How do you make sugar rolls? Beijing s sugar rolls are delicious, how to make them?

1. Ingredients: yam, jujube, walnut kernel, melon seed kernel, preserved fruit.

2. Excipients: flour, sugar, osmanthus, oil bean skin.

3. Soak the oil bean skin in cold water for a while.

4. Remove the core of the jujube and cut it in half. (You can soak the jujube in warm water in advance) 5. Peel the yam and pat it slightly and chop it into pieces.

6. Chop the preserved fruit into cubes and set aside.

7. Mix the dates, preserved fruits, a little sugar, and yams.

8Add a little water and flour and stir well. (It can be sticky) 9. Wrap the mixed material with oily skin. <>

10. Steam in a steamer for 20-30 minutes.

11Take it out and place it on the sushi bamboo curtain while it is hot, knead it into a round roll or triangle, and cut it into 2 cm thick slices after cooling.

12Put the oil on the fire in the pot and boil it until it is 70% hot, and then add the rolled fruits.

13. Fry until golden brown and remove from the fish. (The original snack recipe is fried until browned and fished out, and I think the golden color is more beautiful).

15Pour in the fried rolls, coat them with sugar juice, and sprinkle them with white sesame seeds.

16 Features: Soft and sweet, very delicious.

Ingredients: The main ingredients are yam and jujube, with green plum, peach kernel, melon kernel and other auxiliary materials.

Method: peel and chop 1500 grams of yam, 500 grams of jujube pitted, chop the fruit, mix the two ingredients well, add water and flour slightly, stir well, wrap the mixed material with oil skin, and steam for 5 minutes; Prepare a piece of sterilized clean bean cloth, put the steamed raw materials on the cloth while it is hot, knead it into triangular strips, and cut it into pieces as thick as little fingers after cooling. <>

Put it into a hot oil pan and remove it when it is browned; In addition, use the pot to add oil, water, osmanthus, sugar, boil into syrup over low heat, pour in the fried rolled fruit, wrap it in sugar juice, sprinkle white sesame seeds and sugar, soft and sweet, very delicious.

Peel the yam method, pat it loose and cut it into pieces; Remove the pit and wash the jujubes; shredded green plums; Cut strips of golden cake potatoes; Put the yam, jujube, and green plum into the basin, add an appropriate amount of water to the socks, and stir the flour well; Put them in three oily skins and roll them into rolls, put them in a pot and steam them for half an hour until they are cooked; Wrap the fruit in a damp cloth and form a triangle, let it cool and cut it into slices one centimeter thick; Fry the rolled fruit slices in hot oil until golden brown; Put a frying spoon on the heat, add sugar, source syrup, water, and boil until the sugar melts into a sticky juice; Add osmanthus flowers, put in the rolled fruits, and turn them evenly; Sprinkle with sesame seeds, divide into plates, sprinkle with sugar, and put on top of the gold cake.

Sugar roll fruit is a famous product among Beijing's traditional snacks and a famous Chinese snack. It is favored by Chinese and foreign diners, especially female diners. The main ingredients are yam and jujube, with green plum, peach kernel, melon kernel and other auxiliary materials.

So how do you make such a delicious sugar roll? I'll talk about how to do it.

1. Peel the yam method, pat it loose and cut it into pieces; 2. Remove the pit and wash the jujube;

3. Shredded green plums;

4. Cut the gold cake into strips;

5. Put the yam, jujube and green plum into a basin, add an appropriate amount of water, and stir well with flour;

6. Put them in 3 sheets of oily skin and roll them into rolls, put them in a pot and steam them for 30 minutes until cooked;

7. Wrap the fruit in a damp cloth and shape it into a triangle, let it cool and cut it into 1 cm thick slices;

8. Put the rolled fruit slices into hot oil and fry them until golden brown;

9. Put a frying spoon on the heat, add sugar, starch syrup, water, and boil until the sugar melts into a sticky juice;

10. Add osmanthus flowers, put in the rolled fruits, and turn them evenly;

11. Sprinkle with sesame seeds, divide them into plates, sprinkle with sugar, and put gold cakes.

The practice of Beijing sugar rolls:

1.First, wash the yam carrot and scrape the skin.

