There are two kinds of steamed bread: one is called "dry food", and a small amount of flour ground from corn bran can be used to steam dry food. The other is called "soaked", which is made of pure bran flour and soaked in porridge, so it is called soaked.
laborers who work in the mountains eat dry food, and non-laborers who don't work in school all eat soaked food.
Although chaff is hard to swallow, it can sustain life and is the main food for mountain people.
In the 196s, when the local chaff was eaten up, they went to Anyang, Henan Province to buy in large quantities. A schoolboy doggerel said, "Wang Jinzhuang, Shexian County, bought bran to Anyang. The strange people in the mountain high road are strong, and they can't catch it. "
in p>198, the household contract responsibility system was implemented, and the chaff corn cob was gradually transformed into corn cob and millet cob.
The special features of corn-flour steamed buns are unique varieties of corn and ingenious methods.
Baimaya, Jinhuanghou, etc. are old corn varieties left over from history, which have a special fragrance and can keep their own seeds and be planted continuously for hundreds of years.
when grinding flour, the corn kernels are cooked with water, put on a stone mill, pulled by donkeys, ground into flour, and sifted manually, which is called "fine flour". Spread a poncho on the roof, pour the wet surface, spread it out and dry it in the sun.
fine corn flour and white flour are mixed in a ratio of 2:1, and then a proper amount of white sugar is added to mix evenly, so that the proportion of corn flour can be increased.
slowly pour boiling water into the mixed flour, and stir constantly with chopsticks to scald the flour into dough. When it's cool enough to not burn your hands, start kneading the steamed corn bread, put it in a steamer, and it will take 3 minutes to get out of the pot ...
Another way is to "tear the steamed corn bread", knead it at night, put it in a cage, and steam until the water rings, and turn off the fire. Get up in the morning and then light the fire and steam again, so that the steamed corn bread is sweet without adding sugar.
The steamed corn with millet noodles is another delicacy in the mountainous area of Wangjinzhuang. People grind millet into flour, use warm water to neutralize the rice flour into a thick paste, then cover it for fermentation and keep the temperature, which is called "dough". When the face is fermented to have a strong sweet and sour taste, it can be steamed.
before steaming the steamed buns, pour warm water with proper amount of alkali into the dough and knead it evenly. Pinch it, put it in a steamer and steam it over high fire. After coming out of the cage, Jin Huang Cancan is tender and delicious.
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