Thirteen unique snacks in old Beijing: bean flour cake, Aiwowo, candied fruit, shredded ginger, sugar ear, flour tea, prickly pear twist, toad spitting honey, inby, roasted sugar, pea yellow, fried liver and cream fried cake.
snowballing usury
snowballing usury, also known as bean flour cake, is one of the ancient varieties in Beijing snacks. Its raw material is steamed with water in yellow wheat, and the dough is slightly softened with more water. In addition, the soybeans are fried and rolled into flour. When making, the steamed yellow rice flour is covered with soybean flour and rolled into pieces, then coated with red bean paste (brown sugar can also be used), rolled up, cut into small pieces of about 1 grams, and sprinkled with white sugar. When making, the stuffing is required to be rolled evenly, with distinct layers and yellow appearance, which is characterized by fragrance, sweetness, stickiness and strong flavor of soybean powder.
yellow bean is the main raw material of bean flour cake, so it is called bean flour cake. But why is it also called "snowballing"? It seems to be an image metaphor. After it is made, it is rolled in the yellow bean, as if the countryside is really snowballing and raising dust, hence the name. Even the predecessors questioned this point. "Yan Dou Snack Chant" said: "The brown sugar and water stuffing are arranged skillfully, and the yellow flour is buried in the dough beans. He Shiqun called' snowballing', and the name was almost humorous. " He also said: "Soybeans are sticky with rice, steamed, wrapped in brown sugar and water, rolled in fried bean noodles and sold on a plate. It's really incredible to call them' donkey rolling'." It can be seen that the name of "snowballing" has been established. Nowadays, many people only know the nickname, but don't know its proper name. At present, various snack bars supply them all year round, but most of them have changed from yellow wheat to Jiangmi noodles, because the color of soybean noodles is still yellow, and snowballing is a favorite snack of the masses.
Aiwowo
Aiwowo, a traditional snack in Beijing, is served in snack bars in Beijing around the Lunar New Year every year and sold until late summer and early autumn, so Aiwowo is also a spring and autumn variety, which is available all year round. Aiwowo has a long history. Liu Ruoyu, an internal supervisor during the Wanli period of the Ming Dynasty, said in "Deliberation in Records": "Taking glutinous rice with sesame seeds as a cold cake and pills with stuffing as a nest, that is, the ancient' no clip' is also true."
It can be seen that this kind of food is washed and soaked with glutinous rice, then steamed in a steamer, cooled, kneaded evenly, smashed into small doses, pressed into round skins, wrapped with peach kernels, sesame seeds, melon seeds, green plums, golden cakes and white sugar, and mixed into stuffing, which became the food called Wowo in the Wanli period of the Ming Dynasty. But why did it become Aiwowo later? The explanation is found in Li Guangting's book "The Explanation of Rural Proverbs" in Qing Dynasty. Because an emperor loved to eat this kind of nest, when he wanted to eat it or wanted to eat it, he ordered, "Love the nest." Later, when this kind of food was introduced to the people, ordinary people could not and dared not say the word "imperial", so they omitted the word "imperial" and called it "Aiwowo".
The glutinous rice used for the skin of Aiwowo has been steamed, and the stuffing is also fried with peach kernel, melon kernel, sesame kernel and white sugar in advance, so it can be eaten after cooking. Therefore, "Yan Dou's Miscellaneous Poems on Small Foods" said: "When white rice is put into the steamer, the assorted stuffing and noodles are frustrated. It' s like glutinous rice balls that don' t need to be cooked, and the halal is called Aiwowo. " It is also noted that: "Aiwowo, one of the foods sold by Hui people, is cooked with steamed glutinous rice, wrapped in various fillings, and rounded with flour. It varies in size and price, so it can be eaten cold."
candied fruit
Candied fruit is a famous snack with Beijing flavor, which is favored by Chinese and foreign eaters, especially female diners.
