There are two kinds of steamed bread: one is called "dry food", which can be steamed by adding a small amount of corn kernels into bran and grinding them into flour. The other is called "bubble", which is made of pure bran flour and soaked in porridge, so it is called bubble.
Workers who work in the mountains eat dry food, and all non-workers who don't work in schools eat soaked food.
Although chaff corn is hard to swallow, it can sustain life and is the main food for people in mountainous areas.
In the 1960s, when the local chaff was eaten up, they went to Anyang, Henan Province to buy in large quantities. A schoolboy doggerel said, "Wang Jinzhuang of Shexian County, buy bran to Anyang. The mountain is high and the road is strange, so you can't catch it. "
During the period of 1980, the household contract responsibility system was implemented and gradually changed into corn bread and millet bread.
The characteristics of corn flour steamed bread are: unique corn varieties and ingenious methods.
Baima Cliff, Jin Emperor Hou, etc. They are all old corn varieties left over from history. They have a special fragrance and can keep seeds for hundreds of years.
When milling, corn kernels are cooked with water and put on a stone mill. The donkey pulled the stone mill and ground it into flour. It is called "fine noodles" by artificial sieve. Spread a poncho on the roof, pour the wet surface and spread it out in the sun to dry.
Fine corn flour and white flour are mixed according to the ratio of 2: 1, and then an appropriate amount of sugar is added to mix evenly, so that the proportion of corn flour can be increased.
Slowly pour boiling water into the mixed flour, stir with chopsticks and scald the flour into dough. Start when the weather is cool enough not to burn your hands.
Knead the steamed bread, put it in the steamer, and take it out in 30 minutes …
Another method is to "tear the steamed bread", knead it at night, put it in a cage and steam it until the water rings and turn off the fire. After getting up in the morning, light the fire and steam it again, so that the steamed bread is sweet without sugar.
Millet steamed bread is another delicacy in the mountainous area of Wangjinzhuang. People grind millet into flour, mix it with warm water into a thick paste, and then cover it for fermentation and keep the temperature. This is the so-called "dough". When the face is fermented to have a strong sweet and sour taste, it can be steamed.
Before steaming steamed bread, pour warm water with proper amount of alkali into the dough and knead it evenly. Pinch it and steam it in a steamer over high fire. After coming out of the cage, the gold is bright, tender and delicious.
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