#头条创作挑战赛#
When you bite into it, the aroma is overflowing, and you can taste the deliciousness of cornmeal steamed buns
Once upon a time, there was a mountain village where the people lived a simple and quiet life by farming. And every summer, when the sun is scorching in the earth, the corn matures silently, giving the villagers the joy of harvest. On summer afternoons, the villagers always gather to prepare a hearty lunch. One of the dishes is the aromatic cornmeal steamed buns.
In this small mountain village, there is a time-honored restaurant called "Murakouguan". Since ancient times, their cornmeal steamed buns have been the favorite of the whole village. People say that the cornmeal steamed buns made here are tender and juicy, like a gift from heaven and earth. In order to discover the uniqueness of cornmeal steamed buns, I decided to go to the "Muraguchi Restaurant" for a food tour.
When you step into the "Muraguchi Pavilion", you will be greeted by a strong aroma of corn, as if you can smell the smell of the earth. I found the owner of this restaurant, a middle-aged man with a kind smile. He is a great admirer of cornmeal steamed bread and told me: "Our cornmeal steamed bread is made from the best quality corn in the local area, which is processed through several processes. It is characterized by its fluffiness and tenderness, with a sweet flavor that will leave you with an endless aftertaste. ”
Afterwards, I experienced the process of making cornmeal steamed buns myself. First, the fresh corn is ground and the corn syrup is removed. Next, add an appropriate amount of white flour to the corn syrup and stir well with your hands. Sprinkle a little corn flour on the surface of the prepared dough to keep it from sticking to your hands. Then, knead the dough into balls and place it in a leavening box for about 30-45 minutes to ferment. After the fermentation is completed, the fermented dough is taken out, kneaded into long strips by hand, and then cut into small uniform pieces. Finally, put the small agent in the steamer and steam it over medium heat.
After trying it once, I felt that the dish was indeed delicious, but there were also some things that could be improved during the cooking process. First of all, I found that when adding white flour, you can reduce it a little bit to increase the texture of the corn. Secondly, during the fermentation process, some yeast powder can be added to speed up the fermentation of the dough and make the steamed bread more fluffy. In addition, the steaming time also needs to be determined according to the size and softness of the dough, so that the steamed steamed buns are not too dry or too moist.
After exploring and practicing, I found that cornmeal steamed buns have a unique flavor. It combines the sweetness of corn with the soft taste of corn that is irresistible. With each bite, you feel as if you have tasted the gift of the earth and felt the charm of food.
As Yuval Harari said, "Gastronomy is one of the most important forces in human history." "And the process of making cornmeal steamed buns also made me deeply experience this.
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills.