As a characteristic traditional snack, it is also a famous snack in Beijing and Tianjin. The silver wire roll www.biquge.info pen is famous for its precision manufacturing and silver thread wrapping. In addition to steaming, it can also be baked in the oven until golden brown, and it also has a flavor. It is often used as a banquet snack. The silver filament roll is white in color, mild and sweet in the mouth, soft and oily, and has an immeasurable aftertaste. Fried silver silk rolls are steamed and then fried.

The manufacture of silver silk rolls requires white flour, black flour, a little buckwheat flour, yeast, oil, sugar, and alkali. If there are two dough in front of you, one of them, you pick it up and knead it into large strips, then cut it into pieces, put it in the cage drawer and steam it, and it becomes a steamed bun. The other one, cover it with a damp cloth and put it on the cutting board, add sugar and alkaline water and knead it well.

Then use the method of rolling the dough, repeat the strip to the average strength, wrap around the nine buckles, make a dough silk, put it horizontally on the board, brush with oil, and cut it into a section about 6 cm long. Then knead the remaining dough silk head evenly, knead it into strips, pick it into a dough, roll it into an oval dough, put a lock of dough silk in the skin, fold the leather edge on the dough silk, wrap it tightly at both ends, take it in an oblong shape, steam it for about 15 minutes, go out of the cage after cooking, make each everything two, the incision is stacked in the plate, and the incision can be seen to be covered with countless snow-white noodles, which is the silver silk roll.

Tear the old fermented yeast into a basin, dilute it with 750 grams of cold water, add 1500 grams of flour and form a ball, and ferment. Spread a little flour on the cutting board, place the dough on top, dig a round pit in it, and put in the sugar. Dissolve the alkaline noodles in water, pour them on the sugar, and then knead them evenly to form a very fine shredded dough. Mix cooked lard and sesame oil and brush it on the dough silk, roll out the remaining dough under the dough into a round dough, wrap a few threads of silk on it, and then steam it in the basket for a very long time.

The yeast powder is melted with warm milk, added to the flour, added milk while kneading the dough, kneaded for about 40 minutes, and then kneaded well after the dough fermentation is completed, and the dough is divided into small products of uniform size. Take a small piece of flattening and flattening, brush with oil and salt; Cut the flattened dough into thin strips, and take another small piece and knead it into strips; Wrap the filament in the middle with a kneaded strip.

Flatten the small accumulation, brush with oil and salt on one side, and take a piece and cut it into shreds; Take half of the shredded dough and place it on top of another piece of rolled dough; Roll up the filament. Steamed with a strong fire, remember not to open the lid halfway, so as to steam out plump and fluffy steamed buns and buns. After steaming, the silver silk roll can be gently rubbed a few times to make the filling silk soft.

Buckwheat noodles are made of buckwheat flour with water and flattened into a dough and then cut into fine noodles. Buckwheat is one of the main food products of the people, native to the northern region of China. Introduced to Japan from China via Korea in ancient times, buckwheat and soba noodles are now very popular in Japan and Korea. It is widely cultivated in Longzhong, Longdong, Longnan and other places in northwest China. It is highly regarded for its rich nutrition and special health ingredients, and is known as the staple food of health and well-being. It is a plant suitable for growing in alpine climate, and is planted in Inner Mongolia and Shanxi.

Buckwheat is processed into soba noodles, which can be processed into noodles, pressed dumplings, hankutuo, bowls, etc., which can be eaten hot or cold. Because it is sugar-free, it is also a delicacy for diabetics. Buckwheat noodles are not Japanese food, but strictly the central specialty snack of Gansu in northwest China, which has a long history, and after the Tang Dynasty, it spread to the Korean Peninsula and Japan, and became a favorite delicacy in Japan, just like Lanzhou ramen became popular in Japan.

After wheat is milled and processed, it becomes flour, also known as wheat flour. Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst.

The spinach basket is a traditional famous spot with regional characteristics in Beijing, with thin skin and many fillings, fresh and fragrant and smooth. 500 grams of flour, 1,000 grams of spinach, 50 grams of sesame oil, yellow sauce, and ham, 100 grams of vermicelli, and an appropriate amount of vegetable oil are prepared. Pour the flour into the basin first, add baking powder and mix well, then add water and form a dough. After the hair is raised, knead the alkali evenly, and slightly feat. Wash the spinach, blanch it in boiling water, cut it into minced water and squeeze out the water. Cut the ham into thin strips and fry the vermicelli in a hot pan until loose. Heat oil in the pot, add chopped green onion and minced ginger to stir-fry until fragrant, then stir-fry in yellow sauce, and then add minced spinach, shredded ham, fried vermicelli, and sesame oil and mix well into a filling. The dough is kneaded into strips, picked into 20 dough agents, rolled into a round skin, wrapped in filling, sealed, and steamed for about 15 minutes to cook. The dough should be kneaded evenly and thoroughly kneaded, and it is advisable to knead until it is lubricated; When steaming in the cage, it should be steamed quickly with boiling water, and steamed until the appearance is lubricated and non-sticky

Spinach is a vegetable cultivated by the Persians more than 2,000 years ago, also known as "Persian grass", and was later brought to China by Nepalis during the Tang Dynasty. In the twenty-first year of Zhenguan in the Tang Dynasty, the king of Nepal, Naratibo, took spinach from Persia as a gift and sent envoys to Chang'an to present it to the Tang Emperor, and since then spinach has settled in China.

Spinach stems and leaves are soft, smooth and delicious, rich in vitamin C, carotene, protein, and minerals such as iron, calcium, and phosphorus. In addition to eating fresh vegetables, it can also be dehydrated and dried and quick-frozen. Spinach can clear the intestines and defecate, prevent and treat hemorrhoids, spinach contains a large amount of plant crude fiber, which has the effect of promoting intestinal crawling, is conducive to defecation, and can promote pancreatic secretion and assist digestion. It has a therapeutic effect on hemorrhoids, chronic pancreatitis, constipation, anal fissures and other conditions

Promote growth and development, strengthen disease resistance, spinach contained in carotene, in the human body into vitamin A, can maintain normal vision and epithelial cell health, increase the ability to prevent infectious diseases, promote children's growth and development; To ensure nutrition and promote health, spinach contains rich carotene, vitamin C, calcium, phosphorus and a certain amount of iron, vitamin E and other beneficial ingredients, which can supply a variety of nutrients to the human body; The iron contained in it has a good adjuvant therapeutic effect on iron deficiency anemia.

Promote human metabolism, spinach contains trace elements, can promote human metabolism, promote physical well-being. Eating a lot of spinach may reduce the risk of stroke; Cleansing the skin and anti-aging, spinach extract has the effect of promoting the proliferation of cultivated cells, which is both anti-aging and strengthens youthful vitality. Chinese folk mash spinach to extract juice, wash the face several times a week, and use it continuously for a period of time, which can clean skin pores, reduce wrinkles and pigment spots, and insist on bright skin.

Spinach is soft and easy to digest after cooking, especially suitable for the old, young, sick and weak. Computer workers and beauty lovers should also eat spinach; Diabetics, especially those with type II diabetes, often eat some spinach to help maintain blood sugar stability; At the same time, spinach is also suitable for patients with high blood pressure, constipation, anemia, scurvy, rough skin, and allergies; It is not suitable for patients with nephritis and kidney stones. Spinach oxalic acid content is high, so it should not be eaten too much at one time; In addition, people with spleen deficiency and loose stools should not eat more.