Yun dou juan () is a traditional dish of
Beijing cuisine. The traditional culinary method of this dish begins with the preparation of the main ingredient by first crushing the kidney beans and then soaking the crushed beans overnight. The skin of the crushed beans would stay afloat on the surface after a night and thus separated and discarded.
After the water is heated to the boiling point, the kidney beans would then be boiled in the hot water for at least an hour and then steamed for at least twenty minutes afterward.
The kidney beans would then be crushed and compressed into linear mash/paste form with diameter of 3.5 cm. The mash/paste would then be placed on a piece of wet cloth and formed into rectangular shape with knife, and a layer of
bean paste is placed on top of the rectangular shaped kidney bean mash/paste, and rolled together. When serving, the resulting roll would be cut into smaller pieces.
See also
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Khandvi (food)
Khandvi (Gujarati: ખાંડવી ''khāṇḍvī''), also known as Patuli, Dahivadi or Suralichi Vadi (Marathi: सुरळीची वडी), is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consists ...
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Swiss roll
A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. The origins of the term are unclear; in spite of the name "Swiss roll", the cake i ...
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List of legume dishes
This is a list of legume dishes. A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed (e.g. beans and lentils, or generally pulse) ...
References
Beijing cuisine
Legume dishes
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