Suide snack stall yellow is a unique food in northern Shaanxi. Its raw material is hard yellow rice flour or corn flour, and it can be made by adding some white flour.

Because it is spread with a spatula, it is called "Tan Huang'er".

In some places, it is just called "yellow", probably because of its color, because both rice flour and corn flour are yellow.

When browning, you need to ferment the flour first, then add alkali to make a paste.

Nowadays, most of the stalls sold in the market are millet flour and corn flour, mixed with a little white flour.

There are two types of batter preparation: fermented and unfermented. The finished product of fermented dough is softer, while the finished product of unfermented dough is chewier.

The former is to thin the noodles with boiling water, let it cool and then add the fermented dough until it bubbles and has a slightly sour taste. The latter is to use warm water to thin the noodles.

The skewer used to make Tan Huang'er is commonly known as "Huang'er skewer". It is divided into two parts, the bottom cover and the bottom cover, both of which are made of pig iron.

The spatula is in the shape of a raised arc in the middle, smooth and shiny; the edges are raised, making it easier to scoop in batter and bake it.

The lid is just the right size to snap onto the bottom, and there is a ring on the top for taking off or snapping on.

When spreading the yellow pancake, put the pancake on the stove and suppress the fire. The fire should not be too high, otherwise it will burn.

Apply some oil and pour the batter into the middle of the griddle. The batter will flow all over the griddle. Cover the lid. For a moment, just listen to a "squeak" sound and it's ready. Turn it over and bake it again for about 1~

It will be cooked in 2 minutes. Take off the cover, scoop it out with a shovel and place it on the grate. After cooling slightly, fold it into a semi-circle and serve.

The qualified finished product is brown in color but not mushy, and tastes delicious, which is very lovable.

The raw materials of tanhuang'er are millet flour, corn flour, rice flour, sorghum flour, buckwheat flour, etc. You can also use mixed flour of millet flour, corn flour and a little white flour.

Take an appropriate amount of flour and mix it into a paste. After fermentation, scoop it out with a spoon, pour it evenly into a griddle and steam it.

The 銊子 used to make Tanhuang'er is commonly known as "Huang'er 銊" or "銊er". It is made of pig iron and is divided into two parts: the 銊 body and the lid.

There are three short feet cast at the bottom of the spoon. The body of the spoon is round, with a bulge in the middle and a raised ring shape around the edges. The surface of the spoon is smooth and shiny.

The lid is in the shape of a bowl and has a ring or button on the top for easy opening and closing.

When baking, place the griddle on the stove. After the bottom of the griddle is heated, first apply cooking oil, then pour in the batter, cover and steam.

After steaming for about two to three minutes, you can hear the "sizzling" sound of water vapor in the pan, indicating that the yellow rice is cooked.

At this time, the stall maker takes off the lid, shovels out the yellow pieces of the stall with a small shovel, puts it on the grate to cool down, and folds it into a semicircle after cooling slightly, and it's ready.

Chuo'er Tan Huang'er is brown in color, sweet and delicious, very lovable.

There are two types of tanhuang, fermented and unfermented.

Fermented and soft, unfermented and chewy.

Whether it is fermented or not depends entirely on the preference of the eater, and salt or sugar, as well as other seasonings, can be added according to the different tastes of different eater's.

The amount of fire must be strictly controlled when making the stalls.

If the firepower is not enough, it will be time-consuming; if the firepower is too strong, the food will be burnt.

The tan huang'er made by experienced masters, every piece is burnt but not burnt, and the color and aroma are excellent. This is nothing but familiarity.

The Huaining River, in the Spring and Autumn Period, was the land of Di. It was the place where Chong'er, the prince of Jin Dynasty, took refuge. This is where the story of Jie Zitui, the follower of Mr. Jin, who cut off his penis to worship the emperor, took place.

Local people still call the Huaining River Chong'er River.

Legend has it that Chong'er, who ended his nineteen-year escape, became Duke Wen of Jin and rewarded his followers, but Jie Zitui lived in seclusion in Mianshan and refused to eat the emperor's salary.

Duke Wen of Jin appreciated Jiezi's eagerness to push him forward, so he ordered the mountain to be set on fire to force him out of the mountain.

The fire spread for several miles and took three days to extinguish.

Later, someone found the fire-burnt bones of Jie Zitui's mother and son under a withered willow tree on March 5.

After hearing the news, Duke Wen of Jin was extremely sad and ordered March 5th every year to be the Fire Ban Day. On this day, fireworks were banned throughout the country and only cold food was eaten. The "Cold Food Festival" was formed from then on.

It is said that when the "Cold Food Festival" first came into being, out of fear that someone would burn firewood and cook, people from all over the country would go deep into the village and check the pots and stoves of each house one by one to see if anyone was lighting a fire for cooking. Anyone who violated the order would be severely punished.

As a result, no one dares to light a fire to cook cooked food during the "Cold Food Festival"; some families who want to make hot food can only secretly build a temporary stove with stones in the "Touzaokou" or in the yard and light a fire.

Cook.

To this day, in some places, people still build temporary fire stoves when they are cooking and cooking, and most of them do not use the stove at home.

Not every household has the hot sauce made from Tan Huang'er.

In a village, there are at most a few cooking utensils like spoons, so before the "Cold Food Festival", people pass them around and use them in turn.

According to folk custom, when borrowing a spatula, you need to put it in a basket and wrap it tightly with an apron so that others cannot see it; especially do not let a dog see it. If a dog accidentally sees it, the prepared spaghetti will be fragile and boring.

This is a ridiculous and ugly custom in the countryside, and it actually makes no sense at all.

In some places in northern Shaanxi, there is also the custom of eating Tan Huang'er on April 8. There is a saying that goes: "April 8, if you don't eat Tan Huang'er, you won't get sick, and if you eat Tan Huang'er, you will collapse" (one saying "April 8"

8. If you don’t eat tofu, you won’t get fat. If you eat tofu, you will collapse.”)

It is said that the 8th day of the fourth lunar month is the birth date of Buddha Sakyamuni. It is still unknown whether eating Huang'er on this day is related to commemorating the birth of Buddha.