Making traditional snacks

Bean powder cake, also known as snowballing usury, is one of the ancient snacks in Beijing. Its raw material is steamed with yellow wheat water, and the dough is slightly softer with more water. In addition, soybeans are fried and rolled into flour. When making, the steamed yellow rice flour is wrapped in soybean flour, rolled into pieces, then wrapped in red bean paste (brown sugar is also acceptable), rolled up, cut into small pieces of about100g, and sprinkled with white sugar. When making, the stuffing rolls are required to be uniform, layered and yellow in appearance, characterized by fragrance, sweetness, stickiness and strong bean flour flavor.

Soybean is the main raw material of bean powder cake, so it is called bean powder cake. But why is it called "snowballing"? It seems to be an image metaphor. After it is made, it rolls in soybeans, as if the country really snowballs and raises dust, hence the name. Even the predecessors questioned this. "Yan Dou Snacks Ode" said: "Brown sugar and water stuffing are skillfully arranged, and yellow flour is buried in flour beans. He Shiqun is called' Snowball' and his name is almost humorous. " He also said: "Soybeans and rice are glued together, steamed, wrapped in brown sugar and water, rolled in fried bean noodles and sold on plates. It's incredible to call them' donkey roll'. " It can be seen that the name of "snowballing" has been established. Nowadays, many people only know the nickname, not its real name. Nowadays, there are snack bars all year round, but most of them have changed from yellow wheat to glutinous rice noodles, because yellow bean is still yellow in color and is a favorite snack of the masses.

Steamed cake/steamed bread with sweet stuffing made of glutinous rice

Aiwowo, a traditional snack in Beijing, is served in snack bars in Beijing around the Lunar New Year every year until late summer and early autumn, so Aiwowo is also a spring and autumn variety, and now it is available all year round. Love for Wo Wo has a long history. Liu Ruoyu, an internal supervisor during the Wanli period of the Ming Dynasty, said in the Proceedings: "Taking sesame and glutinous rice as a cold cake and Dan pills as a nest is the ancient' not falling clip'."

It can be seen that this kind of food is made by washing and soaking glutinous rice, then steaming it in a steamer, cooling it, kneading it evenly, pulling it into a small dose, pressing it into a round skin, wrapping it with peach kernels, sesame seeds, melon seeds, green plums, golden cakes and sugar, and mixing it into stuffing, which became a food in the Wanli period of the Ming Dynasty, and was called Wo Wo. But why did it become a love nest? Its explanation can be found in Li Guangting's Interpretation of Rural Proverbs in Qing Dynasty. Because an emperor loves this kind of nest, when he wants to eat or when he wants to eat, he orders: "Love the nest." Later, this kind of food was introduced to the people, and ordinary people could not and dared not say the word "imperial", so they omitted the word "imperial" and called it "love nest". This kind of snack had already flowed into the people in the Ming Dynasty, and it was recorded in Jin Ping Mei in the Ming Dynasty that it was popular at that time.

The glutinous rice used for the outer skin of Aiwowo is steamed, and the stuffing is also fried with peach kernel, melon seed kernel, sesame seed kernel and sugar in advance. You can eat it when it is cooked. Therefore, "Yan Dou Snack Miscellaneous Poems" said: "When white rice enters the steamer, assorted noodles are frustrated. It's like dumplings that don't need to be cooked. The halal food is called "Aiwowo". It is also noted that "Aiwowo is one of the foods sold by the Hui people. It is steamed with rotten glutinous rice, wrapped with various fillings when it is cold, and made into a circle with flour. Different sizes, depending on the price, can also be eaten cold. "

Candy roll

Candied fruit is a famous product in Beijing snacks, which is favored by Chinese and foreign diners, especially female diners.