2.Cut the yam into small pieces and then smash it with a knife.

3.Then use a mashed potato spatula to press into a mashed yam.

4.Rub the carrots and place the mashed yam in a pot and add the shredded carrots.

5.Remove the core of the jujube and cut it into a few knives, put it in a basin and stir it evenly with chopsticks.

6.Then add an appropriate amount of flour and stir well.

7.Spread a wet cloth on the inside of the steamer and pour the yam paste on top to tidy it up a little.

8.Steam on high heat for 40 minutes, and after steaming, take out the corners of the drawer while it is hot and put it on the cutting board.

9.Leave it to cool slightly and arrange the steamed yam paste into a triangular shape while it is hot.

10.Let it cool a little more, dip it in water with a knife and cut it into small pieces.

11.Heat a frying pan and add an appropriate amount of corn oil, put the blanks in and fry them.

12.Fry one side after changing color, and when both sides are golden brown, remove them.

13.Heat a little oil in a cast iron pan and add the sugar and brown sugar.

14.Add a little more water, boil the sugar into a viscous juice, put the fried blank in and stir-fry evenly.

15.Finally, after turning off the heat, sprinkle some fried sesame seeds, and the delicious Beijing sugar rolls are ready.

Although it is said that the sugar roll fruit is the food of the Hui people, it can be spread from their hands to the whole country, which is also the credit of the Yuan Dynasty at that time. From this culinary point of view, it tastes delicious. But now, with the loss of traditional craftsmanship and the fact that no one wants to take the time to make it, it is really difficult to eat authentic sugar rolls.

If you have such a delicious dessert, then let's make this Beijing specialty snack candy roll fruit with Xinxin, which is nutritious and delicious, full of color and flavor!

Sugar Roll Fruit] Ingredient List:

We need to prepare the main ingredients: 500 grams of yams, 100 grams of red dates, three oily bean skins; Auxiliary materials: 20 grams of walnut kernels, 20 grams of melon seed kernels, 30 grams of preserved fruits, two spoons of sugar, two spoons of brown sugar, appropriate amount of osmanthus, appropriate amount of white sesame seeds, appropriate amount of flour.

Production steps] 1. First of all, we prepare the ingredients needed and handle them properly: we first soak the prepared bean skin in cold water for 15 minutes, then clean the prepared red dates and then remove the red date core, and then chop the prepared preserved fruits, walnut kernels, and peanut kernels respectively and put them in a bowl for later use.

2. Next, we start to process the main ingredient yam: we will prepare the yam and peel it and clean it, then use a knife to crush the yam, then put the crushed yam into a cleaned container, and then add sugar, pitted red dates, and chopped preserved fruits to the container and stir them well with a tool.

3. Next, we start to mix the dough: we add the prepared water and flour to the container that just contains yams, sugar, red dates, and preserved fruits, and stir well with tools. Then we take out the soaked bean skin and spread it out on the cutting board.

After that, put the yam filling that has been stirred evenly on one end of the oil bean skin, and then we roll up the yam filling with the oil bean skin.

1. Soak and wash the jujubes, smash them with a knife to remove the jujube box, wash the yams and carrots for later use, soak the dried fruits in water to soften and set aside, and cook the peanuts and take them out for later use.

2. Prepare flour, water starch, dried fruit slightly cut, jujube opened, peanuts taken out for later use, carrots cut into long strips, yam peeled and crushed, prepare oil skin.

3. Put the yams, jujubes and carrots into a clean basin, then add peanuts and dried fruits, pour in flour and mix well, and mix well in water starch.

