Xuzhou specialties include Peixian dog meatGeographical indication product, Xinyi peach, Pizhou ginkgo and Pizhou white garlic. Xinyi peach is one of the specialties of Xuzhou. It has the characteristics of beautiful shape, bright color, good taste, juicy and sweet, rich and fragrant, and melts in the mouth. Bunched Fragrant Hoof is a famous traditional dish in Xuzhou. Pig trotters have a beautiful appearance, retain the shape, delicious taste and strong aroma of pig trotters, and have a long shelf life. They are a ready-to-eat food. Yaowan mung bean shochu has a mild and sweet aroma, slightly alcoholic nature, long aftertaste and unique flavor.
The origin of specialty products
Top ten specialties in Xuzhou include dog meat and rice from Peixian County. Peach from Xinyi, ginkgo and white garlic from Pizhou. Fuji white pears and red apples from Feng County. Xuzhou's traditional snack, Mi Sandao, melts in your mouth, is sweet and chewy. The packet fragrant clog is also good, it is a traditional dish in Xuzhou. Xuzhou also has many specialties, such as children's cakes, minced chicken, stinky tofu, and steamed buns.
How to make shuiluo buns
When making shuiluo buns, it is recommended to use hot water to knead the noodles. It is not recommended to use cold water for kneading. noodles, because using cold water will be worse than hard noodles, use hot water and the noodles will come out softer.
Shui Lao Mo is a local specialty. It looks a bit like pancakes, but it is not a food and has a long history of consumption.
Preparing babyThese steamed and water-roasted buns are relatively simple and are now a common staple in Henan, northern Jiangsu and elsewhere.
Shui Lao Mo has a better texture to eat and is easy to carry. Unlike pancakes, Shui Lao Mo is steamed in a pan and has a softer texture.
We first knead the flour into dough for fermentation, and then roll the successfully fermented dough into a round cake. It should be noted that the thickness of the round cake should not be too thick, about 0.1 cm.
When making steamed buns, you should not use warm or cold water to knead the dough. You should use hot water to knead the dough. Pancakes prepared in this way will not only be soft and strong, but also. also very thin.
Then place the prepared round cake on the steamer rack and steam it until'it's cooked.
Under normal circumstances, steamed buns are mainly eaten with vegetables, especially grated potatoes and green peppers, which are a good food combination.
How to make steamed buns so that they don't rot easily?
1. Put an appropriate amount of flour in a basin, use cold water in summer, knead it into a dough of moderate hardness, and set aside. It is softer in winter and slightly harder in summer
2 Knead the dough and knead it into a long strip
3 Use your hands to make small pieces for use later. will do them this time. Small, about 30 grams each, usually 50 grams is enough
4. Knead the dough balls one by one into round balls and set aside
5. a rolling pin to roll the dough balls into round balls. AdditionAdd the flour and roll into a thin dough.
6. Use the rolling pin at different angles.Use the rolling pin to roll out the dough thinly, and pay attention to using uniform force when rolling out, so that the rolled out dough is uniform and consistent
7. If you can't buy the above. an olive-shaped rolling pin on the outside, a small rolling pin like this, can also be used to roll out the dough
8. The rolled out dough should be round and uniform in thickness. Also, since it's steamed with dead noodles, the texture will be very chewy, so be careful not to roll it too thick. It is best to eat thin rolls
9. the steamer grill to prevent it from sticking. Use a steam cloth
10. After the water is boiled, put a piece of dough in it, then cover it and steam it
11. After playing the previous song, there isra steam around the lid. After it comes out, open the lid of the pot and put the second one in, and so on, repeating the same action until the last cake is steamed.
12. Once the last cake is in, cover the pan. Steam for another five minutes.
13. Steam until the cakes are done, uncover them one by one and serve them with various dishes.
Original website: http://www.meishij.net/ zuofa/shuilao.html
Shui Lao Mo is a special traditional paste from Henan, northern Jiangsu and other areas. Shui Lao Mo is soft and chewy, thin and delicious, once eaten, it will not become hard even when it is cold. To make the steamed buns, boil the noodles with boiling water, make them softer and knead them to make them smooth. Steamed buns prepared this way will not rots easily.
We here in Henan mainly eat pasta. Steamed buns, steamed buns, steamed buns, etc. are all things we often prepare in our lives, especially steamed buns. They are easy to prepare and delicious, and so. are steamed buns. There are many ways to prepare them, such as dead noodle buns, fermented noodle buns, water roast buns, etc. They are all very delicious. My children especially like to eat shuiluo buns. when rolled with roast duck and various vegetables. Here Let me tell you how to make steamed buns that don't rot easily.
1. Tips for making boiled buns that won't rot.1 If you want to make boiled buns that don'tdo not urinate, it is very important to mix the noodles. Methods for making steamed buns and noodles usually involve mixing the noodles with warm water, using cold water to knead the noodles, half-scalding the noodles, or completely scald them. When making steamed buns, boil the noodles with boiling water. steamed buns produced in this way will not only be softer, but also less likely to rot.
2. When making boiled buns and dough, add a little salt, which can increase the gluten and make it less likely to rot when making boiled buns. The noodles should be softer. the dough is mixed, let it rest for 5 minutes and knead it several times until the dough is smooth. It will not rot easilyt when preparing boiled buns.
2. Steps to make steamed buns1. Prepare the ingredients: 300 grams of flour, 2 grams of salt, 180 grams of boiling water
2. by ourselves. It tastes full of wheat flavor. Put the flour in a basin, add salt, stir evenly, scald the noodles with boiling water, slowly add the floc, knead into the dough, cover with plastic wrap and leave. let stand 5 minutes.
3. Let the dough rest for a few minutes so that it is easier to knead and smooth. After kneading, let it rest for another 5 minutes. Knead it again and knead it several times. When you cook the steamed buns in this way, not only will they not shrink, but the steamed buns will be more fluffy and delicious.
4. Sprinkle dry flour on the cutting board to avoidmake sure it doesn't stick. Place the dough on the cutting board, knead it into a long strip, then divide it into small, equal-sized portions. and press it flat. Use a rolling pin to roll out a crepe, the thinner the better.
5. After everything is spread, add enough water to the steamer, cover the basket with a cloth, boil the water, put the rolled cake in one piece, cover the lid and steam for 50 seconds, then put the second piece in and steam it for 50 seconds. Just put it in one by one and steam it. After putting the last piece in, steam it over medium heat.
Summary: Thin, soft and delicious steamed buns are ready. The prepared steamed buns are rolled with various meats and vegetables and are very delicious. Make bunsSteamed is also very simple, and I do it. make them often because my kids love to eat them. As long as you master the skills above, the steamed buns you make will not only be soft and fluffy, but they will not rot easily and harden even after cooling.