The main ingredients of candied fruit are yam and jujube, and the auxiliary materials are plums, peach kernels and melon seeds. Fresh yam is rich in nutrition, contains protein, refined fiber and vitamins, and is a traditional Chinese medicine. Chinese medicine believes that yam is warm, sweet and non-toxic. Entering the spleen, lung and kidney meridians has the functions of tonifying the middle energizer, strengthening the spleen and stomach, promoting granulation, stopping diarrhea and strengthening the spleen. The function is solid and lean. Jujube is a tonic commonly used in traditional Chinese medicine and folk. The sugar content per 100g dry product is 63-76.3g, which contains protein, fat, vitamins and minerals. Among them, the content of vitamin C ranks first among all kinds of fresh fruits, with the content of 300-600 mg per 100 g of fresh jujube meat, and the average utilization rate of human body is 86. 3%. Chinese medicine believes that jujube meat is sweet and warm, has the functions of invigorating spleen and stomach, benefiting qi and promoting fluid production, and can cure spleen and stomach weakness, deficiency of qi and blood, disharmony between ying and Wei, anemia, palpitation, irritability and dreaminess. The main ingredients of curly fruit are yam and jujube, which is a veritable medicinal diet.

Production method: peeled and chopped yam1500g, peeled jujube 500g, chopped fruit, evenly mixed the two materials, added a little water and flour, stirred evenly, wrapped the mixture with oil skin, and steamed in a cage for 5 minutes; Prepare a piece of sterilized bean bag cloth, put the steamed raw materials on the cloth while it is hot, knead it into triangular strips, cool it, cut it into pieces the thickness of a little finger, put it in a 70% hot oil pan, and take it out when it is browned; Add oil, water, sweet-scented osmanthus and sugar to the pot, and boil it into thin syrup on low heat. Pour in the fried rolled fruit, wrap it in sugar juice, and sprinkle with white sesame seeds and white sugar. Soft, sweet and delicious. Because of its nourishing function, diners who go to Nanlaishun restaurant often order and become one of the famous snacks in the hotel.

Braised fork with ginger sauce

You can know from the name that there is fresh ginger in its raw materials, so it tastes obviously fresh ginger.

That is, fresh ginger is peeled and pounded into fine powder, and a certain proportion of alum powder is added to the flour, which is put into a basin and mixed with cold water. Another method is to knead the dough with water, roll it on a rolling machine for five or six times until the flakes are even and smooth, then sprinkle fine starch powder on the flakes, fold them into strips, cut them into rows of forks with a knife, stack the two flakes together, cut them three times in the middle, spread them into a single piece, turn them over and fry them with warm oil. Fried pork chops are dipped in honey. The method of dipping honey is to peel fresh ginger, cut it into filaments, boil the shredded ginger in water, then take out the shredded ginger, add white sugar, add caramel and osmanthus after boiling, continue to cook, then move to low heat, and then fork the fried pork chop into the caramel of osmanthus cooked with shredded ginger for dipping honey.

The back fork of honey is light yellow, with the characteristics of crisp, sweet and fragrant, and it has ginger flavor when eaten. In the same year, Cheng Nan's "Nanlaishun" ginger fork 1997 was rated as "Beijing Famous Snack" and "China Famous Snack".

There is also a salty fork, which is made of flour, soda and salt and fried. The method is the same as the ginger fork, except that it is not honey, crispy and slightly salty. People who love to drink often take salty fork as a snack.

According to Mr. Zhang Cixi, the author of Tianqiao Snacks, "In the old Tianqiao, there is a shop specializing in selling small fried foods, such as fried dough sticks, which are wrapped in toilet paper and marked with red trademarks, and are also children's playthings." There is a poem praising this small fried food, saying: "The future depends entirely on craftsmanship, and the specific aspects are slightly coaxed by children." Jin Xiapu's packaging is well repaired, exquisite and ingenious. I can see that it is a genius. "In the past, people who sold this kind of fried food on the overpass even shouted,' Buy a pack, spare a pack, Jiangxi spicy, pickled pepper. Grandpa will fall down after eating, he will fall down, and the lame will have a big waist. "Big twist, broken fork, ten kinds of brocade, and a big bag of fried fork." Children like to buy it when they hear this.

Cream fried cake

Cream fried cake is a nutritious snack variety in Beijing snacks. It takes the good flour as raw material, first burns a proper amount of boiling water, then turns to low heat, pours the flour into a pot, and quickly stirs it until the dough turns from gray to white and does not stick to hands, then takes it out and dries it to make instant noodles. Dissolve sugar and vanilla powder in water, put an appropriate amount of egg liquid into a bowl, stir, add it into instant noodles several times, add cream, sugar water and vanilla powder for the last time, and knead well.

