My hometown is Gaomi, Shandong.

There, it is the hometown of Mo Yan, a famous writer and Nobel Prize in Literature winner.

Gaomi cuisine is well known. Recalling the past in Mo Yan's hometown, he wrote a doggerel: "The leek stove is covered with fat diced, and the white flour pancake is wrapped with green onions. Add another dish of bean paste, and you will be unhappy without thinking about it. "

Mo Yan mentioned ladle, single cake and bean paste in the poem, which is really a high-density food. But the most representative is the high-density furnace ladle.

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After graduating from college, I went to work in other places, and I went home less often, so I had less chance to eat high-density steamed buns.

In this city where I live, some people also make buns, but when you eat them, you will never find the feeling of high-density buns. There are also some ladle shops with the signboard of "high density ladle". You go in and eat, but you still can't. Outsiders playing "high-density furnace ladle" is always not as delicious as high-density people playing "high-density furnace ladle".

I also go back to my hometown several times a year. When I go home, my mother always asks me, "What do you like to eat?" I said, "I just want to eat steamed buns." Later, whenever I went home, my mother would make noodles in advance and prepare steamed buns.

Stove buns are delicious, but they were often not eaten in rural areas in the past. You can only eat it on holidays and when you improve your life. At that time, there was a stall for cooking steamed buns in the market. When adults go to the market, they often bring back a few boiled buns to relieve their children's hunger.

Now that the countryside is rich and the living standard has improved, cooking and eating have become commonplace. In the rural market, there are still booths for making furnace buns, but no one takes them home. Rice spoon stalls are mainly sold to businessmen who can't eat on time in the market.

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A few years ago, Gaomi furnace bag was rated as "Shandong famous food".

This food brand is very cultural. According to legend, during the Han Dynasty, a famous general Han Xin was active in Gaomi area. He has a chef who is good at making ladle, and he is very appreciated by Han Xin. The chef recruited a helper from Gaomi, but the helper secretly learned the art and learned the technology of making furnace ladle over time. In this way, the high-density furnace ladle was passed down from generation to generation.

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The reason why high-density ladle is famous for its delicious food is always unique. Its main characteristics are soft skin, full stuffing, crisp slag and fragrant oil.

There are several tricks to master when playing high-density furnace ladle:

Flour: Flour starter, preferably yeast. The dough should be soft so that the spoon won't burn the wood.

Stuffing: It's best to use fat pork belly, which tastes more fragrant. Dice the meat, don't chop it into paste. Vegetables can't be cut into pieces. If they are too broken, they are easily cooked too badly and lose their flavor.

Make skin: it is bigger than dumpling skin, not too thin.

Steamed Bun: Keep your mouth down. This is also a feature of high-density furnace ladle. There is a saying: all the steamed buns in the world are facing up, only the high-density furnace is facing down. It is said that this is to let the filling juice fully soak the folds at the mouth.

Add water: after the spoon is put into the pot, prepare a bowl of water, preferably warm water, add a little flour, stir well, and pour into the pot to soak two-thirds of the buns.

Temperature: after adding water, turn on the fire. After hearing the creaking sound, turn off the fire. Without water, the ladle is cooked.

The above are just some tips for making ladle, and some techniques are not detailed.

If you can't, come over sometime and I'll teach you. You really don't want to learn. I'll make a pot for you to taste.