Text/Wei Progress. Live up to my hometown Qingdao. There are many kinds of delicacies, among which the stove bag is the most smoky.

Stove buns, also called fried buns or pan-fried buns, are a very common local food. They are made from fermented dough, stuffed with fresh vegetables and pork, and kneaded together into a round shape. They are also similar to yurts.

Somewhat similar.

When the pan is hot, add oil. Place the buns with their mouths facing down. Arrange them neatly one next to the other around the pan. Brush oil on top and pour batter water on them. Cover the pan with a lid. Bring to a boil over high heat and then simmer over low heat.

Until the soup in the pot slowly dries up, a fragrant aroma comes out. Use a shovel to scoop up the buns and put them on a plate, with the bottom facing up. A pot of shiny, round and swollen buns with golden scum on the bottom is ready.

alright.

It is said that Qingdao’s fried buns originated in Gaomi, the hometown of Nobel laureate Mo Yan.

The literary master Mo Yan once wrote a limerick about the tempting and delicious high-density stove bags.

Stir-fried diced fatty pork with leeks, and scallions rolled into white flour pancakes.

Add a dish of bean paste and you won't be happy even if you think about it.

The poems are popular, interesting and easy to understand. Reading them will open your taste buds and make people eager to taste them.

Some people say that Qingdao's stove bag originated from Jimo.

According to historical records, in the second year of Yongle in the Ming Dynasty (AD 1404), three brothers of the Hu family moved from Luoyang, Henan to the south of Jimo City, Jiaodong to settle down and established Hujia Village.

After farming, he runs a pan-fried bun business on the beach of the Huaishe River outside Jimo City. Every time there is a market, diners gather here.

Because the simple restaurant looks like a grasshopper cage, diners call the fried dumplings "grasshopper cage".

In the early years, the stove bag appeared in the market and became one of the unique delicacies, warming the hearts and minds of the small traders and hawkers who work from dawn to dusk.

Making steamed buns in Qingdao is not called making it, it's called making it. The steamed bun shops in the market are called packing shops.

The owner of the tent is very diligent and usually has the tent set up at three or four o'clock.

Men are busy setting up stoves, washing pots, chopping wood, and lighting fires.

Women clinkingly chop stuffing, knead dough, and make steamed buns.

When the stove is hot, brush the oil, place the buns in the grate around the body of the pot, bite their tails one by one and place them in an intimate arc shape, and brush a layer of floating oil on top.

Add an appropriate amount of noodle soup (soup made from flour) to cover the buns.

Close the lid, bring to a boil over high heat and simmer over low heat. It doesn't take much, and the sweetness of the wheat and the smell of the fillings float in the air.

It makes the passers-by raise their nostrils and inhale greedily, and the gluttons in their abdomens squirm.

Smelling the aroma of the steamed buns, the vendors who had gotten up early to sell their goods suddenly felt hungry and gathered in groups of twos and threes in the tents.

First, grab a handful of garlic cloves from the basket, pour a glass of soju, sit down on the long table, and shout to the shopkeeper, "Ten stove bags."

The shopkeeper over there responded: "Here you go -" He quickly put the pot on the plate and delivered the beauty on the plate to the guests.

Goodbye to the cold stove bag sitting on the grate. After being tempered by the fire, it is white and fat, wrapped in fairy spirit, and looks graceful and luxurious. Under the golden coat, the oily body is as passionate as fire, attracting people.

The eyeballs of every diner.

The vendors' eyes were shining and they couldn't wait.

I hurriedly picked up the steamed bun with chopsticks and bit it into my mouth. The soup splashed out after one bite. The aroma of pork combined with the freshness of vegetables were so intertwined that they were inseparable.

Chewing it in your mouth will bring out the fragrance in your teeth and cheeks, and your face will show surprise, just like tasting famous food.

After eating, apply radiant color on the corners of your lips, which is extremely gorgeous.

In the poor years, "going to the market to eat buns" was like a heavenly sound hovering in the ears, increasing people's desire for delicious food.

When a child is crying and cannot be comforted, as long as he says there are stove buns to eat, the crying suddenly stops, and his little face is filled with tears. His pitiful appearance makes the adults in the family feel very sad.

No matter how tight my money is, I still think of ways to get one or two stove bags to fulfill my wish.

I was particularly gluttonous when I was a child, and I was often tortured to the point of going crazy by a few steamed buns.

As soon as I heard that my father was going to attend a big market, I hurriedly stepped forward and grabbed his clothes, and climbed onto the back seat of the bicycle.

If not for anything else, I went there just for a few delicious stove bags.

As soon as my body touched Daji, the rich aroma of steamed buns hit me head-on from a few streets away and entered my nostrils.

He ran to the bun shop in three steps at a time, drooling and staring at the valuable stove buns in the basket. He refused to let go despite his father pulling him from left to right.

If he is lucky and has a lot of money, he will generously buy a few and give them to himself to sate his greed.

When the money bag was withered, my father had a sullen face and red eyes. He stepped forward and grabbed my little arm and left. Tears gushed out like a spring in Honghu Lake, and he burst into tears.

In the years of poverty, every household lived in embarrassment, and only during holidays could they eat the stove buns made by their mother.

Among them, the pork and cabbage stuffing has the best taste.

The vegetables are seasonal vegetables fed by Tujia Fertilizer.

The noodles and pork were saved by my mother for most of the season.

Just to celebrate this holiday, the whole family can have a delicious meal of steamed buns.

As this day came, she tightened her belt and lived a dull life.

The delicious taste of the stove buns mainly depends on the exquisite craftsmanship of the housewife.

The secret is not only in the preparation of fillings, but also in the degree of cooking of the noodles.

The dough that has risen in place forms a honeycomb shape and is very elastic when pressed.

The steamed buns require the dough to be soft, so that the steamed buns will be fluffy and soft.

Chew the dough in your mouth to make it pop, bringing out the flavor of the wheat to its fullest.