Donkey Rolling

Donkey Rolling

by Li Li Xiao Di Dimple

4.8 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

It is said that once, the Empress Dowager Cixi was tired of eating food in the palace and wanted to taste something new. So, the chef of Yushan thought about it and decided to make a new dish with red bean paste wrapped in glutinous rice noodles. As soon as the new dishes were prepared, an eunuch named Xiaoluer came to the Yushan kitchen. Who knew that the little donkey accidentally bumped the freshly made new dishes into the bowl of soy noodles. This is anxious. The chef of the imperial meal broke down, but it was too late to make it again. The chef had no choice but to bite the bullet and present the dish to the Empress Dowager Cixi. When the Empress Dowager Cixi ate this new thing and felt that it tasted pretty good, she asked the chef, "What's the name of this thing?" The chef thought for a while. It was the eunuch called the little donkey who caused trouble, so she went to the Empress Dowager Cixi. Said: "This is called'Donkey Rolling'." Since then, there has been the snack "Donkey Rolling". "

Ingredients

Donkey Rolling

1. Prepared materials.

Donkey Rolling recipe

2. Pour warm water into glutinous rice flour and mix well.

Donkey Rolling recipe

3. Knead into a smooth and greasy dough.

Donkey Rolling recipe

4. Put it in a greased bowl, wrap it in a fresh-keeping bag, and steam it for about 20 minutes.

Donkey Rolling recipe

5. Wait until the noodles are steamed and take out.

Donkey Rolling recipe

6. Wrap it in plastic wrap with a little oil and roll it out into a piece.

Donkey Rolling recipe

7. Cut off the corners and spread the red bean paste evenly on top.

Donkey Rolling recipe

8. Roll into a roll from one end.

Donkey Rolling recipe

9. Dip the knife with some cold water and cut it open.

Donkey Rolling recipe

10. Just coat with cooked soybean flour.

Donkey Rolling recipe

Tips:

Don't eat too much at one time to hurt the spleen and stomach, it is best to eat while it is hot.

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