Donkey Rolling

Donkey Rolling

1. Turn the pan to the lowest heat, pour the soybean noodles and stir fry slowly with a wooden spatula. Be sure to pay attention to the heat. If you turn it too fast, the soybean noodles will be unripe, and if you turn it too slowly, it will become mushy. I also fry twice before frying. Well, soy bean noodles are the key. If they are not fried well, it will affect the taste of donkey rolls.

2. Stir the rice noodles with warm water, steam in a pot under cold water, steam for 20-25 minutes, stuffing for 10 minutes.

3. Sprinkle soybean noodles on the panel, put the steamed rice on the panel and knead it.

4. Use a rolling pin to roll the dough into a pancake.

5. It is not easy to spread the red bean paste on the noodles. I use a fruit knife to wipe it little by little.

6. Roll up the dough from one side.

7. You can cut it when you want to eat. Don't cut it when you don't want to eat. Wrap it with plastic wrap and put it on the fresh-keeping layer of the refrigerator to prevent it from drying out.

8. Finished picture