Kidney Bean Rolls

Kidney bean rolls were originally folk snacks, and later became court snacks. Legend has it that Empress Dowager Cixi heard vendors hawking outside the palace, so she called them into the palace to taste them. She thought they were delicious, so she ordered the imperial kitchen to make them specially, and the kidney bean rolls became Cixi's imperial palace. Production method: kidney bean rolls should be broken and peeled with white kidney beans, put in a basin and soaked in boiling water for one night, then soak the bean skin out of the floating water to clean it, and then rinse it with warm water. Boil the washed watercress in boiling water, add some alkali, cook for 1 hour, take it out with a colander, wrap it in cloth, steam it in a drawer for 20 minutes, and take out the reed. Rub the broken petals into mud, and then filter them into small filaments with a reed. Pour shredded kidney beans on a clean wet cloth, knead them into fine mud through the cloth, lay them flat on the chopping board with a clean wet white cloth, knead the kidney bean mud into 3.5 cm thin strips, put them on the wet white cloth, press them into pieces, and wipe them repeatedly with a smooth knife surface until the kidney bean strips are smeared into rectangular slices with a thickness of 0.1 cm, a length of 15 cm and a width of 6 cm, and then spread a layer of fine bean paste stuffing along the wet cloth. Kidney bean rolls are bright in color, red and white, fragrant and refreshing.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)