4. Open the oil skin bag, take out a piece of oil skin and flatten it, put it in the roll fruit filling, and wrap the Changyuan bag. Put it in a boiling water steamer, cover and steam over high heat for 40 minutes.

5. Prepare a basin of cold water and a wet cloth during the waiting period, take out a pack while it is steamed, wrap it tightly, dip your hands in cold water while it is hot, and gently pinch it while it is hot, then open the wet cloth and gently roll one side, and so on.

6. Cut into sections after drying, and then cut into one centimeter thick slices.

7. Put a little oil in the pot, fry the oil hot, prepare water and sugar, boil the tiger color over low heat, and then put the fried rolled fruit into the wrapping, sprinkle with white sesame seeds, and put a few hawthorn strips on a plate to enjoy the deliciousness.

First, wash the yam carrots.

Scrape off the outer skin. Cut the yam into small pieces and then smash it with a knife.

Then use a mashed potato spatula to press into a mashed yam.

Carrot gloss.

Place the mashed yam in a basin.

Add the shredded carrots.

Remove the pit of the jujube and cut it with a few knives.

Put it in a basin and mix well with chopsticks.

Then add an appropriate amount of flour and stir well.

Spread a wet drawer cloth in the steamer, pour the yam paste on it and tidy it up a little, steam it for 40 minutes on high heat, after steaming, take out the four corners of the drawer cloth while it is hot and put it on the board, let it cool slightly and arrange the steamed yam paste into a triangular shape while it is hot. Let it cool a little more, dip it in water with a knife and cut it into small pieces.

Heat a frying pan and add some corn oil.

Put the blank in and fry it for a while.

After one side changes color, fry the other side, remove it when both sides are golden brown, and take a cast iron pan with a little oil and heat it.

Add the white and brown sugar.

Add a little more water and boil the sugar into a viscous juice.

Put the fried billet in and stir-fry evenly.

Finally, after turning off the heat, sprinkle some fried sesame seeds.

Put it on a plate and eat it.

Sugar roll fruit is made by adding flour to yam, red dates, green plums, etc., wrapping it in oil skin (also called tofu skin) and rolling it into a roll, and making it through steaming, frying and other processes. Its characteristics are: wrapped in bright sugar juice, yellow color, soft and glutinous sweet, cold and hot to eat.

Sugar rolls are a famous Beijing style snack and are favored by Chinese and foreign diners, especially female diners.

The main ingredients of sugar roll fruit are yam and jujube, with green plum, peach kernel, melon kernel and other auxiliary materials. Fresh yam is rich in nutrients, containing protein, fine fiber and vitamins, and is a traditional Chinese medicine medicine. Traditional Chinese medicine believes that yam is warm and sweet, non-toxic, enters the spleen, lungs, and kidney meridians, and has the functions of tonifying the middle and invigorating qi, invigorating the spleen and stomach, growing muscles, stopping diarrhea, strengthening the spleen, consolidating essence, and benefiting the lungs.

Jujube is a commonly used tonic in traditional Chinese medicine and folk, with a sugar content of 63 76 3 grams per 100 grams of dry product, and contains protein, fat and a variety of vitamins and minerals. Among them, the content of vitamin C ranks first among all kinds of fresh fruits, with a content of 300 600 mg per 100 grams of fresh jujube flesh, and the average utilization rate of the human body is 86 3.

Traditional Chinese medicine believes that jujube meat is sweet and warm, has the function of tonifying the spleen and stomach, nourishing qi and rejuvenating the body, and can treat symptoms such as weakness of the spleen and stomach, lack of qi and blood, disharmony between camp and health, anemia and palpitations, irritability and dreams. The main ingredients of the rolled fruit are yam and jujube, which is a veritable medicinal diet.

