I always like to eat Guo Kui, and I prefer to eat China steamed stuffed bun. Guo Kui is easy to handle. You can eat at home, but you have to pay for authentic Chinese steamed buns. Because authentic Chinese buns can't be made at home, there is no special oven for scones. However, in order to satisfy my hobbies, I always like to slice my helmet with a kitchen knife and treat myself with Sichuan-style pork, salt-fried pork, shredded pork with Beijing sauce, braised pork with plum or other meat dishes like cumin-fried meat.
But this can only ease my desire. Every time I go shopping or do business in the city, I don't like other foods very much. I just want to eat China steamed stuffed bun and cold rice noodles. These two kinds of food are very satisfying, perfect, economical and affordable. Walking on the streets of Xi 'an, there are not a few people selling Chinese hamburger signs. Even in Shangzhou, my hometown, there are more than a dozen people selling Chinese buns. But there are very few real ones. I often eat Chinese hamburger in a shop opened by a friend in Shangzhou. Because it's delicious, I stole a little skill in making Chinese buns.
Authentic Chinese hamburger should be Chinese hamburger with gravy, and the meat is pork belly marinated in advance. Add stock, onion, ginger, salt, crystal sugar, Chinese liquor, yellow wine, dried chili, monosodium glutamate and seasoning bag (cinnamon, star anise, fennel, licorice, clove, angelica dahurica, kaempferia kaempferia, pepper, cinnamon, Chinese liquor, etc.) into the pot. Steamed bread is a kind of Baiji steamed bread baked with a special oven and charcoal fire, rather than a cake baked directly by many people in order to save trouble with electric cake stalls. This kind of pancake tastes much worse than Baiji steamed buns when it is used to sandwich meat, because it is not directly baked with fire, and it does not feel fluffy and crisp when chewed in the mouth.
Authentic Baiji steamed buns need to be made of high-gluten flour with water and a small amount of oil and salt (the general formula is 5 kg of flour, 2.5 kg of water, 20 g of salt and 0/00 g of oil/kloc), then kneaded into soft dough, left standing for about 30 minutes, and then pulled into thin strips one by one and coated with sesame oil. Place the dough on the iron plate at the mouth of the stove, bake and set, and then stand on the inner wall of the mouth of the stove under the baking tray until it is cooked.
The oven should be made of a big iron drum, covered with yellow mud, with an iron plate on it and a stove under the iron plate, so that the steamed bread baked is more delicious than the pancake pot. If you really want to make it yourself, as long as you put your heart into it, you will surely get the same authentic China steamed stuffed bun. Because it tastes delicious, I made my own meat buns, which are richer in raw materials than take-away, free of charge, and have much more meat. The cost of eating is low, and the whole family can enjoy them easily, and the taste is better than take-away. Before you clip the steamed bread, you should cut a knife along the edge of the steamed bread with a knife, then chop a piece of pickled bacon on the chopping board, insert it directly into the steamed bread with a cut, and pour a little marinade into it to make a hot, crispy and fluffy steamed bread. Take a bite, the steamed bread is fragrant and rotten, fat but not greasy, rich and mellow, with endless aftertaste. Quite a bit of "hamburger beef" flavor. Every time, I have to eat at least two or three to satisfy my desire.
Besides eating cold rice noodles, I occasionally eat porridge, rice noodles and hot soup. I am used to making a meat bun, and that kind of comfortable feeling is really comfortable and moist!
Winter batter
Anyone who has read the works of Jia Mou, a famous writer, knows the place of Shangzhou, and is familiar with the phrase "mashed potato soup is a knot in one's heart, except for the fairy, it is me" circulated in Shangzhou, Shaanxi, my hometown.
Shangzhou is mountainous and its living conditions are naturally quite backward, but it is this backward and closed living atmosphere that has formed the unique dietary customs of the local people. Shangzhou people are also mainly pasta. Because the local area mainly produces wheat and corn, people's diet mostly revolves around wheat and corn to eat differently. Thus naturally formed its own unique dietary customs-generally eating corn paste in the morning and evening, eating noodles jiaozi at noon, and occasionally eating rice, but the feeling of eating rice is always not as practical and comfortable as eating noodles.
Whether in winter or in Xia Xia, this eating habit has never changed. In Shangzhou, people call it corn paste soup. Usually in order to cover up the monotony of the paste soup, it is customary to cook some beans or potatoes in the paste soup pot when cooking. Don't underestimate this kind of boiled soup, if it is not cooked thoroughly or stirred frequently, it will not have fragrance. If you want to cook it thoroughly, you'd better cook it slowly with a large piece of wood firewood.
People in the mountains don't lack firewood, and the real fire-resistant firewood is the old roots of cutting trees. Hometown people commonly call roots firewood. Because a knot in one's heart firewood is resistant to burning, it can not only cook well, but also be used to keep warm, and there is no firewood smoke. So, in the middle of winter, a large family is eating mashed potato soup and baking a brazier with a lump of hot coal. That kind of comfortable feeling is really better than the fairy!
