Luǒ mō, pronounced as "naked touch" in the authentic Zhongyuan dialect, is actually "touch" (with allusions). Steamed bread comes from the Central Plains. As a kind of pasta originated in the Central Plains, steamed stuffed bun has a history of more than two thousand years. Due to the convenient transportation, this kind of pasta is widely spread in the Central Plains, and there are also many varieties in Zhengzhou, Luoyang, Anhui and other places. Han Xin's allusion to the woman's "touching casually" is an orthodox pronunciation.
Lao Mo is a thick cake, which has something to do with Zhuang Mo. It was originally a big and thick cake, but it was made into thin dough in a hurry and eventually became its own.
Starting from Pengcheng, Xuzhou, because of the convenient transportation in Pengcheng, the central city of Huaihai area, steamed buns are widely circulated in this area. Because unpretentious can only be used as a side dish or daily consumption, but because it has no scientific and technological content, it is not so "rare" and has not formed a popular factor. Later, steamed bread developed into water steamed bread and vegetable zygote. Vegetable zygotes are cooked by hand with two steamed buns in an oil pan. Fresh vegetables such as leeks are spread in the middle of the steamed buns, and various seasonings such as eggs, salt and oil can be added. After cooking, they can be eaten without accompanying meals. The classic is the zygote of leek.
Zheng Tong lomo
A black hammer with a diameter of more than one foot (it must be iron convex) is burned with firewood (it must be firewood with high fire temperature, so that the cooked food tastes mellow, the flame is stable and the temperature is easy to control), and the dough with uniform size is "stroked" into a dough skin (shaped like a round "wonton skin" of 20-30cm) with a rolling pin of jujube core. Soft and chewy, it is sealed with ordinary food plastic bags. Because it is dry, it is easy to keep for a long time, and it can be kept for half a month at the longest (of course, it is basically eaten that night, usually a family of three takes one or two kilograms of steamed buns, and some foreign tourists take it away as a specialty, which is cheap and distinctive, and easy to keep, but pay attention to sealing. Steamed buns are a little moist and will not taste good after air drying).
Features: soft when warm, dry and hard when cold, soft and strong, thin and tough, not easy to break, can be eaten with all kinds of dry and wet materials, can be soaked in water, and has light transmittance and low light transmittance.
Heating, such as iron frying and firewood, is an essential factor for the appearance of steamed stuffed bun noodles. Pure steamed bread is steamed bread.
Noun explanation: "Xunzi" is a tool that grinds a thin stone into a turtle's back and then grinds it into a smooth one. Later, it was changed to pig iron casting and evolved into today's "hazelnut". It is a unique cooker in the Central Plains.
Shuilaomo
Wet leather
After the original orthodox steamed buns, the steamed buns are similar in practice, only cooked in a pot and can be eaten with Beijing roast duck and shredded pork in Beijing sauce.
Features: the dough is directly steamed with water, soft, moist, thin and transparent. Suitable for all ages, losing the original flavor of flour baking, easy to chew, easy to break and low in elasticity.
Boiled steamed bread is steamed bread. There is no anti-"turning" action and it has lost its true colors. But because of its beauty, it boarded banquets such as Beijing roast duck.
Honglaomo
Baked buns are baked in an oil-free pan.
Features: driest, tough, slightly poor in taste, too chewy and easy to store. Can be used as vegetable zygote, vegetable cake, etc.
Pots are used to bake steamed buns, and uneven heating is easy to cause paste spots.
There is also a vegetable box cooked in a pot, but if soybean oil or rapeseed oil is added, it tastes different.
3 production editor
Steamed bread is made of unfermented flour (dead noodles) into soft dough and rolled into a circle with a thickness of about 1 mm and a diameter of about 30 cm with a rolling pin. It is cooked on an iron plate (special tobacco) protruding from the middle of a circle. Generally, this kind of iron plate is called "smoke" (pronounced ao). The pan of pancakes is flat, pancakes are generally larger, and everyone starts to eat mechanical pancakes.
Raw material: flour (without fermentation)
On the lower left is a failed steamed bread with a paste point.
Production process:
1, wake up for about 30 minutes.
2. Divide the baked noodles into several small portions and knead them evenly and smoothly without bubbles on the surface.
In order to prevent the dough from sticking to the rolling pin, add a little more flour when rolling.