Production method: peel and chop 1500 grams of yam, remove 500 grams of jujube, chop the fruit, mix the two ingredients well, add water and flour slightly, stir evenly, wrap the mixed material with oil skin, and steam for 5 minutes; Prepare a piece of sterilized clean bean cloth, put the steamed raw materials on the cloth while hot, knead it into triangular strips, cut it into pieces as thick as little fingers after cooling, put it into a hot oil pan, and remove it when it is fried to brown; In addition, use the pot to add oil, water, osmanthus, sugar, boil into syrup over low heat, pour in the fried rolled fruit, wrap it in sugar juice, sprinkle white sesame seeds and sugar, soft and sweet, very delicious.

Because of its nourishing effect, diners who go to Nanlaishun Restaurant to dine always ask for it, and it has become one of the famous snacks of the restaurant.

Sugar roll fruit can be beautified [Composition] 500 grams of red dates (pitted), 1000 grams of raw yam (peeled), appropriate amount of brown sugar.

Preparation and usage] first break the jujube, wash, then cut the yam into the size of the jujube piece, use a little white flour to block it, wrap it with clean water gauze after steaming, make it into long strips, cut it into pieces after cooling, fry it in peanut oil, then boil brown sugar and stir-fry it, and eat it at will after cooling.

For this question, this is a local snack of a place. Because our country has always been a country of cuisine, each place has its own snacks, so this practice, the local people will know. It is a kind of traditional specialty food, basically many places have the habit of making pork skin jelly, the cooked pork skin jelly tastes refreshing, and there is no fishy smell, it is a very good snack for children, and pork skin jelly is not only delicious, its nutritional value is also very rich, but also contains a lot of protein, fat and sulfate ** B, with the effect of softening blood vessels, promoting hematopoietic function and health and beauty.

Although the production of pork skin jelly is very simple, but if you want to make the pork skin jelly clear and transparent, there is no fishy smell, there is still a lot of attention to it, if those look turbid, and there is a fishy smell of pork skin jelly, the taste is definitely not good, so how to make it! Today, I will share with you, when making pork skin jelly, don't just use cold water in the pot! Keep in mind the "3 points" to ensure that it is clear and translucent without fishy smell.

Prepare ingredients: a pound of pork skin, ginger, green onions, cooking wine, baking soda.

Production method: First of all, we have to go to the market to select the white color, and clean pig skin, and then put it in clean water to rinse it clean, then add ginger and green onion to the pot under cold water, stew it over high heat, simmer for about ten minutes, drain it, and then cut the boiled pork skin into small pieces, and use the back of the knife to scrape off the fat in the pig skin, this step is very critical, because the fat of the pig skin will be very fishy, and it tastes particularly greasy. If it is not processed cleanly, it will affect the taste and transparency of the pork skin jelly.

Then scrape the grease of the pig skin, then put the pig skin in a bowl, pour in enough warm water, then add an appropriate amount of baking soda and stir evenly, and rub it repeatedly with your hands, so that you can remove the residual oil stains on the pig skin, and also remove the peculiar smell on it, soak it for about ten minutes, and then rinse it in clean water.

After such treatment, the pork skin will become a little transparent, looks very refreshing, and smells no peculiar smell, at this time we use a knife to cut the pig skin into small strips, and then put it in the boiling water to add cooking wine, ginger slices blanched for ten minutes, and finally put the cut pork skin into the pot, add enough warm water, turn on high heat and boil slowly for an hour and a half, and wait until the amount of water is only 1 3, you can turn off the heat and simmer for 20 minutes, and wait until it cools, freeze the pig skin into a bowl and freeze it overnight, In this way, the pork skin jelly is made.

The oil in the inner layer of the pig skin must be scraped off, not only to remove the fish, but also to make the pork skin meat not greasy, plus the color of the oil is very dark, which will affect the pork skin jelly made through when stewing the pig skin, the ratio of water and pig skin is best in accordance with the ratio of 30:1, the consistency of the boiled pork skin jelly is just right, and the taste will be better and refreshing.

So, this is local cuisine.