Pour peanut oil or vegetable oil into the pot, or use butter. However, soybean oil or sesame oil should not be used, because the latter two oils are easy to offset the creamy taste. When the fire is high enough to smoke, switch to a small fire. At this time, divide 500 grams of evenly stirred dough into 40 even balls, press them into round cakes by hand in front of the oil pan, and then oil them one by one. When the cake swells like a ball and is golden yellow, take it out and roll it with sugar to eat.

Cream fried cake is round, tender outside, rich in flavor, rich in nutrition and easy to digest.

In addition to cream fried cakes, there are yellow wheat fried cakes and glutinous rice fried cakes (with water milled rice, the best quality). Noodles should be mixed with water and then fermented. Noodles should not be too hard, knead a little alkali properly. When making, grab a piece of flour about 50-60 grams, press a hole in the middle with your fingers, wrap it with bean paste, seal it, and fry it with the bag until golden brown. This kind of fried cake is very popular because it is tender inside and out.

There is also a kind of fried cake with instant noodles, which is made by boiling water, pouring flour into it and stirring it evenly. After the noodles are cooked, they are taken out of the pot and divided into large pieces, spread and cooled, and the dough and a proper amount of alkaline noodles are kneaded and pulled into small doses, flattened, wrapped with stuffing made of brown sugar, osmanthus fragrans and dried noodles, and fried with warm oil. This fried cake is crisp outside and tender inside, which is easy to digest.

Sugar ear is also called honey twist.

Honey twist is a famous snack in Beijing, also known as sugar ear, which is named after it looks like a human ear. There is a poem by an elder: "Can ears eat?" I often accompany my partner, Honey Twist, and I point to a No.2 bus in front to ask who is good. He also pointed out: "Sugar-ear honey twist is a food made for pure religion." Its raw materials are nothing more than sugar, flour and small sugar, which is also commonly known as thin. "

The raw materials of honey twist have been made clear by predecessors. However, the dough it uses should be wrapped in alkali and the other in brown sugar. When making, the fermented flour is divided into two pieces. After rolling out one piece, roll out the flour wrapped with brown sugar and the other piece and spread it on the brown sugar flour, thus forming two layers of fermented flour and one layer of powdered sugar. Cut into strips of about 5 cm with a knife, thin one side of the strip into a slope shape, combine the thin edge and the thick edge together, and then cut into small pieces of about 40 grams. Cut a knife in the middle of the small piece, then open it, turn the thin side in and fold the thick side, and it will become an ear blank. Peanut oil is burned to 50% heat, and the blank is fried in oil in batches. When it turns golden yellow, take it out, drain the oil, soak it in warm caramel for one minute while it is hot, weigh the honey, soak it, remove it from the plate and let it cool. Be careful to fry it thoroughly, or the honey will not be soaked thoroughly because it is not fried thoroughly, and the quality will be poor.

Honey twist brown butter is bright, soft, sweet and delicious. Honey twist in Laishun Hotel in Chengnan is available all year round. The quality is stable, mainly because the alkali is put properly, there is no sour mouth, it is fried thoroughly, and the honey is eaten evenly, which meets the quality requirements of soft and moist. 1997 was rated as "Beijing Famous Snack" and "Chinese Famous Snack".

Similar to honey twist, with honey grate. The raw material preparation is exactly the same as honey twist, but the shape is different. It is made of three layers of flat rolls with a few strokes in the middle and honey after frying. In addition, there are dried sugar twist and hibiscus dried sugar. Dried sugar twist is not honey, and hibiscus flower dried sugar is not honey, but a layer of powdered sugar mixed with cooked noodles and white sugar is rolled on it, which is also sweet, crisp and crisp.