4. Be patient when rolling, and be sure to add more flour at the beginning.
5. Keep rolling, the finer the better. When it is rolled to a slightly larger size, you can use the method shown in the above figure to roll half of the dough with a rolling pin until it is thin.
6. The hazelnut is hot, so you don't need to put anything. You can cook it after a few seconds.
Note: when cooking, the fire must be big, and the steamed buns baked by too small fire will be very dry and not soft. The baking speed should be fast, and it can be reversed in a few seconds. The finished product after baking needs heat preservation.
Key links: harmony, rolling and brand.
4 Edible Guide Editor
In the past, children would use it to roll some sugar to eat. It's delicious. There are many different ways to eat steamed bread:
Lao Mojuan Zi Shan
Lao Mojuan Zi Shan
Crispy inside and soft outside, full of energy and full of fragrance. Vegetarian cake shops will also add a little black pickles and green peppers to taste.
Roll vegetables to eat.
Shredded potatoes with vinegar, salted duck eggs, rolled over one end, no soup will flow out. Scrambled eggs with Chili peppers, fried a pot of Chili bumps, and rolled a steamed bread.
Soup paomo
Mutton steamed bread is easier to digest than authentic steamed bread, but it is easy to soak. Can only be eaten in soup. Other soups will do.
Caihezi
Leek box, and other vegetables with eggs. Not easy to buy.
Lao mo Juan Lao mo si
Half of the plate is ordinary steamed bread, and the other half is crispy and golden shredded pork steamed bread, which has a special taste when rolled up.
Laomojuan roasted mutton kebab
Steamed buns have also become an indispensable food for barbecue stalls. When you are full of wine, you need to serve some steamed buns, roll a few kebabs and chew them big, which is very exciting.
Mung bean noodles laomo
As the name implies, white flour is replaced by mung bean flour, and the cellulose is higher. There are also miscellaneous grains steamed bread. Fruit steamed bread, mechanical steamed bread. But only hand-made steamed buns with white flour are the most authentic and taste the most authentic.
Boiled bread with meatball soup
Ordinary meatball soup, with steamed bread when cooking. Eat while it's hot.
Red wine laomo
It was invented by foreigners in France on October 24th, 2009/KLOC-0.
Ganmochi and red wine steamed buns
5 main efficacy editing
According to legend, steamed bread tastes flexible, soft and chewy, which can not only suppress hunger, but also strengthen teeth. Eating steamed bread exercises oral muscles and has a good mouth. But if old people and children eat it, they should pay attention to their posture and their teeth, and they can eat it in soup (mutton in soup). Otherwise, it is not good for dental health, and children are prone to "teething", which affects tooth development and is not good for appearance. All over the general vegetable market or community along the street. Generally speaking, they serve their own communities or provide side dishes for restaurants.
6 diet culture editor
Steamed buns, which are widely circulated, have gradually developed into characteristic pasta in Henan, northern Jiangsu and northern Anhui, which looks like pancakes with different tastes, materials and production methods. Because it is simple to make, convenient to eat and easy to preserve, it is popular and is a part of the daily diet of local residents. There is a children's song in the Central Plains, "Round cakes are long in diameter, with yellow and crisp roots and soft outside and crisp inside. Give it to the heroes who resist gold. "
During the reign of Shunzhi in the Qing Dynasty, when the scholar came to the Central Plains as a guest, he wrote in his Travel Notes on the North Road that the steamed bread in the Central Plains was: "White flour is baked into steamed bread with water, and yellow rice beans are cooked into porridge. The north is at least japonica rice, and southerners have to follow the customs. " It can be seen that the folk pastry food-steamed buns, not only has a long history, but also enjoys a long reputation.
March 8th Model Worker Competition
In spring, summer, autumn and winter, the aunts in the streets are more willing to set up a steamed bread stall, use wood as firewood, and put a black iron griddle on the shelf to make a good basin. The dough under the rolling pin is as thin as paper (1mm). Pick it from the chopping board and put it into the frying pan. The bamboo batch dancing in the crackle of firewood turns the dough, and finally put it into the insulated bamboo basket. The seasons are like songs. On Wangling Road, Xuzhou City, northern Jiangsu Province, there is a publicity board in front of a steamed stuffed bun stall, which writes down the legendary story of steamed stuffed buns. While eating noodles, I remembered the touching story of the old woman's dexterity and the old man's quick wits. Steamed buns are strong and tough, which symbolizes the indomitable character of ordinary people in a sense. Nowadays, although steamed buns can't earn much money, their cooking skills are still active in a few streets. Niangs, or mothers-in-law, or sisters, stand up a hammer around a chopping board, knead, roll and pick, and the dough dances under the woman's hand. In the blink of an eye, a thin and round steamed bread will be fine. I think in a few years, with the pace of urbanization, city people should try to ask people to make this steamed bread.
