Donkey Rolling
1.
Put the soybean noodles in the pot and slowly fry them over low heat
2.
Put glutinous rice flour in a pot
3.
Add appropriate amount of warm water to live glutinous rice flour into a soft dough
4.
Spread a little oil on a large flat pan
5.
Put the glutinous rice dough in a pan and press it into a cake shape (the flat dough is easier to steam)
6.
Put the plate in the steamer, steam on medium heat for 20 to 30 minutes after the water is boiled, and steam the glutinous rice dough in the plate.
7.
After the steamed glutinous rice dough is taken out of the steamer, cover it with a layer of plastic wrap and let cool
8.
After the dough cools, put a layer of plastic wrap on the chopping board, then put the dough, and then cover with a layer of plastic wrap, sandwich the dough, so that when rolling the dough, it is easy to roll it, and it will not be very sticky. Dough sticks to the rolling pin
9.
Roll the dough into thin slices, the more evenly you roll the better
10.
Roll out the dough, tear off the plastic wrap on the top, and then spread a layer of red bean paste on the dough
11.
Roll up the glutinous rice dough. When rolling, remove the lower layer of plastic wrap.
12.
Place the dried bean noodles on the chopping board, roll it with a rolling pin, and crush the large particles
13.
Roll the donkey into the bean noodles, soak the bean noodles evenly on the surface
14.
Use a faster knife to roll the whole donkey and cut into small sections.