Seasoned flour paste

Camellia oleifera is a nourishing snack in Beijing. It is prepared by frying flour in a pot until the color is yellow and the hemp seeds are brown, adding osmanthus fragrans and bovine bone marrow oil, mixing and kneading evenly, then putting the evenly kneaded tea leaves into a bowl, adding sugar, and blending into paste with boiling water. Camellia oleifera tastes sweet and can be used as breakfast or lunch, which is deeply loved by the people. In Beijing snacks, noodle tea is usually sold in the afternoon. There is a poem that says, "When you wake up in the afternoon, you always add dried ginger and sesame sauce." Drinking noodles is very particular about how to eat. When eating, you don't need chopsticks, spoons and other tableware. You just need to circle the bowl with one hand to finish the bowl. I'm afraid non-Beijingers can't eat this way. Why do you eat like this? This is related to the taste of noodle tea.

Sanzi dough twists

Prickly prickly heat and twist is a fine product in Beijing Muslim snacks, which is very popular with the people and is more troublesome to make. In advance, put alum, alkali, brown sugar and sweet-scented osmanthus in a basin and melt it with warm water, then pour the flour in and stir well. After mixing, roll it up in a long strip for a while and then pull it into a small dose of 40 grams.

Mix Fructus Cannabis with boiling water, stick a small dose on the mixed Fructus Cannabis, cut into small bar codes with a length of 10 cm, and put them on a plate for 3 to 4 layers. After cooking, pick up two small strips and knead them into two uniform long rope strips by hand, fold them back and forth into a figure of eight, knead the two ends into jujube pits or fan-shaped with two sharp ends and moderate size, and fry them until they are cooked thoroughly. When frying, the peanut oil in the pot is 50% hot. Take the kneaded dough, put the blank into the oil pan and swing it back and forth to shape. When the blank is slightly hard, fry it in oil until it is brown.

The prickly heat twist is brownish yellow in color, crisp in texture, sweet and delicious.

saqima

Saqima is a Manchu pastry. Saqima's predecessor is the traditional Manchu cake-Cuobao cake. The production method is to put the steamed rice on the cake-beating stone, then beat it into dough repeatedly with a hammer, dip it in soybeans, rub it into strips, fry it and cut it into pieces, then sprinkle a thick layer of cooked soybeans. Rubbing cakes was an important offering of Manchu at that time, so it was also called "peony sliver". Later, when the cooked bean flour was replaced by white sugar, it became a "sugar bag" and was renamed Saqima. Chinese names are "Golden Silk Cake" and "Lotus Cake", but the name of Saqima is accepted by people of all ethnic groups in China.

"Yanjing Year" wrote: "Saqima is a cake of Manchuria, which is made of crystal sugar and cream mixed with white flour. It is shaped like glutinous rice, baked in a furnace with ash-free wood, and then made into a square, sweet and greasy. " In the twenty-eighth year of Daoguang, it was written in the "Masi Sugar Cake Regulation Monument" that "it is necessary for the flag-bearer to be a monk." There is a wedding table, and there is also a wedding and funeral sacrifice. Mr. Wang once said: "According to your brother (professor), there is such a thing in Jane, which is interpreted as' dog's milk dipped in sugar'. Saqima uses eggs, fat and flour, which are finely cut and then fried, and then mixed with maltose and honey, so it is called' dipping sugar'. Only dog breasts are hard to understand. If it's really dog milk, how many dogs do you need? It turns out that there is a wild berry in the northeast, named after it looks like dog milk. At first, it was used as the raw material of Shaqima's fruit. After entering the customs, it was gradually replaced by raisins, hawthorn cakes, green plums and melon seeds. And the dog chest is little known. " (See "Popper and Saqima")

Sachima's craft is becoming more and more complicated. The authentic way is to beat the eggs with water, add flour and knead them into dough. After the dough is allowed to stand for half an hour, it is sliced with a knife, then cut into small strips, and the floating surface is removed by screening; Burning peanut oil to 120℃, adding fine noodles, frying until yellow and white, taking out and draining; Boil sugar and water in a pot, add maltose, honey and osmanthus, and cook until the temperature is about 1 17℃. You can pull out the monofilament with your fingers. Mix the fried fine noodles with a layer of syrup; Spread a layer of sesame seeds in the frame, pour the noodles into the wooden frame and smooth them, sprinkle some fruits, then cut them into various shapes with a knife and let them cool. Raw materials to be used: plumeria, honey, crude oil, sugar, golden cake, caramel, raisins, green plums, melon seeds, refined flour, dried noodles, sesame seeds, osmanthus flowers, etc.

