Zhuangmo is a specialty of Henan, Shandong and Jiangsu.
1. Zhuangmo in Henan
Zhuangmo in Puyang, Henan is delicious, oily but not greasy. Zhuangmo can be divided into vegetarian and meat. The vegetarian stuffing is made of vermicelli and onion with some local special raw materials, while the meat is made of meat and other seasonings. The shape is round and similar to that of ordinary pie.
2. Shandong Zhuangmo
One of the famous foods in Yuncheng, Shandong Province is Zhuangmo, which is oval in shape, about 3 cm long, and has four layers of skin. The stuffing of the dough and meat is mainly fresh mutton, and there are also vegetarian fillings, such as eggs and leeks, which are made by stirring various ancestral seasonings such as onions, ginger, vegetables and sesame oil.
3. Zhuangmo in Jiangsu
Zhuangmo in Xuzhou, Jiangsu Province is also called "Guo Kui", "Guo Pai" and "Mao Zui Mian" locally, and it is made of unfermented noodles. The name of Guo Kui is related to that of Shanxi Guo Kui, and the Zhuangmo near Xuzhou is 3 cm thinner than that of Guo Kui, because it is thin and the heat of Kang is relatively thorough.
Zhuang's steamed buns are very particular about dough.
In short, put the dough on a slate or a stone chopping board, use a rolling pin with one end fixed and the other sitting under it, and press the rolling pin with the weight of your body, so as to knead the dough by hand. It is commonly known that this method is visualized as "kicking the dough", and it is important to pay attention to the dough. It must be new wheat flour with sufficient toughness.
The knowledge of "kneading" and "kneading" is great. How much water, how many noodles, how many times you mix them and knead them, you have to pay attention to them. "Kneading" and "pressing" them, rolling the dough back and forth, and constantly adding noodles. In short, if you don't mix the dough with acid, the man's head will sweat, and it will be difficult to make a "strong steamed bun".
refer to Baidu encyclopedia-zhuangmo for the above contents.