Gourmet special
Da Lieba is the most distinctive specialty in Harbin, and it is called a must for Harbin-style food. The name of "Leba" clearly reflects the integration of Chinese and western cultures. "Leba" is Russian "bread", so it is preceded by the Chinese word "big" because of its size. When you first meet "Da Lieba", you will be amazed by this enormous bread. When the writer Qin Mu came to Harbin, there was a metaphor of "bread is like a pot cover", which was about Da Lieba in Lin Qiu with a century-old charm. Its volume is larger than half a basketball, the standard diameter is between 23-26 cm, the thickness is also above 16 cm, and the net weight of bread is 2 kg. Its bulkiness is heavier than ordinary bread, and it is heavy to carry in your hand. Therefore, it is more important to bring this specialty gift from Harbin as a gift.
Lin Qiu Food Factory specializes in making "Da Lieba", which is produced by the model of "front shop and back factory" introduced by Russian businessman Ivanyakulovich Lin Qiu, the founder of Lin Qiu Company. This loaf of bread has been baked for more than 100 years. Today, when the food content is rich and colorful, Lin Qiu "Da Lieba" is still produced with a daily limit of 160, but it is still in full supply, which shows its popularity and is often seen in Harbin. I like the packaging of "Da Lieba" very much. It used to be the pocket of white drawer cloth, but now it is printed with Russian-style patterns on non-woven fabrics, showing a different style in simplicity and simplicity. In recent years, there has been a refined box packaging, which is slightly luxurious but not as good as the pure taste of cloth.
Often, when friends come, I buy "Da Lieba" to give them a taste of this unique feature, and occasionally I buy it at home to taste it, but it takes a careful body odor to get its taste. This kind of "Dalieba", which is produced by three fermentation processes and baked with unique basswood, oak wood and other hard impurities, has a hard and hard skin and a soft core. It tastes delicious, fragrant in face, wine, salt, fruit and lactic acid, but you may not be used to its sour taste for the first time, but you may really like it after several times. It has a very good feature that its fresh-keeping time is very long, and it will not go bad if it is stored for about 20 days.
No food in Harbin is as famous at home and abroad as Lin Qiu's "Da Lieba", and no food can still be fragrant all over the city after a hundred years. For the city of Harbin, "Dalian" has already surpassed the concept of food. It is a symbol, a culture, and a witness and bearing of the city's history.
Cooking method
Material:
White flour
Whole wheat flour
fresh yeast
table salt
vegetable oil
(hen's) egg
Operation:
1, add salt to the two kinds of flour and mix well.
2. Hydrate the fresh yeast with warm water, add flour and knead it into dough, cover it with a wet cloth, and put it in a warm place for fermentation 1/2- 1 hour until the volume doubles.
3. Take out the dough, put it on the panel, gently knead it for about 5 minutes, make bread green, put it on the baking tray (the baking tray should be coated with oil or covered with baking paper), and then ferment for about 15 minutes.
4. Preheat the oven to 200℃, brush the surface of the bread blank with egg paste, put it in the middle layer and bake it for 15-20 minutes.
How to eat delicious food
It's very big, about half the size of a basketball. Eating "Da Lieba" is not the same as eating ordinary bread. Don't take a piece and eat it. It's better to cut it into pieces, heat it in a Huibo oven, put jam on it, put cheese on it, or put butter and roe sauce on it, and put ham and sausage slices on it as a sandwich. If you make Supor soup to match it, the taste will be pure. You can also shred Leba and eat it in soup and milk, which is easy to digest. Its unique production method is very good for gastrointestinal tract.
It also has a special flavor to eat with Harbin sausage, which was originally named as Lithuanian enema in the Soviet Union and transliterated as Lidos enema. This kind of enema has spread to Harbin for nearly a hundred years. Because the appearance of sausage is jujube red, it is called red sausage by Harbin people. The main raw materials used to produce sausage are meat, sausage casing (animal sausage casing, especially pig or cow sausage casing), sedimentation machine (potato starch is the best), garlic, salt and nitrate. Half of them are lean pork, about one-third of them are fat pork, some of them are also added with lean beef, and the rest are starch and seasoning. The production process is that the lean meat and fat meat are separated, mixed with salt and nitrate and marinated at low temperature (10 degrees Celsius) for three days, the lean meat is cut into pieces and marinated, and the fat meat is marinated with large fat meat plates with skin and coated with salt layer by layer. After pickling, ground lean meat into minced meat, cut fat into pieces, mix with seasoning and minced garlic, and stir into stuffing. Then pour the meat into the casing. After filling, put it in the oven and bake it with wood or anthracite to make the surface of sausage dry and flexible, increase the firmness of casing, turn red in color, drive away the peculiar smell of casing and give the sausage a unique aroma. Bake for about an hour. Then put it in hot water for half an hour. After cooking, the sausage casing is wet and soft, and the color is light and dull, so it is necessary to smoke it. Smoking and baking can reduce the moisture content of the product, dry the casing, produce luster on the surface, reveal the bright red color of the meat stuffing, increase the appearance, and obtain the fragrance before smoking and certain anti-corrosion ability. Do not bake with open fire, smoke 12 hours to become a finished product.