Foreign friend Xuzhou steamed buns in June 5438 +2009 10.
Yesterday was dry, today is me.
After steamed buns, it will be a military-civilian situation. The military and civilians embrace each other, which has always been the tradition of the Central Plains. As a war city, the Central Plains has always been a model of a city with both military and civilian support. This ordinary steamed bread looks ordinary, but the temperature is full of emotion. Passing by the steamed stuffed bun stall on the street, watching the graceful and rhythmic steamed stuffed bun movements is also regarded as a visual enjoyment by foreign tourists and has become a landscape of the city.
Steamed buns have gradually become one of the local folk customs. As fewer and fewer people are willing and able to make steamed buns in hotels, the price of steamed buns has started to rise. Even if the price remains the same, it is not easy to buy. And "steamed dumplings with steamed buns" (steamed dumplings, black pickles, green peppers) can't be sold because there is no supply of steamed buns and high-quality steamed dumplings.
7 the origin of steamed bread
History records a kind of support against gold.
According to the records of Xuzhou literature and history, when Zhao Li, the hero of Xuzhou's resistance to gold in the Northern Song Dynasty, called the masses to resist gold, the local people specially made steamed buns and rolled them into jiaozi, which was crisp outside and crisp inside, and gave them to the hero of resistance to gold. Therefore, the variety of steamed buns has been passed down to this day and has not been lost from generation to generation. Once upon a time There is a folk song circulating in Xuzhou: "The diameter of round cakes is long and the roots are crisp." . The pastry with soft outside and crisp inside is rolled up and sent to the anti-gold hero.
Legend 1: The soldiers and civilians supported Liu Bang, which won the hearts of the people.
According to legend, when Chu and Han contended, Liu Bang led troops to crusade against Xiang Yu. Because Liu Bang's army has been deeply rooted in the hearts of the people because of its strict discipline, it has won the support of the local people. Soldiers are tired of fighting and seldom get enough to eat. In order to feed Liu Bang's army, Xuzhou people used their quick wits and combined with the local crop situation, invented a kind of pastry-Xiaolongbao, which is simple, quick and easy to carry. From then on, Liu Bang won the support of the people, and the morale of Liu Bang's army increased greatly, which provided a favorable foundation for their fighting.
Legend 2: The soldiers and civilians embrace each other deeply.
Southerners in Xuzhou like rice, while people in Shandong in the north like pancakes. Why is Xuzhou the only place in Fiona Fang that likes to eat steamed stuffed buns? When Xiang Yu was defeated (Lingbi, Suzhou), Liu Bangpa Han Xin led 300,000 soldiers to pursue him. At this time, there were only 800 cavalry left in Xiang Yu, fighting all night, and the officers and men didn't eat a meal for several days. Han Xin saw that Xiang Yu's failure was a foregone conclusion, but Xiang Yu enjoyed a high reputation among Xuzhou people. Han Xin used Xiang Yu's failure to discredit him. So I had a plan to find a smart woman to make a cake. At that time, the cakes were so big and thick that they could not be made for a while. Xiang Yu's officers and men will soon pass. How can you make time for making such a thick cake? Han Xin said to the clever woman, "You should touch the noodles, make them fine and cook them as soon as possible." A clever woman used her quick wits to roll it up with a round stick, roll it thin, put it on a hammer, and it was cooked. Han Xin was very excited at first sight and asked him to do more and do well, but he didn't make two big baskets at a time. So he ordered an old man to take the road that Xiang Yu had to take and sell it, and said, "If you don't see Xiang Yu, I'll kill your head when you come back." The old man had no choice but to wait at the designated place in despair.
At first, a cavalry arrived and asked the old man, "When the soldiers were in turmoil and the people fled, your old man was not afraid of death. What are you selling? " The old man said, "I sell delicious food." As soon as the soldiers heard that it was delicious, they wanted to eat it, but they had no money and were in a hurry. They said to the old man, "Our soldiers and horses in Wang Xiang have never eaten folk food. In addition to taking money from military supplies, Wang Xiang doesn't even take money. " With these words, the cavalry urged the horse to whip away.