In the past years when food was scarce, noodles and soup surrounded the whole day, and it was absolutely impossible for a large family to eat flour and rice at every meal. People use noodles and paste soup to make a common and warm mixed meal-paste soup noodles. Especially in winter, all kinds of vegetables have been out of people's sight, and there are only some winter vegetables such as potatoes, radishes, Chinese cabbage and lotus flowers that are easy to store. At this time, in order to match these vegetables with coarse grain flour and rice, noodle soup paste is the first choice on people's dining table.
The method of noodle soup paste is very simple. First roll a proper amount of noodles according to the population, then spread them evenly on your face and shake them evenly for later use (noodles are suitable for diamond slices or a bunch of short noodles); Then prepare some winter farm vegetables such as cabbage, potatoes, carrots and lotus roots, wash the potatoes and cut them into hob blocks; Then cut the cabbage, lotus root and carrot into pieces for later use. When the clean pot catches fire, add a proper amount of cooking oil and heat it to 70% heat. Add shredded ginger, chopped green onion, minced garlic, dried chili and green garlic, stir fry in the pot, then add the chopped vegetables, and add a proper amount of refined salt, pepper, soy sauce, sesame oil, chicken essence and monosodium glutamate while stirring. Stir-fry until 80% cooked, and put in a container; Then, after washing the pot, pour in the right amount of cooking oil. When it is 80% hot, add a small amount of bean paste to stir-fry red oil, then add potato pieces in turn, add salt suitable for the whole pot while frying, stir-fry a little, and then inject water into the rice. After boiling, you can mix in the corncob. When stirring corncob, shake with one hand and stir with chopsticks with the other hand to prevent corncob from sticking to the pot. It is generally estimated that the maturity of corn grits is like second-rate cooking. Therefore, it is better to eat less than more, because corn grits will swell and paste when cooked, so we must master them well. After the corn grits are stirred, cook them with bumps and slow fire until the corn grits and potato pieces are ripe, and then you can cook the noodles. At this time, the firepower can be slightly larger to prevent the noodles from sticking to the pot in a short time after cooking. The ratio of noodles to grits is 3: 1. After the noodles are cooked, add spinach or Shanghai green, pour in the pre-fried vegetables and stir well. Finally, sprinkle with shallots and chopped parsley, and a pot of steaming, fragrant paste noodles will be ready!
According to personal needs, after scooping into a bowl, or adding old vinegar or oil, plus carrots, green spinach, yellow corn and white flour, people want to talk. In this cold winter, eating a bowl of batter will make you warm all over. No wonder there is a saying in Shangzhou, my hometown: "The immortal will stand in front of my door when he smells the batter." This shows how tempting the paste soup is to people. For enrichment, you can also add tomatoes, green peppers, onions or leeks when frying vegetables. I believe it will taste better.
Maybe it's because noodle soup is more affordable. In my hometown, when there is a wedding or funeral, many people come to help me. It's not easy to make minced meat noodles. Eat jiaozi, which is even more unrealistic. Then, the most convenient and quick is this common and popular batter.
Li JIU mi Xin dou Zha mo
My hometown and countryside have the custom of making tofu every year. Whether I have money or not, tofu is essential. Every time you cook tofu, you can eat fresh tofu and more than half of fresh bean dregs.
In previous years, these fresh bean dregs were never willing to feed pigs, so they were used to make bean dregs buns. At the end of each year, after tofu is ready, steamed buns are started. At that time, there were many children and there was always not enough to eat. Bean dregs can also be placed on the staple food to fill the rations. Except steaming a cage of white flour steamed bread, all the bean dregs were steamed into bean dregs steamed bread, but the simple bean dregs were in a mess and could not be formed, so one-third of the bean dregs and two-thirds of the corn flour were spread into sticky cakes in the steamer. After steaming, it becomes a bean dregs steamed bun. Every time you eat, just cut a piece, cut into finger-thick buns, and bake them in a pot until they are golden on both sides, and you can eat them. Chewing in your mouth is simply residue, sweet and delicious.
In the era when there were more wolves and less meat, the rough bean dregs steamed buns were not pleasing to the eye, but they were delicious. Because in addition to eating bean dregs buns at the end of the year, it is rare to enjoy such "preferential treatment" on weekdays.
With the improvement of people's living standards, tofu is still made every year, and bean dregs steamed buns seem to have become a living custom. Every household still has to steam a pot of bean dregs steamed buns every year, but bean dregs steamed buns are no longer pure corn flour and bean dregs. Instead, wash millet, glutinous rice, peanuts, red dates, red beans and sesame seeds, then symbolically add a little bean dregs, corn flour and a proper amount of sugar, and spread them in a steamer for steaming. When eating, cut a few pieces and fry them in the oil pan until golden. Sweet, soft, accompanied by thick bean dregs.
In the first month, every divorced woman stayed at home. After eating big fish and meat in the New Year, she always remembers to fry a few pieces of bean dregs steamed buns and relive the shabby taste of the past. Sweet and soft feeling is both comfortable and appetizing, let alone more comfortable.