragrant, waxy and sweet.

Nowadays, snowball snacks in Beijing were improved after Emperor Kangxi of the Qing Dynasty. This used to be the exclusive tribute point of the imperial court. Later, some royal chefs brought this snack to people after they retired from their hometown.

When the Qing emperor Nurhachi conquered the world, soldiers liked to eat sticky bean buns and bean flour cakes. These two kinds of pasta are made of yellow glutinous rice, glutinous rice and soybeans, which are all specialties in Northeast China, and their calories are much higher than ordinary food. What wins the favor of soldiers most is that they are not easy to get hungry and feel full after eating. It is said that Batulu, who is brave and good at fighting and used to reporting on the Eight Banners in the Qing army, only needs a full meal every day and is invincible wherever he goes. After eating sweet and sticky food, their arms were strong enough to pull the hard bow and throw the heavy bow, winning the general's head among thousands of troops. The brave and tenacious Qing army finally defeated the Ming Dynasty. It can be seen how important high-energy food is in the era of cold weapons, so Manchu people like sticky and sweet food best.

Although the method of bean flour cake is simple, it needs to work hard to knead the steamed dough until it is full, instead of wrapping it with stuffing and rolling it up as people think. The water for kneading dough should also be in place. Too much water will make the dough too soft and difficult to shape, while less water will make the taste worse and harden in a short time. Generally, the water consumption for making this snack is 500 grams of flour, and 650 grams of water is needed. Jiang rice flour or glutinous rice flour is very draught, which is different from ordinary wheat flour. As long as you master the amount of water, it is actually very simple to make steamed noodles on the spot.