According to legend, dry food during the march was prone to rot and mold, so the dry food was dried with butter for easy storage.

Gradually, the term Guokui came into being.

It is suitable to eat regardless of the solar term, so all the people in Juntun make fried dough and bake it with firewood. It is famous in western Sichuan for its fragrant, crispy, crispy, tender and slag-like texture.

Tunguokui is the most authentic.

Juntun Guokui is a perfect match with another Sichuan snack, fat rice rolls. The key is to taste better. Regardless of whether it is Pengzhou or Xindu, sea pepper is not a foreign product. It is the Bashu region that can bring it to its extreme.

Almost any shop that sells rice rolls will have Juntun Guokui, beef or pork. Basically, these are the two flavors. In fact, there is not much difference in taste. Guokui is fried first and then baked. I don’t know if this can help you.

, not fried directly.

Guokui, I have no way of verifying its name. Nowadays, Guokui can only be called fried steamed buns. In the era of material scarcity before the 1980s, when making Guokui, a bamboo tube about 10 centimeters long was used, with vegetables inside.

In seed oil, lowering of temperature causes physical changes in protein properties.

Juntun Guokui is made by using oil to form a kang cake, and then baking it to make the inside and outside of the Guokui well cooked and drained of oil. The surface is crispy and the inside is multi-layered.

Time control must be reasonable. When frying on the oil kang, fry slowly on both sides over low heat without rushing.

Add an appropriate amount of salt and stir thoroughly. The more evenly the salt is stirred, the better.

The seasonings include pepper powder, cumin powder, and salt. Add these seasonings to the pork (beef) stuffing and mix well. This is the seasoning that must be added to the meat filling. Pay attention to the best amount of salty and moderate, do not put too much or too little.

None taste good.

Place the rested dough on the chopping board and knead it into strips, cut it evenly with a knife, add some yeast and bubble ace when kneading the dough, the baked Guokui will be fluffy and plump, with a crispy texture, and will not harden when cooled.

Use a rolling pin to roll the dough into a long strip, spread it with the prepared pastry, then roll up the dough from one end, and then roll it into a long strip and set aside.