Centripetal

Inby, a snack in Beijing, is loved by men, women and children. Its crispy and oily taste really makes people eat enough. Beijingers often like to eat inby when they eat sesame cakes, and they must eat inby when they drink bean juice. Inby is an ancient food, which is more troublesome to make. Because of the low labor efficiency, most restaurants are reluctant to do it, so they are often blocked for a while. When it comes to bombing inby, everyone in Beijing knows that a handsome inby turned out to be a dead Nanlaishun employee. His skill can't compare with that of ordinary people. The fried inby is brown in size, especially fragrant, crisp and crisp. If you put it on the table, it will break with a light touch, and it will never feel hard.

To make inby, you need to melt salt, alkali and a little alum in warm water, add water to make flour into dough, then knead the dough repeatedly by hand and put it on the chopping board for 3 hours, then flatten the dough, cut it into strips with a knife, put it on the chopping board, hold one end in one hand and the other end in the other, and roll it into flat pieces with a thickness of about 6 cm. Every two medicines are stacked together, and a knife is cut in the middle with a small frying knife, and both sides cannot be cut through. When the oil is heated to 50%, hold one end of the raw inby blank by hand and put it into the oil pan, then spread it out from the middle with chopsticks to make it into a bracelet shape. After shaping, turn over and fry until it is purplish red, and control the oil to become crispy inside.

Su Dongpo once wrote a poem in the Song Dynasty, which is said to be the first product advertisement poem in China: "The hand rubs into jade, and the jade is fried into light yellow and deep. It is insignificant to sleep in spring night at night, which makes the beauty hold gold." Compendium of Materia Medica by Li Shizhen in Ming Dynasty? There is also a record in Tanabe: "People are short of salt, and the rope is twisted into a ring and fried." Inby can be stored for ten days and a half months, with the same quality, crisp as ever, and crisp without skin. It has been a favorite food for thousands of years.

Tanghuoshao

Tanghuoshao is one of the breakfast snacks that Beijing people often eat. It has a history of more than 300 years, and the soup fire in Dashunzhai is the most famous. Sugar fire is fragrant and sweet, soft but not sticky, suitable for the elderly. Kiln stove sesame seed cake was originally a snack in Hebei province, and later it was introduced to Beijing and became a snack in Beijing. Characterized in that a cylinder is used as a furnace, and the biscuit is directly baked on the cylinder wall.

Toad spits honey, also known as bean paste sesame seed cake

Bean paste sesame seed cake is a common snack in Beijing, named after the bean paste in the stuffing. In the baking process, because there is a natural opening on the side of the sesame seed cake, the bean paste is spit out and hung on the side of the sesame seed cake, so people call this sesame seed cake toad spitting honey.

Wandou cake

Seasonal food in Beijing in spring and summer. Originally a folk snack, it was introduced to the court. The official pea yellow is made of the finest white peas. It is light yellow in color, delicate and pure, melts in the mouth, and tastes sweet, cool and refreshing. Famous for Cixi's love of food. Its preparation method comprises grinding peas, peeling, cleaning, cooking, frying in sugar, solidifying and cutting into pieces. Traditionally, it is also embedded with jujube meat. Fangshan Hotel is the most famous.

Folk rough pea yellow is a typical spring food, which is common in spring temple fairs. For example, in the flat peach palace on March 3, "jujube thick pea yellow" is a seasonal fresh product, and the vendors shouted "Hey, jujube thick pea yellow, big chunks!" It seems to give people a message of spring and bring warmth.

"Coarse pea yellow" is made by peeling white peas, stewing them with twice as much water as peas, then frying them with sugar, then mixing them with gypsum water and cooked dates, putting them in a big casserole, cooling them into blocks, deducting them, cutting them into diamond-shaped blocks like cutting cakes, and putting a small piece of golden cake on them for decoration. It is usually sold on a unicycle covered with wet blue cloth. The operators of this industry are mostly Pinggu and Xianghe in JD.COM.