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When it comes to Guo Kun, we still have to look at Shaanxi.
/One of the Eight Monsters in Shaanxi/
Guo Kui is a cake. Although there are many famous Guo Kui in China, such as Jun Tun Guo Kui in Sichuan, Gong 'an Guo Kui in Hubei, Wang Bo Guo Kui and Crispy Guo Kui in Henan, Xihe Guo Kui in Gansu and so on. But when it comes to Guo Kui, we can't get around Shaanxi Guo Kui.
Guo kui
Walking in the Guanzhong area of Shaanxi Province, almost every county has a "county-named Guo Kui". The famous ones are Ganxian Guo Kui, Changwu Guo Kui, Jingyang Guo Kui, Wugong Guo Kui, Qishan Guo Kui, Fufeng Guo Kui, Fengxiang Guo Kui and so on. They will have some special techniques or add some unique spices in the production process. For example, Ganxian Guokui is the most famous, and the most important thing is to press the surface with wooden poles, fully suppress and vent the dough air, which can make the Guokui whiter. When making dough, Changwu Guokui will grind it into powder with local wormwood and then burn it in flour. It is said that flour can be made thicker, and the made pot helmet has a special fragrance. The characteristic of Wugong Guokui is that it doesn't use firewood to burn, but uses the wheat straw after the autumn harvest to cook the pot, grinding the wheat straw and fully burning it, so that the wheat fragrance can penetrate from the outside to the inside.
Gan Guo Xi an kui
In fact, you can see similar Guokui shops in any market in Guanzhong area. Several tables are neatly stacked with pot helmets about 40 cm in diameter and 8 cm in thickness, which are round and thick. It seems that it is not food, but wood for building houses and streets. Few people buy the whole book except tourists now. Let the stall owner cut a piece and weigh it to buy it home.
Look at this helmet. It's big and round.
Because the pot helmet is very thick, in order to bite off the upper and lower crispy skin and minimize the slag, you have to open your mouth hard; In addition, the pot helmet is very hard, so you should use your big teeth when chewing, and eating is far from elegance. The masseter muscle is too hard, the expression control is naturally bad, and the eyes are round. Therefore, there is an image summary in "Shaanxi Eight Monsters": the open-eyed helmet is like a pot cover.
One of the Eight Monsters in Shaanxi
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There are standards for delicious pot helmets.
/Temperature is very important/
There are four criteria for a delicious pot helmet: dry, crisp, white and fragrant. It looks dry and hard, but the outer shell is crisp and yellow, and the inner porcelain is solid. Chew slowly after eating the crisp. It's very biting. The more you chew, the more fragrant it is. When I swallowed it, my mouth was full of wheat.
Guanzhong people call making pot helmets steamed buns, and every family can make them. Roll out the pre-fermented dough until the dough is smooth and moist, knead it into a round thick cake, and turn it into a pot for baking. To make a pot helmet, it is especially necessary to master the temperature and use ground wheat straw to make a fire. Wheat straw is evenly scattered at the bottom of the pot. A big fire is easy to burn, but a small fire is difficult to cook. Only when it is just right can we make delicious food. Nowadays, there are fewer and fewer cauldrons in rural areas, and the shops specializing in making pot helmets have better technical equipment. Everyone has bought pot helmets to eat.
A good pot helmet is very attractive just by looking at it.
Shops specializing in making pot helmets use wooden poles to press the surface of the table, and the edges are turned and folded. In this process, dry flour is continuously added. Fully pressed noodles will make the inner layer of the frying pan helmet evenly divided into several thin layers, and the taste will be better. Then bake two kilograms of dough with a diameter of about 30 cm and a thickness of about 5 cm in a large pot, which needs to be baked twice. The first time, add fire up and down. At this time, the fire should be small and steady, so that not only the bread can be fermented twice, but also the surface of the pot helmet can be baked with beautiful colors and patterns. Some exquisite shops will also press patterns when pressing noodles. After the cake is shaped, it enters the second pot, which is a big fire, and the bottom is baked to make the pot helmet completely cooked. The whole process will go through "three turns and six turns" before it finally comes out.
When cooking a home-cooked pot helmet, you must also keep turning it over | "Er Geng | This pot helmet of Xi 'an has been on fire for 34 years, and the secret recipe is actually this ..."
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Guo kui is not only a staple food.
/Don't miss the pot helmet and pepper/
In Shaanxi, if any folk custom does not trace back to the ancient Shang and Zhou Dynasties, it would be a pity here. Guo Kun, as the name implies, is related to the helmets of ancient soldiers. The legend of "Wang Wen Guo Kui" should be the earliest: it is said that during the cutting week, the marching process was difficult, so all the burdens that could be thrown away were abandoned. The soldiers had food and no pot, so they had to mix the noodles with water and bake them with helmets until they were cooked. When we got off the boat, they were delicious and anti-hungry. This method is simple and easy to operate, and it was soon popularized. A more magical legend is Guo Kun of the Qin Dynasty. Guo Kui made by Qin people generally weighs five or six Jin. When marching in battle, each soldier issued two Guo kui, strung together with cowhide rope, and put it on his chest and back like a wallet. This bulletproof vest is absolutely superior to the general's armor in cost performance. On the battlefield, the arrow shot by the enemy is inserted into a cake of more than ten centimeters, which not only misses the body, but also can be pulled out to supplement its own armaments; When you are hungry, break off a piece at any time and chew it slowly in your mouth, which will kill the enemy too quickly and relieve anxiety. In this respect, other troops have lost to Qin Jun. These are all old legends, but Guo Kui is really the best dry food for going out, because it is sun-dried on kang, which is not easy to go moldy and deteriorate, and it is full of weight and very resistant to hunger.
Isn't it a burden to run with such a big one on your back? ....
Guokui is not only the staple food of Shaanxi people, but also a snack. No matter how advanced the restaurant in Shaanxi is, as long as there are Shaanxi dishes, there will be "Guo Kui plus Chili". Guo Kui's practice has also improved a lot, with a softer shell and smaller shape, which is more suitable for the public's taste. But you must choose local peppers, which are thin and thick, and taste spicy but not spicy. Cut the line pepper into small pieces, stir-fry in oil, sprinkle with seasoning, and make a dish alone, only to eat in the pot helmet.
Guo chillies
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When I went to Xi 'an, I found that Guo Kui was the daily life of Shaanxi people.
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