The main ingredients of the candied fruit are yam and jujube, and the auxiliary materials such as green plum, peach kernel and melon kernel are added. Fresh yam is nutritious and contains protein, refined fiber and vitamins, which is a traditional Chinese medicine. Chinese medicine believes that yam is warm, sweet and non-toxic. It enters the spleen, lung and kidney meridians, and has the functions of invigorating the middle energizer, invigorating the spleen and stomach, growing muscles, stopping diarrhea and strengthening the spleen. Functions of consolidating essence and benefiting lung. Jujube is a tonic commonly used by Chinese medicine and people. The sugar content per 1g of dried product is 63-76.3g, and it also contains protein, fat and various vitamins and minerals. Among them, the content of vitamin C ranks first among all kinds of fresh fruits, reaching 3-6 mg per 1 g of fresh jujube meat, and the average utilization rate of human body is 86.3%. Chinese medicine believes that jujube meat is sweet and warm, and has the functions of invigorating spleen and stomach, nourishing qi and promoting fluid production, and can treat spleen and stomach weakness, deficiency of qi and blood, disharmony between camp and health, anemia, palpitation, irritability and dreaminess. The main ingredients of rolled fruit are yam and jujube, which is a veritable medicinal diet.
manufacturing method: peel and chop 15g of Chinese yam, remove the core of 5g of Chinese jujube, chop the fruit material, mix the two materials evenly, add a little water and flour, stir well, wrap the mixed materials with oil skin, and steam in a cage for 5 minutes; Prepare a piece of sterilized clean bean wrap cloth, put the steamed raw materials on the cloth while it is hot, knead it into triangular strips, cool it and cut it into pieces as thick as little fingers, put it in a 7% hot oil pan, and take it out when it is fried to brown; Add oil, water, sweet-scented osmanthus and white sugar to a pan, and boil it to a thin syrup with a small fire. Pour the fried rolled fruit, wrap it in sugar juice, and sprinkle with white sesame seeds and white sugar. It is soft, sweet and delicious. Because of its nourishing function, diners who go to Nanlaishun restaurant often order and become one of the famous snacks in the hotel.
Pea yellow
Thirteen Best Snacks in Old Beijing
A seasonal delicacy in Beijing in spring and summer. Originally a folk snack, it was introduced into the court. The pea yellow of the Qing Palace is made of fine white peas, and the finished product is light yellow, delicate and pure, which melts in the mouth, tastes sweet, cool and refreshing. Famous for Cixi's love of food. Its preparation method is that peas are ground, peeled, washed, boiled, fried in sugar, coagulated and cut into pieces. Traditionally, it is also embedded with jujube meat. Fangshan restaurant is the most famous one.
Pea yellow is a typical spring food, which is often found in spring temple fairs. For example, in the Flat Peach Palace on March 3rd, the "small jujube and rough pea yellow" is a seasonal fresh product, and the vendors shouted, "Hey, small jujube and pea yellow, come in big chunks!" It seems to give people a spring message and bring warmth.
"Yellow Pea" is peeled with white peas, stewed with twice as much water as peas, then stir-fried with sugar, then mixed with gypsum water and ripe dates, put into a big casserole, and once it is cooled into lumps, it is buckled out, cut into diamond-shaped pieces like cut cakes, and decorated with small pieces of golden cakes, which are usually sold on unicycles covered with wet blue cloth. Most of the operators in this industry are JD.COM.
Pea yellow
"Fine Pea Yellow" is an improvement of the Qing imperial dining room based on the folk small jujube rough pea yellow. Its preparation method is more refined. Peas are boiled and sieved into paste, added with white sugar and sweet-scented osmanthus, solidified and cut into small squares two inches square and less than half an inch thick. A few pieces of honey cakes are placed on them, which are good in color and taste, delicate and pure in texture, and melt in the mouth, belonging to the top grade. After the Republic of China, Yilantang Restaurant and Fangshan Tea House in Beihai Park sold fine pea yellow, which was filled in paper boxes with 1 yuan each. It is equal to Yundou Cake and Xiaowotou as a palace snack.
Sugar Ears, also known as honey twist
honey twist is a famous product in Beijing snacks, also known as sugar ears, because it is named after being shaped like a human ear. There is a poem by predecessors: "Ears can be eaten? "He often accompanied his companion honey twist, and asked who was good, pointing to a second bus ahead. He also noted: "honey twist with sugar ears is a food made for the pure religion. Its raw materials are nothing more than sugar, flour and small sugar, which is commonly known as rare."
honey twist's raw materials have been made clear by predecessors. However, the dough it uses should be covered with alkali and another one with brown sugar. When it is made, the fermented flour is divided into two pieces. After one piece is rolled, the flour covered with brown sugar and the other piece is rolled and spread on the brown sugar flour, thus forming a two-layer fermented flour and a one-layer sugar flour. Cut a strip about 5 cm with a knife, press one side of the strip thin to form a slope shape, combine the thin edge and the thick edge together, and then cut it into small pieces weighing about 4 grams. Cut a knife in the middle of the small block, then open it, turn the thin side inside, and fold the thick side, and it will become an ear-shaped blank. Peanut oil is burned to 5% heat, and the blank is fried in oil in batches. When it turns golden yellow, take it out, drain the oil, soak it in warm caramel for one minute while it is hot, weigh the honey, soak it, fish it in a plate and let it cool. Pay attention to the need to fry thoroughly, otherwise the quality will be poor because the frying is not thorough and the honey is not soaked.