Then a group of cavalry came, led by a big man riding a horse. Thinking it was Xiang Yu, the old man stopped him and said, "Your Majesty! I think your army has no money and won't eat my food, which shows that the king commands his soldiers well; But it's hard enough for you to struggle for so many days in a row. Even if you have no money, please eat my meal and fill your stomach so that you can fight again. I never want money. " Xiang Yu said, "I am penniless now. Although I am hungry, I will never eat the things of ordinary people for nothing. " The old man was deeply moved. He thinks it is true that people say that Xiang Yu was born in a loyal and honest place and that his troops are also honest. So he honestly said to Xiang Yu, "Your Majesty! I'm from Han Xin. When I came, Han Xin said to me:' If Xiang Yu eats your food, he has no money to give you, and later generations will say that he is unjust; If you kill an old man, later generations will say that he has no heart. "You don't eat my food now, don't kill me. When I get back, Han Xin will say that I have never seen the King, and will kill me. What should I do? I implore the king to save my life. " Xiang Yu said, "In that case, I have to run. Do it! " Xiang Yu took out four of his thirteen whips and gave them to the old man. He said, "When you meet Han Xin, take my four whips and he will know that you met me. Because Han Xin used to help me with halberds and whips. " After that, Xiang Yu led the team south.
The old man looked at Xiang Yu with tears in his eyes and gradually disappeared. The old man heard that Han Xin had chased Xiang Yu, so he never went to see Han Xin again. When he got home, he tried steamed bread for his neighbor. Everyone asked the old man, what is the name of this paper-thin round cake? How? The old man told everyone what Han Xin said to Qiaofu at that time, "Just touch it". From then on, this homonym is called "Xiaolongbao". People are scrambling to learn how to make steamed buns, which have become a specialty of Xuzhou. Until today, a little girl in Xuzhou can make steamed buns at a few years old, and eating steamed buns has become a hobby of Xuzhou people.
Legend 3: Gan Long travels incognito to see steamed bread fly.
According to legend, Gan Long passed by Xuzhou when he went down to the south of the Yangtze River, and once gave a wonderful performance of making steamed buns for rural women in Xuzhou during a private visit in incognito. I saw a woman spreading a cake as thin as a cicada's wing and as big as a silver plate on the noodle table. With a wave of her hand on the shaft, the cake flew to the hot pot in the East Room and to the hot pot in the Westinghouse ... Gan Long saw that he was really a master of steamed bread. This woman can roll on two pans by herself. No wonder she did it. Some people say that "there are handsome birds in the mountains and strange people among the people", which is true in Xuzhou area.
A joke goes like this: "From Beijing to Nanjing, there is a Xuzhou city in the middle. People in the Central Plains love to eat "baked steamed bread", so a bite won't hurt too much. "This means that steamed buns are really unique to Xuzhou. They are flexible and muscular to eat. Outsiders look at this chewing action, which is really a bit "sighing at the steamed bread"!
As the name implies, steamed bread is branded on tobacco. Most tobacco is cast iron. Now it is made of wrought iron and aluminum alloy, and the usage is roughly the same. Hazelnut is not big, about one foot and two inches in diameter, and steamed stuffed bun is about one foot in diameter.
The so-called "flipping" requires two technical hurdles to make steamed buns. One is "rolling" and the other is "turning".
The "roll" should be thin, even and round. Steamed bread is mostly made of white flour and rarely mixed with flour. First adjust the water to moderate hardness, and it is best to let the noodles "wake up" for more than half an hour. Dough is hard and difficult to roll; If it is too soft, it will deform, so the first step is to mend the dough. Divide the blended dough into individual dough, and then roll it out with a special rolling pin. A good hand at rolling steamed bread can roll sixteen pieces per catty, and it is also big, round, even and thin.
In the past, people in the Central Plains cooked their own steamed bread. Generally, wives roll, husbands turn, and some sisters-in-law and aunts do it in partnership. The smell of steamed stuffed bun wafted in the laughter, which was a bit like the scene of wrapping jiaozi together during the holidays. Today, however, there are workshops and stalls in the community, but none in the newly-built community. I can only find a place with steamed buns by myself.
Ah, the unique, flexible taste and exquisite production of Zhongyuan steamed buns are really memorable.