Laomo is a kind of food from northern Jiangsu and northern Anhui. It is similar to pancakes but different from pancakes. Baked buns are made by kneading unfermented flour into a soft dough and rolling it out with a rolling pin into a round shape about 0.1 cm thick and about 30 cm of diameter. It is cooked on a round iron plate with a slight protrusion in the middle. This iron plate is generally called “銊” (the word is pronounced ao). The same tool is used for crepes, but crepes are usually larger.
The baked buns taste supple, soft and chewy, which not only relieves hunger but also strengthens the teeth. Children sometimes roll it in white sugar and eat it, which is delicious. There is also the habit of eating steamed buns, which are crispy on the inside and soft on the outside, quite delicious.
Later, steamed buns and cabbage buns were developed. The method of making steamed buns is similar, except they are steamed in a pan. Caihezi is prepared by adding leeks, eggs, salt, oil, etc. in the middle of two pieces of fried buns, then frying them again before eating them. It tastes the same and requires no other accompaniments.
If you go to Huaibei, Xuzhou and other places, you must try it, I guarantee you will not regret it.
Laomo: (Fucheng people read it as shui luo mo):
It is also divided into water-laomo and laomo: water-laomo is steamed and laomo is half cooked in a pan without oil, the former is tender and soft, while the latter is dry and chewy.
The skin of the bun is larger than that of the rolled bun and it is not as translucentcide. The raw material is also flour. It is rolled out thinly with a rolling pin and steamed or baked. pan.
The side dishes are: vinegared mung bean sprouts, vinegared grated potatoes and salted duck eggs
When eating, use steamed bread sheets to roll vegetables into a roll. . In order not to stain the clothes, when rolling them, cover a small part of the dish and roll it up so as not to dirty your clothes.