Xu Zhuo thought about it, this method is really feasible.

However, you need to make the fried sweet potato puree first, because the donkey rolls and eats it cold, and the fried sweet potato puree is very hot, so you have to let the fried sweet potato puree cool first.

As for the taste, is it okay......

Xu Zhuo was not sure.

Anyway, it's okay this afternoon, so I'll give it a try.

Even if you can't complete that task, it doesn't matter, but if the donkey with sweet potato mash stuffing is delicious, it can be served as a snack in the store.

Thinking of this, Xu Zhuo went to the kitchen to turn out the sweet potatoes, peeled them, sliced them and put them in the pot to start steaming.

Then start preparing the ingredients needed to make the donkey rolling.

There are two types of sides used for donkey rolling.

One is yellow rice noodles and the other is soybean noodles.

Yellow rice, also known as millet rice, is similar to millet but has larger particles than millet and is very sticky when cooked, making it often used in pastries or as a staple food.

Xu Zhuo's impression of yellow rice is still in "Tip of the Tongue 1", the old man in northern Shaanxi who sells yellow steamed buns.

The raw material for making yellow steamed buns is yellow rice noodles.

In addition, the sticky bean buns that everyone loves in the Northeast are also made of yellow rice noodles.

Yellow rice is very similar to millet and is a close relative in species, similar to the relationship between glutinous rice and rice.

However, due to the continuous decline in the production of yellow rice in recent years, many people do not know that yellow rice exists, and some shops that make donkey rolling even directly use glutinous rice noodles to make it, and it is also advertised as an authentic traditional practice.

This is profoundly wrong.

When a donkey rolls, you can't use glutinous rice noodles to make it.

Because glutinous rice noodles are not easy to digest, eating too much can easily cause symptoms of indigestion, especially for the elderly, who have weak stomachs and intestines, and must not eat glutinous rice noodles.

Yellow rice noodles are highly viscous, but they are easy to digest.

If you put it in your mouth and don't even have to chew it, it will slowly melt away.

In addition, yellow rice noodles also have a therapeutic effect, and if eaten regularly, it can also treat symptoms such as gastrointestinal weakness, indigestion, and neurasthenia.

It can be said to be a must-have for the elderly.

People in Beijing like to eat donkeys and roll, also because yellow rice is more friendly to the elderly.

However, it is a little troublesome to use yellow rice noodles to make donkey rolling.

Because before cooking, the yellow rice noodles need to be fermented.

After fermentation, the yellow rice noodles are steamed, and the donkey rolling made not only tastes more delicate and soft, but also very durable.

Even if you eat it after two days, it will still be delicious and will not dry out and become hard.

Xu Zhuo poured some baking powder into the bowl, and then added warm water to dissolve.

Add some yellow rice noodles to the basin and slowly mix them with fermented water to form a dough that is moderately soft and firm.

If it weren't for the face-to-face skills, Boss Xu wouldn't dare to agree to the old lady to roll on a donkey so loudly.

After the dough was raised, Xu Zhuo took the lid of the pot and covered it on the basin, and then put the basin on the floor of the living room, using the temperature of the floor heating to accelerate the fermentation process.

At this time, the cub is already hiding in the corner and shivering, but there is no need to worry about it coming out to make trouble.

After doing this, Xu Zhuo began to fry soybean noodles.

Soybean noodles are an indispensable ingredient for donkey rolling, and it is also the highlight of donkey rolling.

If there were no soybean noodles, donkey rolling would not have become a popular dim sum in the whole north.

The sweet soybean noodles are paired with the soft and glutinous yellow rice noodles, which is the most memorable part of donkey rolling.

Soybean noodles can be made at home.

Stir-fry the soybeans over low heat without putting water in the wok, and then use the grinding function of the food processor to beat the soybeans into powder.

The soybean noodles made in this way are very fragrant and pure, and there will be no impurities in them.

But if the operation is not good, it is easy to fry the paste.

The old lady didn't make it herself, but bought soybean noodles online.

This kind of soybean noodles is more delicate, but it also has a disadvantage, that is, the fragrance is not enough.

Before eating, you should stir-fry it in a wok to bring out the aroma of soybean noodles.

Just now the old lady made the donkey rolling, and the soybean noodles were fried.

However, it should be worried about fried paste, the old lady's fried time is a little short, so the fragrance is not enough.

Xu Zhuo took out a bowl of soybean noodles, and was just about to start frying, when the old lady walked in: "Good grandson, you are busy at home first, and Keke and I will go to play mahjong for a while." ”

After speaking, he walked towards the door without waiting for Xu Zhuo to agree.

The little girl followed obediently and intimately held the old lady's water cup.

Xu Zhuo knew very well that the old lady was showing off her granddaughter-in-law.

Before playing mahjong, the old people in the community always showed off their granddaughters in various ways, and their granddaughters-in-law looked very temperamental, and their family background was very good.

At this time, the old lady was a little panicked.

But Xu Clumsy is not angry.

The old lady helped him find several suitable people in the community, and Xu Zhuo didn't even add people's WeChat.

was said to be high by this group of old men and old ladies.

Now, at last, it was the old lady's turn to raise her eyebrows.

Putting aside the shortcomings of her figure, the little girl has nothing to say about her appearance or family background.

There are two professors in the family, and they also have the first floor in Yangzhou, and the girls who were introduced to Xu Zhuo before are not as good as the family.

After the old lady took the little girl away, the chubby bear cub walked out of the corner slowly.

It glanced at Boss Xu and looked at each other without saying a word.

After this product was ravaged by the little girl a few times, it obviously became a lot more well-behaved.

After a man and a cat looked at each other, the bear cub clumsily jumped onto the couch and began to nap.

Xu Zhuo began to fry soybean noodles.

Bring the wok to a boil, reduce the heat to low and pour in the soybean noodles.

Keep turning with a spatula so that the soybean noodles can be heated evenly.

Stir-frying soybean noodles is a meticulous job, and the fragrance is not enough if the stir-fry time is short, and it will be pasted after a long time, so this degree should be well controlled.

When he first started stir-frying, Xu Zhuo was still a little worried that he didn't have the skills to fry soybean noodles, and he was worried that he would fry paste.

But when I found the feeling, it was quite easy.

After all, I've been cooking for so long, and I'm no stranger to stir-frying.

Even if you don't have the blessing of skills, you won't roll over.

After the fragrance of soybeans wafted out of the pot, Xu Zhuo turned off the heat and continued to stir-fry, because the temperature in the pot was still very high at this time, and if he didn't turn it, the soybean noodles at the bottom of the pot would be paste.

After the temperature cooled down slightly, Xu Zhuo found a packet of white sugar, scooped a few spoonfuls and put it into the soybean noodles.

After stir-frying evenly, put the soybean noodles on a plate, spread them out and let them cool.

Soybean noodles have no sweetness, so if you want to eat them, you have to put sugar in them.

The soft and easy-to-melt white sugar is the first choice.

After doing this, the sweet potatoes are almost steamed.

Xu Zhuo took the sweet potatoes out of the pot, let them dry for a while, and then slowly pressed them into sweet potato puree with a kitchen knife.

Then strain the sweet potato puree through a fine sieve, so that the sweet potato will have a delicate and delicious taste.

Then, Xu Zhuo put on the wok and began to fry the sweet potato puree.