honey twist brown butter is bright, soft, sweet and delicious. Honey twist of Nanlaishun Restaurant in Nancheng is made all the year round. The quality is stable, mainly because the alkali is put properly, there is no sour mouth, it is fried thoroughly, and the honey is eaten evenly, which meets the quality requirements of soft and moist. In 1997, it was rated as "Beijing famous snack" and "Chinese famous snack".
Similar to honey twist, there is a honey grate. The raw materials are exactly the same as those in honey twist, but the shape is different. It is made of three layers of flat, with several vertical cuts in the middle, fried and honey. In addition, there are dried sugar twist and hibiscus dried sugar. Dried sugar twist is not honey, and hibiscus dried sugar is not honey, but a layer of powdered sugar mixed with cooked noodles and white sugar is rolled on it, which also has the characteristics of sweetness, crispness and crispness.
Tanghuoshao
Tanghuoshao is one of the breakfast snacks that Beijingers often eat. It has a history of more than 3 years, and Dashunzhai's Tanghuoshao is the most famous. Sugar fire is fragrant and sweet, soft and non-sticky, suitable for the elderly. ? Kiln-oven sesame seed cake was originally a snack in Hebei province, and later it was introduced to Beijing and became a snack in Beijing. It is characterized by making a furnace out of a cylinder, and baking the biscuit green body directly on the cylinder wall.
noodle tea
noodle tea is usually sold in the afternoon among Beijing snacks. There is a poem that says: "When you wake up in the afternoon, you must always add dried ginger and sesame sauce." Drinking noodles is very particular about how to eat. When eating, you don't need chopsticks, spoons and other tableware, but you can drink the bowl in circles along the bowl with one hand. I am afraid that non-old Beijingers can't eat this way. It has something to do with tasting the flavor of noodle tea. The following is the practice of Beijing noodle tea:
Materials: millet noodles or millet noodles, sesame paste, sesame oil, pepper and salt.
first of all, we should do some preparatory work. Crush Zanthoxylum bungeanum with a rolling pin, then add a little salt and mix it into pepper salt. Then pour a little sesame oil into the sesame paste, because the sesame paste is very dry, so pass the sesame oil? [1]? Dilution, the taste will be more fragrant.
next, you can cook. First, pour a proper amount of millet flour or millet flour into the pot, and mix it into batter with a little cold water. Wait until the batter is evenly mixed, then add water according to the amount you need. Be careful not to be too thin, but be sure to use cold water. Next, you can get angry and cook. When you cook, you should keep stirring, otherwise it will easily stick to the pot. When the pot is about to boil, change it to low heat and then boil it. It can take a little longer with low heat, but it still needs constant stirring. So to what extent does the noodle tea need to be boiled? You can take a spoonful of tea and pour it into the pot. When the tea is already sticky and easy to pour out, you can turn off the heat.
Then pour a layer of sesame sauce on the small bowl of noodle tea, and then sprinkle some pepper and salt on the sesame sauce, so that a bowl of old Beijing-style snack-noodle tea is ready.
inby
inby, one of the Beijing snacks, is loved by men, women and children. Its crispy and oily taste is really enough. Beijingers eat baked wheat cakes, often like to eat inby, and they must eat inby when drinking bean juice. Inby is an ancient food, and it is troublesome to make it. Because of the low labor efficiency, general restaurants are unwilling to make it, so it is often blocked for a while. When it comes to bombing inby, everyone in Beijing knows that a "handsome king of inby" was originally a "Nanlaishun" employee who died. His skills can't be compared with those of ordinary people. The fried inby is brown and average in size, especially with the characteristics of fragrance, crispness and crispness. If it is put on the table, it will be broken at the slightest touch, and it will never feel hard.
To make inby, you need to melt salt, alkali and a little alum with warm water, add water and mix flour into dough, then knead the dough repeatedly by hand, knead it evenly and put it on a chopping board for 3 hours, then flatten the dough, cut it into strips with a knife, take the strips and put them on the chopping board, hold one end with one hand and the other end with the other hand, and smooth them into flat pieces with a thickness of about 6. Every two agents are stacked together, and a knife is cut in the middle with a small frying knife, but the two sides can't be cut through. When the oil is burned to 5% heat, hold one end of the raw inby blank by hand and put it in the oil pan, then spread it from the middle with chopsticks to make it into a bracelet shape. After shaping, turn it over and fry it until it is purplish red and the oil is controlled, that is, it becomes crispy inby.
