Ai Wo Wo

Name: Ai Wo Wo
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Glutinous rice; Some Flour; Some Sugar; Some peanut; Some raisin; Some walnut; Some sesame; Some Kyoto Cake

by kiss war girl

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Ai Wowo, a traditional halal snack in Beijing, is very popular among customers and even spread overseas. However, there are countless legends about the name of Aiwowo. It is said that Aiwowo is also called Aiwowo. No matter which name is called, it undoubtedly adds a touch of mystery to the origin of Aiwowo's name.

Legend has it that after Qing Qianlong quelled the Da, Xiao Hezhuo rebellion, he snatched the wife of a Uyghur leader in Xinjiang to the palace as his concubine, that is, the concubine.
After the concubine Xiangfei was robbed of Beijing, she didn't think about tea and rice day and night. Qianlong was so anxious that she passed an order to the imperial dining room, saying: If anyone can make what Xiangfei loves to eat, not only will she be promoted, she will also be rewarded with silver. This time, the royal cooks showed their talents and used their housekeeping skills. They made thousands of delicacies of mountains and seas, flavors and famous foods, but Xiang Fei didn't even look at them. Qianlong had no choice but to order the people from Baimaoying to feed the concubine Xiangfei from his hometown to the palace.
The words were divided into two parts. After the concubine Xiang was robbed of the palace, the husband of Concubine Xiang had also travelled from Xinjiang to Beijing and hid in the white hat camp, trying to find out the whereabouts of Concubine Xiang. When he heard that the emperor had ordered the people in the White Hat Camp to make the most delicious food and send them to the palace to eat for the concubine, he felt that this was a good opportunity for contact. So he made a plate of homemade dim sum Jiangmi dumplings handed down from his family. When Xiang Fei saw this Jiangmi dumpling, she would know that her husband was here.
Jiangmi dumplings were sent to the palace, and the eunuch asked the name of the food. He thought his surname was Amati, so he called it Aiwowo. The maid brought Ai Wowo in front of Concubine Xiang. When Concubine Xiang saw her, her eyes lit up, knowing that her husband was coming, she energized her, picked one up, and took a bite.
Qianlong was so happy when he heard that Concubine Xiang had eaten. It was ordered that Amat from the White Hat Camp be sent into the palace every day as Aiwowo. From then on, Amat made Aiwowo and sent it into the palace every day. Aiwowo became famous through this beautiful and persistent love story and introduced it to the people. "

Ingredients

Some Glutinous Rice
Some Flour
Some Sugar
Some Peanut
Some Raisin
Some Walnut
Some Sesame
Some Kyoto Cake

Ai Wo Wo

1. Soak glutinous rice for more than 4 hours.

2. Drain the water and put it in a dish, and steam for 40 minutes on high heat.

3. Uncover the lid and pour in boiling water. Stir while pouring the water to make the glutinous rice fully absorb the water; stir until it is strong, cover the lid and continue steaming for 15 minutes.

4. Steam the flour in the steamer for 15 minutes and take it out.

5. In the process of steaming the flour, the flour becomes dry and hard when heated. Roll it into a powder with a rolling pin.

6. Roast the walnuts, peanuts, and sesame seeds for fragrant and fragrant.

7. Peel the walnuts and peanuts and grind them into pieces.

8. Chop the raisins and cut the Beijing cake into small pieces and set aside.

9. The glutinous rice is taken out and pounded, and it can be glued into a lump, which is strong.

10. Take a small amount of flour, minced fruit, and white sugar and mix well.

11. Take an appropriate amount of glutinous rice, put it on the flour and knead it back and forth, so that the Jiang rice is completely covered with flour; flatten it, wrap it in the filling, knead the surroundings together, and reunite.

12. Dip the glutinous rice ball completely with flour and garnish it with Beijing cake.

Tips:
1. The glutinous rice must be completely cooled when making the skin, otherwise it will stick to your hands.

2. In order to prevent the flour from being soaked by water during the steaming process, cover the flour with a dry cloth on the top of the container.

3. Soak the glutinous rice more before steaming, but don't add too much water when steaming, a little less than usual when cooking rice, because it has been soaked, too much water will easily collapse and it will not form.