Suofen

The best cooking method for Suofen is frying, which is also a special snack for relatives and friends in Dongyang.

before frying, soak the shredded noodles in hot water, then drain the water, quickly stir-fry in a hot pot, add various seasonings, add shallots when the shredded noodles are pink and golden, and serve after serving.

In 2117, the National Village Official Forum was held in garden village, Nanma Town. At that time, fried noodles were included in the menu for entertaining visitors, and many distinguished guests repeatedly praised them after tasting them.

dongyang suofen is said to have originated in the Ming dynasty and has a history of more than 511 years. now its main producing areas are distributed in xishanjiao, xiaxitan, renhutian and Dongshan.

According to Dongyang County Records in 1932, "Xiaxitan, Linkou and Dongshantou are the most places to collect powder, with a daily output of about 51 tons" and "sold to neighboring counties, Hangzhou, Shanghai and Hexian counties, with an annual income of about 611,111 yuan".

it can be seen that dongyang suofen had a large production scale and a wide market at that time.

in the past, it was a hard job to process the powder, and there were many processes, so we had to look at the weather before processing.

When the powder is processed, it will be sold everywhere, and some even have to rush to Yiwu, Jinhua and other places, and often go back to "Liangtouwu". Therefore, there is a folk song "Get up in the middle of the night, get busy in the middle of the night, and only sleep for two years in three years".

stir-fried meat with steamed bread

At a folk banquet in Dongyang, stir-fried meat with steamed bread is the first meal, which means congratulations on the prosperity of your career.

This dish is actually derived from Confucius' ancestor worship.

Confucius began to use steamed bread and square meat for ancestor worship.

dongyang follows this dish, which coincides with the humanistic connotation of dongyang's "hometown of education".

Before liberation, it was basically popular only in the area of drawing water in Nanxiang, and it was limited to festive banquets.

With the improvement of the level of conversation and the spread of the reputation of steamed bread with meat, steamed bread with meat has now become a national trend, not only from folk farmers to high-end hotels, but also from festive banquets to all banquets including funerals.

without steamed bread and meat, no matter how many delicacies you serve at this banquet, the host of the banquet will lose face in front of relatives and friends.

traditional handmade steamed bread has to go through many processes, such as koji making, wine making, dough mixing, kneading, making, preheating, cooking, coming out of the cage and so on.

In this koji-making, the juice of Polygonum cuspidatum after being washed and fermented in a jar should be mixed with wheat skin, and then wrapped with lotus leaves to dry, so as to make steamed bread koji. Only by this kind of steamed bread koji can the taste of steamed bread be pure.

Then, like making farm wine, glutinous rice is mixed with a certain proportion of Polygonum cuspidatum to make steamed bread wine.

The steamed bread wine is not sweet, but slightly astringent.

the dough is mixed in a large noodle jar, and at least a few dozen catties of flour are poured in.

traditional steamed bread is also divided into two sides.

the dough should be well mixed and dried before use.

kneading dough is the most laborious job, and young people sweat profusely in cold weather.

Because it takes no effort to knead the insufficient and even dough into a delicate and soft dough (the whole dough should be carried by hand, and the exposed part should flow out like water to be finished)?

and making steamed bread is the most difficult.

Knead the dough with the head and the two sides together with both hands, and slowly melt the two sides with more weight than the head into the head, and the head gradually turns into a steamed bun bag outside.

but if the craft is not at home, the steamed bread will be exposed.

the cooked steamed bread should be preheated in the steamer.

whether steamed bread can develop well depends on this process.

Too high or too low temperature will turn steamed bread into hard pimples or small mushrooms.

Steamed buns are also very particular when they come out. You need a person with quick skills and eyes to take a bamboo stick and quickly tie it on each steamed bun in the scorching heat, so that some steamed buns will bulge again.

He will grab the steamed bread that doesn't bulge with his hands and throw it hard, and the steamed bread will come back to life, turning the bread into a chubby steamed bread.

The steamed bread is semi-circular, soft and tough. When you grasp it with your hand, the whole steamed bread will shrink into your palm, and when you let it go, it will recover as before.

Cover it with the words "happy in red" or "blessed" or "longevity", and then spread it out. When it cools, you can pile it up for collection.

as the saying goes, steamed bread is old wine.

Therefore, the steamed bread is eaten while it is hot when it comes out of the cage, and it tastes particularly good.

Now, some people who make it to the banquet directly ask the steamed bread shop to deliver the steamed bread that has just come out of the cage. This is the reason.

As for stir-fried meat, fresh pork used to be cut into triangle-shaped chunks with a width of about half a catty, but now it's changed into one or two small squares. First, it's cooked in a pot with slow fire, which means slowly stir-fried meat in the local dialect, hence the name.

when you stick a hole with chopsticks, you can take it out again and braise it with brown sugar coke, cooking wine, Jiang Mo, spices and other condiments.

Sprinkle chopped green onion on the plate, and some of them are decorated with some green bamboo shoots, so that the stir-fried meat with complete color and fragrance is ready.

Suomian

Dongyang specialty Suomian, also known as Changshou Noodles, is mainly produced in dawn village, Weishan Town, Dongyang City, and has been a traditional product for hundreds of years. Dongsui brand Suomian is an honorary product of Weishan Branch of Dongyang Farmers Club.

It belongs to the traditional high-quality agricultural products, and is an ideal food for the elderly, pregnant women and people to adjust their tastes at home.

"Suomian" is one of the famous noodle products unique to rural areas in Dongyang.

It nourishes the stomach, and its nutrients are easy to digest and absorb, so it is the preferred staple food for lying-in women.

With the convenience and development of the transportation industry, more and more "noodles" have become a well-known green food flowing to the society, which is a household name.

the whole process of noodles processing: "mixing noodles-Lamian Noodles-drying noodles-collecting noodles".

noodle mixing: put some salt, neither too much nor too little water; The surface should not be too hard or too soft; Lamian Noodles: This is a technical job. The hand must seem to have lightness skill, and the hand force should not be too light or too heavy, otherwise it will be broken or uneven. Sun-dried noodles: sun-dried time should also be appropriate. If sun-dried noodles are too dry, the noodles will be easily broken. Close the noodles: you must also be very careful and make it beautiful and tidy.

sugar syrup

"July 31, sugar syrup" means that on the 15th day of the seventh lunar month, people don't make a fire to cook, but they all take sugar syrup as their staple food.

Now, as soon as long summer is over, sugar bottles will be listed ~