Zhengzhou, as a thousand-year-old land and a dazzling pearl in the Central Plains, in addition to carrying political, economic and cultural significance, is also a "gourmet city-state". In the minds of many people, stewed cakes and braised noodles are the favorite childhood delicacies in their hearts. When it comes to stewed cakes, many people will think of Zhengzhou's specialty with a long history, Geji stewed cakes, which is not only a snack with Han characteristics, but also known as "Kyoto's old number".
According to the third generation of Ge Ji stew cake, the production process of Ge Ji stew cake has three main links, let's take a look at which three main links are.
One is to bake the mille-feuille cake well, and one of the main ingredients of the Ge Ji stew is the mille-feuille cake, so the production process of the mille-feuille cake is extremely exquisite. This cake can not be rolled on one side when rolling, it is easy to roll the cake to death, you should turn the dough back and forth, so that the cake is "thousand layers", the taste is better, which also tests the endurance of the cake maker.
The second is to make the jar meat well, the so-called "jar meat" is unique to Ge Ji stewed cake, only this one. Whether the taste of the stewed cake is good or not depends mainly on whether the jar meat is made successfully, if the jar meat is done just after opening the altar lid, you can smell the fragrance in the old distance, that is, the "opening altar incense" is considered successful.
The third is the stewing link, before simmering, you must first lay the bottom with greens in the pot, and then put the cut slender cake strips, accompanied by bean sprouts, garlic moss, cabbage and other fresh vegetables, plus pork soup or chicken soup, duck bone broth boiled soup slightly to complete. This process of stewing should pay special attention to mastering the "degree" of stewing, to stew the cake thoroughly, but not to stew too much, stew too much on the paste, simmer lightly there will be water in the cake, affecting the taste. The chef who regularly stews the cake will have experience and be able to judge when it will come out of the pot based on the sound in the pot when it is being simmered.
The cake is delicious and refreshing, soft and not greasy, although there is fat meat, it is not greasy at all. The third generation of Ge Ji's stewed cake said that he carefully checks the quality of the stewed cake every day, and the first pot of the day must be tasted by himself before continuing to make it. Perhaps because of this, it has become a classic, many old people have even eaten his family's stew for at least 50 years, it can be said that they have developed a habit of not eating a meal every day. And people who can eat know that when eating stew cakes, they must be accompanied by a bowl of red bean porridge to be perfect, so the absolute taste is the taste of old Zhengzhou!
Seeing the above historic Kudzu stew, does it evoke your memories? Many people who go to the name may say that it is not delicious at all, but in the life of the older generation of Zhengzhou people, it is indispensable, and people who often eat are basically eaten from childhood, and they are still eating at the age of seventy or eighty, eating is a tradition, eating is a classic!