Steamed buns are the delicious memories of countless people's childhoods! There is a snack like steamed buns all over the north and south. But I want to ask you, but have you tasted the only one in Inner Mongolia - sheep fat steamed buns?
In fact, as early as the Spring and Autumn Period and the Warring States Period, there were steamed buns. At that time, the Cold Food Festival (one or two days before the Qingming Festival), to ban the fire for three days, people fried some ring-shaped pasta called "cold gear" in advance, that is, steamed buns. Su Dongpo of the Song Dynasty wrote a poem "Cold Tools": "The thin hands are rubbed into jade numbers, and the green oil is fried to make a tender yellow depth." Night spring sleep is not heavy, press the beauty wrapped around the arm gold. Li Shizhen's "Compendium of Materia Medica, Gubu" of the Ming Dynasty also records: "Cold tools are eaten immediately, with glutinous powder and noodles, with a little salt, and twisted into a ring shape... It is crushed in the mouth and is as brittle as snow. ”
Today, Xiaobian will give you a good talk about this unique copy!
Handmade - "ancient creations" of sheep fat buns
Each lamb fat bun is handmade by the teachers. If you want to make a good lamb fat bun, you must first knead the dough, knead the dough into a thin strip, a circle of coils, immersed in the sheep fat fried in advance, not only can make the bun root clear, non-sticky, but also fully absorb the aroma of the mutton fat.
When the plate is under the pot, it must be hand-wound by the teacher to form a straight fan. With special long chopsticks, you can take shape with a light twist, looking at the simple operation, but it is not possible for a few years, is it not a teacher who knows it at a glance.
The oil used to fry the buns should be changed 4 times a day! Never use the old oil that is fried repeatedly, so that the fried steamed buns are more fragrant and healthier.
The heat and time of the frying should also be controlled precisely, and the fried should not be too old, otherwise the steamed buns will be bitter. Fried until golden and crispy, drained and dried, cooled and clearly, there is this "lamb fat bun" that is crushed and crisp like snow in the mouth.
Therefore, the straight fan type of steamed bun can be said to be a classic in the Inner Mongolia steamed bun classic, which Xiaobian ate when he was a child! The noodles are fried in mutton oil, golden and crispy, and this slender bun is also dotted with a little black sesame seeds, and when you accidentally chew one, the fragrance explodes in your mouth, which is really more and more addictive. The mellowness of the mutton oil, the crispness of the noodles, and the rich layers of taste are simply a feast for the taste buds!
It's so unpretentious, it's so delicious!
Lamb fat buns, set up!
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| Content source: "Cultural Tourism Qingcheng" integrated media - WeChat team
| Comprehensive editor: Hohhot Tourism Service Center