Shanxi Jindongnan Snacks-yellow Steamed

Name: Shanxi Jindongnan Snacks-yellow Steamed
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 900g Yellow rice noodles; 600g Cornmeal; Some Red bean paste; Some Sugar

by Hua Ruo Qingcheng

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Yellow steamed snacks in the southeast of Shanxi are mainly produced in Qin County and other places.

Maybe you have tasted all the dishes and delicacies of North and South. However, you may not have tasted a delicacy in the Changzhi area of Shanxi-"Yellow Steam". "Yellow steamed" looks golden in appearance, and its ingredients are corn and soft rice, similar to the sticky bean buns from the northeast, with different ingredients and better taste.

Ever since I was a child, every household in the Shangdang area has been busy making "yellow steaming" during the twelfth lunar month. People have carefully selected the corn that was just harvested in autumn, and the yellow and big cobs were soaked, boiled, and dried. After that, the soft rice that was yellow and raw in the past was milled together, and the corn husks were sifted out after passing it through a basket, leaving the golden "yellow steamed" noodles.

The golden yellow steam is not only good-looking, but also sticky and sweet. It is warm and nutritious. But don’t rush to eat yellow steamed food just after it’s out of the basket. It’s quite knowledgeable to eat yellow steamed food. You need to sip and swallow slowly. Don’t eat as big as steamed buns, otherwise you will be stuck on your lips. The sticky yellow steamed skin on the teeth was scalding in place, which was very damaging. The steamed yellow is clear and pure, light and sweet, and it is refreshing and refreshing. It is a fine snack among whole grains. "

Ingredients

Shanxi Jindongnan Snacks-yellow Steamed

1. Put the yellow rice noodles and corn noodles into the basin at a ratio of 1.5:1, add appropriate amount of sugar according to personal taste, and mix well;

Shanxi Jindongnan Snacks-yellow Steamed recipe

2. You must mix the noodles with freshly boiled water. You can use chopsticks to stir the whole noodles into lumps, let the noodles cool a little bit, and then mix the noodles into a smooth dough. After reconciliation, cover the basin and let it sit for two hours;

3. When the noodles are ready, knead the noodles into a ball with your hands, and then make a hollow head shape. Put the red bean paste into the wrapper, close your hands and pat it slightly, and put the pressed yellow steam directly into the steamer;

4. After the steamer is full, steam it on high heat for half an hour;

5. Don't rush out of the pot after steaming, be sure to wait for the steam to dissipate before taking out the yellow steam. (I like to eat without stuffing, so I squeezed a few small balls at random, hehe)

Tips:
Yellow rice noodles: Flour made from millet peeled and ground is commonly known as soft rice noodles. It is usually sold in places where whole grains are sold.

You must buy fine cornmeal, and coarse cornmeal is used as a pastry to affect the taste.

Yeast powder is not used for yellow steaming.

Because the yellow rice noodles are very sticky, they should be put into the steamer directly after kneading, otherwise it will stick to everything and the shape will disappear.

Don’t worry about eating yellow steamed rice just after it’s out of the basket. It’s quite knowledgeable to eat yellow steamed rice. You need to sip it carefully and swallow slowly. Don’t eat it like steamed buns, otherwise you will be stuck on your lips and teeth. The sticky yellow steamed skins on the top were scalded in place, which was very damaging.

"Yellow steamed" is not only steamed and delicious, but also grilled so that it is charred on the outside and tender on the inside. It also has a special flavor that makes people want to eat more.