Introduction to Huang Er's practice of food stalls in northern Shaanxi

The taste of Huang Er can be adjusted at home. Friends who like to eat sweet food can add some sugar, but they don't like to eat sweet food with salt.

"Huang Er" is a fine example of coarse grains and fine food. People in northern Shaanxi call steamed hair cakes fermented with corn flour or millet flour "Huang Er", which probably means "golden" in color! Then, naturally, they call this kind of cake spread by spreading pancakes "spreading Huang Er", and some places call it "spreading steamed buns"!

My hometown is in northern Shaanxi, and the local diet is mainly pasta. Huang Er is one of the special cuisines, and it is also a classic example of coarse grain intensive cultivation.

Huang Er, a food stall in northern Shaanxi, does:

1. Mix millet flour, corn flour and wheat flour into paste according to a certain proportion, then add yeast for fermentation, and add a little sugar if you like sweets. The picture below shows the fermented batter.

2. Set up the seeds (a special tool for spreading Huang Er, about 2 cm in diameter, with three brackets, a small pot made of cast iron with a convex bottom and a lid on it), brush a little peanut oil on it, then pour the batter evenly into the seeds, cover the lid and spread it.

3. Wait until one side is golden brown, then turn it over and continue to burn the other side.

4. When both sides are browned golden yellow, fold them into a half-moon shape and take out the pot.

Huang Er, which has just come out of the pot, is golden in appearance, soft and sweet in the mouth, and it will be swallowed if you don't pay attention to it. If it is accompanied by a big bowl of braised dishes, it must be the most authentic food in northern Shaanxi.