Guokui is a local traditional pasta snack that urban and rural residents in Guanzhong area of Shaanxi Province and Wuwei area of Gansu Province like to eat. Guo Kui is one of the eight eccentrics in Shaanxi. It is called an open-eyed kettle helmet, which is like a kettle lid, that is, it is helmet-shaped, and it is also called a kettle helmet as the name suggests. Guo kui has a fine production process and is known as simply white fragrance. Hard and chewy, crisp inside and crisp outside, white and shiny and delicious.
The cake is two feet in diameter, round and thick like a pot cover. Guo kui originated as a gift from grandma to grandson He, and later developed into a kind of convenient food with flavor. The production of Shaanxi Hukui can be traced back to Shang and Zhou Dynasties. According to legend, King Wu of Zhou used the kettle helmet as a soldier's commissary when he cut Zhou. There is also a kind of pot helmet called Wuwang pot helmet in Xifu area of Shaanxi Province.
The origin of the extended information pot helmet was not originally called a pot helmet because it was shaped like the cross section of a stump. At that time, when Qin Jun marched, the soldiers distributed large and thick cakes, tied with cowhide ropes, one in the front chest and one in the back chest. This special way of carrying has become personal protective equipment and played a role in armor in sudden battles. Then the soldiers called the mound cake Guo Kui.
Ingredients: pork belly, green onion salt teaspoon, pepper g, chicken essence teaspoon, dough flour g, water g, stir-fry the pepper in a pot with low heat, and put it into a cooking machine to grind it into pepper. Choose the ratio of fat to thin pork, cut it into pieces. Personally, I think the cake is both crispy and fat. Put it into a cooking machine and mince it. Add chopped green onion. Add teaspoons of pepper and chicken essence, add salt, stir well for later use, dissolve yeast powder with water, add flour, stir with chopsticks to form a dough, knead into a dough, let it stand and ferment the dough made the night before half an hour, and take it out the next morning.
Knead the dough until the surface is smooth, divide one portion of noodles into components, and roll it into an oval shape with a rolling pin. Spread the meat on the bread, roll up the cake and eat it in minutes. Roll the cake into a round cake with a rolling pin, pour vegetable oil into a hot pot, fry until golden oil is slightly more than half of the preheating degree of the oven, bake for minutes and take out the cake.