Kidney bean rolls are a traditional spot with regional characteristics in Beijing, and later spread to the Qing Dynasty. The www.biquge.info of the pen is snow-white, soft and delicate in texture, and the filling is sweet and refreshing. Legend has it that the Empress Dowager Cixi heard that there were vendors outside the palace, so she summoned them into the palace to taste them, and thought it was delicious, so she ordered the imperial dining room to make them specially, and the kidney bean rolls became Cixi's imperial point.

It has the characteristics of snow-white color, soft and delicate texture, and sweet and refreshing filling.

Kidney beans are a rare high-potassium, high-magnesium, low-sodium food, containing 1520 mg of potassium, 193.5 mg of magnesium, and only 0.8-0.9 mg of sodium per 100 grams. Kidney beans are especially suitable for patients with heart disease, arteriosclerosis, hyperlipidemia, hypokalemia and salt avoidance. Modern medical analysis believes that kidney beans also contain common components such as saponins, uremia enzymes and a variety of globulins.

The traditional manufacturing method requires grinding kidney beans into crushed bean paste, removing the bean skin, putting them in a pot of boiling water, adding alkali and alum, adding more water, and boiling until the bean paste is rolled into powder. Take out the kidney bean paste and wrap it in a cloth, take it out for a quarter of an hour on steam, scoop some watercress one by one and pour it on the horsetail basket, scrape it into puree, cool it and put it in the refrigerator for storage to prevent moisture absorption.

Roll the mixed kidney bean puree into round strips, put it in the middle of a damp cloth, press it into sheets, then spread a long square flake, spread one-third of the damp cloth on it, spread the sesame filling on it, cover the other half of the damp cloth on the filling, and compact. Uncover the damp cloth, roll half of the kidney bean puree into a large circle, pinch it firmly, remove the damp cloth rolled in, and roll up the other half of the kidney bean puree in the same way.

First, take 250 grams of large white kidney beans and rinse them clean. Soak in warm water for 8 hours, bring the original soup to a boil, then turn to low heat and cook for 20 minutes. After cooling, peel off the bean skins one by one. Continue to cook the peeled watercress in the original soup, and crush the gradually soft watercress with a spoon while cooking. Pay attention to stirring, otherwise it will stick to the bottom of the pan. The second heating also takes two very hours.

Put the kidney bean paste that has cooled again into a moist and clean drawer, and lift the corners to let the excess juice gradually filter out. Don't twist it too hard, too little water is not good. When there is no moisture, you can knead the drawer cloth and watercress together on the cutting board until there are no large particles. Using the bamboo curtain used to make Japanese sushi, spread plastic wrap on the bamboo curtain and spread a portion of ground kidney beans on top. Smooth out with the back of a spoon and arrange into rectangular strips half a centimeter thick. Then wrap in bean paste or black sesame filling, and roll it quietly.

Use a small mill to crush and peel the kidney beans, put them in a basin, soak them in boiling water overnight, soak the unground bean skin, and then soak the bean skin with warm water. Put the kidney bean crushed petals in a pot of boiling water and boil, add a little alkali, take them out with a colander after cooking, wrap them in a cloth, steam them in the upper drawer for 20 minutes, take out the Luo, rub the petals into a puree, and the mud forms a small filament through the basket.

After the kidney beans are cooled, pour them on a damp cloth and knead them through the cloth to puree. Take a 1 foot 5 inch square wet white cloth and spread it on the edge of the board, roll the kidney bean paste into 1 inch thick strips, put the wet cloth in the middle, use the knife surface to wipe into 1 minute thick, 5 inches long, 2 inches wide rectangular slices, and then smear a layer of bean paste, roll up along the wet white cloth from both sides of the long edge, half of each, and merge into a cylindrical shape, quietly pinch and press it with both hands across the cloth. Finally, the roll is rolled up so that the roll gradually rolls on the board, first cut off the uneven edges at both ends, and then cut into six or seven minutes long segments, and the kidney bean roll is made.

