Heze Yuncheng he jia zhuang grinding method

Jiangnan and Jiangbei both have the name of "Zhuangmo", but although they have the same name, they are quite different because of different practices.

Taste.

For example, Xuzhou Zhuang steamed buns, also known as "Guo Kui" and "Guo Pai", are made of unfermented noodles (we commonly call them "dead noodles"). This is about putting dough

Put it on a slate or stone chopping board, use another rolling pin, one end is fixed, and the other one sits under it. Press the rolling pin with your own weight and knead it into dough.

Similar to our previous folk handmade buns, this method is commonly known as "cooking noodles". Sign a thick contract

1-2

Cm, with a diameter of about.

50

A round cake with a thickness of 20 cm,

Put it in a pan on the kang. After cooking, both sides of the kang are yellow and the skin is crisp. Xuzhou people are often fed mutton soup, Chili sauce and Chili oil, and their heads are sweaty.

Eat it. The neighboring Fengxian Zhuangmo is generally the same;

Another example is Zhuang steamed buns in Henan and An, which are basically similar to this one, but slightly different in shape. This kind of Zhuang steamed stuffed bun is commonly known as Su Zhuang steamed stuffed bun.

Yuncheng Zhuangmo is quite different from the above practice.

Yuncheng was originally the hometown of Water Margin.

Completely inherited the legacy of Water Margin,

The taste of steamed stuffed bun is also natural.

Don't be different.

Yuncheng is a strong city for making steamed bread, which is found in almost every township. In the slack season or rainy days, people often set up stoves and put them on.

In the frying pan, the aroma of the whole village soon mixed with the kitchen smoke, causing the population to overflow.

It's better to make strong buns in Chengguan.

Its specific practice is roughly as follows:

1

First, use wheat flour as raw material and mix the flour with cold water. The more you need, the better. This dough is hard, and the dough is not good. It is hard and too soft.

Will directly affect the taste of Zhuang steamed buns;

2

Beef and mutton is the best meat, especially brisket, which is the "flower meat" between the ribs and stomach of cattle, and it is finely chopped into minced meat for later use;

three

The ingredients are mainly onion and ginger, supplemented by spiced powder. Ordinary farmers, because they don't buy much meat, often take advantage of fine powder, but

Bad taste;

four

Add oil to the meat stuffing and ingredients, and stir the salt clockwise for later use;

five

When making, first make flour the size of a child's fist, then knead it into a stick shape, and then roll it into a tongue shape with a noodle shaft;

six

Smooth the prepared meat stuffing with a wooden spoon or sawdust (the ratio of flour to stuffing is 3: 2), beat it evenly, and stretch it into a strip two feet long with even hands, then

Fold it from the small head, fold it into a square, press it by hand at the exposed parts at both ends, and then roll it into an oval with a width of seven inches, four inches and six minutes.

seven

Add an appropriate amount of oil into the pot, and the oil is preferably mixed with vegetable oil and animal oil and heated;

eight

Half-dip the bread in a flat-bottomed oil pan and turn it over while frying until it is dark red. Take out the oil control (if it is fried more, generally tilt the pan slightly.

Inclined placement: first place the bread from the deeper part of the oil, and then gradually turn it to the shallower part until it is pushed around and just out of the pot);

nine

After taking out the pot, cut it horizontally with a sharp knife and serve it. Seen from the blade, one side has a layer of meat, the surface is as thin as paper, and the meat is like silk floss.

There are more than ten floors outside.

This kind of steamed bread is golden in color. It tastes tender and oily but not greasy, crisp and delicious. It will be more delicious if it is served with chopped green onion and garlic.

Not normal. Young people like to grab buns that have just come out of the pot. Even if there are dozens of people around the pot, they are full of patience and old people.

If you can't finish eating, steam it back to the pot, or put it in rice porridge and cook it a little. The taste is different.

When I lived in Yuncheng, every time I got up early and came back from running, I would squeeze in and grab one or two squares when I passed the Zhuangmo shop. Sitting at the fragrant little table,

It's not good to savor the fragrance of Zhuang steamed buns!

Old Yin Jia Hai Shen provides you with