Su Dongpo once wrote a poem in Song Dynasty, which is said to be China's first product advertisement poem: "Fine hands are rubbed into jade, and the jade is fried into light yellow and deep. Sleeping in the spring at night is not important, and the beauty is wrapped around the arm." In the Ming Dynasty, Li Shizhen's Compendium of Materia Medica Valley also recorded: "People are short of salt, and the rope is twisted into the shape of a ring, and it is fried and eaten." Inby can be stored for ten days and a half months, and its quality is unchanged, crisp as ever, and crisp without skin. It has been a favorite food for thousands of years.
Semen Ziziphi Spinosae
Semen Ziziphi Spinosae is a fine product in Beijing Muslim snacks, which is very popular among the people, and its production is rather troublesome. In advance, put alum, alkali, brown sugar and sweet osmanthus in a basin and melt it with warm water, then pour the flour into it and mix it evenly. After mixing, roll it up in long strips for a while, and then pull it into a small dose of 4 grams.
mix the hemp seeds with boiling water, stick a small dose on the mixed hemp seeds, and cut them into small bar codes with a length of 1 cm, and then seal them in 3 to 4 layers. After cooking, pick up two small strips and crush them into two even long rope strips by hand, fold them back and forth into eight, and knead the two ends together to form a jujube pit or fan shape with two sharp ends and medium size, and fry them until cooked. When frying, the peanut oil in the pan is 5% hot. Take the dough twist, put the blank into the oil pan and swing it back and forth to shape it. When the blank is slightly stiff, fry it in the oil and fry it brown.
prickly heat twist is brownish yellow in color, crisp in texture, sweet and delicious.
Cream fried cake is a nutritious snack variety in Beijing snacks. It uses good flour as raw material, first burns a proper amount of boiling water, then turns to low fire, pours the flour into the pot, and quickly stirs it until the dough turns from white to gray, and when it doesn't stick to hands, takes it out and dries it into instant noodles. Dissolve the white sugar and vanilla powder with water, stir the appropriate amount of egg liquid in a bowl, add it into the instant noodle several times, and add the cream, sugar water and vanilla powder for the last time, and knead evenly.
Fried cake with cream
Pour peanut oil or vegetable oil into the pan, or use butter. However, it is not advisable to use soybean oil or sesame oil, because the latter two oils are easy to offset the creamy smell. When the fire is high enough to smoke, switch to low heat. At this time, 5 grams of evenly stirred dough will be divided into 4 even balls, which will be pressed into round cakes by hand before entering the oil pan, and they will be oiled one by one. When the cakes swell like balls and are golden yellow, they will be taken out and rolled with sugar.
The cream fried cake is round, with tender inside and rich flavor, which is nutritious and easy to digest.
In addition to the cream fried cake, there are yellow wheat fried cake and Jiangmi fried cake (the best quality is milled rice). The noodles should be mixed with water before fermentation. The dough should not be too hard, and a little alkali should be properly kneaded. When making, grab a piece of flour about 5-6 grams, press a hole in the middle with your fingers, wrap it in bean paste, seal the mouth, and fry it with the bag until golden brown. This kind of fried cake is very popular because of its tender inside and tender outside.
There is another kind of fried cake with instant noodles. First, the water is boiled, then the flour is poured in and stirred evenly. After the instant noodles are scalded, they are taken out of the pan and divided into large pieces, spread out and cooled. Then, the dough and an appropriate amount of alkaline noodles are kneaded into small doses, pressed flat, wrapped with stuffing made of brown sugar, osmanthus fragrans and dried noodles, and fried with warm oil. This kind of fried cake is crispy outside, soft and tender inside and easy to digest.
Toad spits honey
Toad spits honey, also known as bean-stuffed sesame seed cake, is a common variety in Beijing snacks. It is named because it is filled with bean paste. In the baking process, people call this kind of sesame seed cake Toad spits honey because there is a natural opening at the edge of the sesame seed cake, which spits out bean paste and hangs on the edge of the sesame seed cake.
shredded ginger fork
The name of shredded ginger fork shows that it contains fresh ginger in its raw material, so it has obvious fresh ginger flavor when eaten.
it needs to be peeled with fresh ginger.