Kidney beans are nutritious food, but their grains contain a toxic protein, which must be destroyed at high temperatures, so the kidney beans used to make kidney bean rolls must be cooked thoroughly to eliminate unfavorable factors, seek advantages and avoid disadvantages, and better exert their nutritional benefits. It has the functions of improving the immune ability of the human blood body, strengthening the ability to resist disease, activating lymphotic T cells, promoting the synthesis of deoxyribonucleic acid, etc., and has an inhibitory effect on the development of tumor cells, so it has been paid attention to by the medical community. Its urease content is very effective in patients with hepatic coma.

Legend has it that one day, Cixi was resting in meditation when she heard the sound of a gong on the street. Cixi asked what it was for? The errand replied that he was selling kidney bean rolls. Cixi asked the errand man to call the man in, and the man said, "Please try this kidney bean roll, which is sweet and refreshing, and melts in your mouth." After tasting it, Cixi said it was delicious. So he left this person in the palace and made snacks for her.

In December 1997, the kidney bean rolls made by Beijing Tingliguan Restaurant were awarded the title of the first National Chinese Famous Snacks by the China Cuisine Association.

The scientific name of kidney bean is Phaseolus vulgaris, and it is a genus of Phaseolus vulgaris in the butterfly flower family. Kidney beans are native to Mexico and Argentina in the Americas, and China only began to introduce and cultivate them at the end of the 16th century.

Kidney beans are nutritious, according to measurements, each 100 grams of kidney beans contain 23.1 grams of protein, 1.3 grams of fat, 56.9 grams of carbohydrates, 76 mg of calcium and rich B vitamins, fresh beans also contain rich vitamin C. In terms of nutrients, the protein content is higher than that of chicken, the calcium content is more than 7 times that of chicken, the iron content is 4 times, and the B vitamin content is also higher than that of chicken.

Kidney beans can be used as a raw material for the development of new nutritious staple food types in combination with grain beans. The kidney beans are plump and fat, and can be boiled or stewed. The medicinal value of kidney beans is also very high, according to the ancient medical records of our country, kidney beans have a sweet and flat taste, warm nature, and have the functions of warming and lowering qi, benefiting the stomach and intestines, stopping hiccups, benefiting the kidneys and replenishing vitality, etc., which is a good nourishing food therapy.

Phaseolus vulgaris is a temperature-loving plant. The suitable temperature for growth is 15~25 °C, the suitable temperature for flowering and pod-setting is 20~25 °C, and the low temperature below 10 °C or above 30 °C will affect the growth and normal pollination and podding. It is a short-day plant, but most species do not have strict requirements for the length of sunshine, and the cultivation season is mainly limited by temperature. The northwest and northeast regions of China are cultivated in spring and summer; Spring and autumn sowing in North China, the Yangtze River Basin and South China. Direct seeding or seedling transplanting is acceptable.

Kidney beans are rich in nutrients, containing rich protein, fat, carbohydrates, dietary fiber, vitamin A, carotene, thiamine, riboflavin, niacin, vitamin C, vitamin E, calcium, phosphorus, sodium and other ingredients.

Kidney beans are the champion of calcium supplementation. Kidney beans with skin contain 349 mg of calcium per 100 grams, nearly twice as much as soybeans. [1] Its protein content is higher than that of chicken, with more than 7 times the calcium content of chicken, 4 times the iron, and B vitamins are also higher than that of chicken. Kidney beans are also rich in dietary fiber, and their potassium content is higher than that of red beans. Therefore, eating kidney beans in summer is a good way to replenish minerals.

The tender pod contains about 6% protein, 10% fiber and 1~3% sugar. Dried beans contain about 22.5% protein and 59.6% starch. The fresh pods can be eaten as vegetables, dehydrated or canned. Kidney beans are a rare high-potassium, high-magnesium, low-sodium food, this characteristic is very useful in nutritional therapy, suitable for heart disease, arteriosclerosis, hyperlipidemia, hypokalemia and salt avoidance patients.

Modern medical analysis believes that kidney beans also contain common components such as saponins, uremia enzymes and a variety of globulins, which have the functions of improving the immune ability of the human blood body, strengthening the ability to resist disease, activating lymphoid T cells, and promoting the synthesis of deoxyribonucleic acid, and have an inhibitory effect on the development of tumor cells, so they have been paid attention to by the medical community.