Local flavor refreshments meet In Jiangsu Province
(6) Huai'an tea bun
Tea bun is a specialty of Huai'an area, the production area is concentrated in Huai'an New City, the most famous is Yuejia tea bun, the shape has combs, chrysanthemums, brooms, pagodas, etc., the local collectively known as buns, also known as oil noodles. In past dynasties, the names have been different: "Chu Ci" is called "粔籹"; in the Qi Min Zhi Shu, it is called "fine ring cake". Steamed buns are the food of the ancient Cold Food Festival (Qingming Day, also known as the first two days). During the Warring States period, the cold food festival was one month, and after the Qin and Han Dynasties, it was changed to three days. People can't raise a fire for three days, but it is impossible to eat cold food. To this end, the folk have created many foods that are adapted to the cold food festival, and only steamed buns are the most popular. It can be seen that steamed buns were born with the Cold Food Festival and spread to all places. During the Southern Song Dynasty, Jiangsu and Zhejiang loved to use steamed buns as dim sum snacks, and the Qing Dynasty used them as tributes, and Huai'an tea dishes were famous. However, the shapes vary, and most of the current supply is comb-shaped.
【Raw Materials】
On white flour 5 kg
Black sesame seeds 150 g
Refined salt 100 g
Sesame oil 2 kg
【Method】
1. Pour the flour on the panel, dig a nest in it, according to each kilogram of noodles in the spring and autumn, with about 900 grams of warm water, about 700 grams of water in summer, 1000 grams of boiling water in winter, add water, put black sesame seeds, mix well with salt, knead into clumps, knead three times, after about half an hour, roll into a thumb-thick strip into the cylinder, and then rub into a finger-thick strip into the cylinder, and finally roll into a pen shaft thick strip into the cylinder. This is called
There are three processes: opening strips, rubbing strips and wire rods. Sprinkle sesame oil once on a plate. After each process is completed, stop for an hour before doing the next process.
2. Burn the flowering oil pot, wrap the strip around the hand for about 60 circles, stretch it by hand to reach about seven or eight inches long, and then use the long chopsticks to open it up to a foot long, that is, the oil pan is fried while swinging with chopsticks, and it will be fried until it is yellow and drained.
【Features】
Fine and yellow, the circles are connected, shaped like a ring, fragrant pine and crisp.