#New Year's greetings in the south and north of the world#Get red envelopes together>#New Year's flavor in memory#Original New Year's flavor (4) Steamed flower bun on the twenty-eighth day of the lunar month (I) Mother was born in a small school known for drought and lack of water

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#记忆里的年味#

Original New Year's Flavor (4) Wax Moon Twenty-Eight (I) Steamed Flower Bun ·

My mother was born in a small mountain village known for its drought and lack of water, and is known as (dry) and teng. My grandmother's family planted all dryland winter wheat (commonly known as: snow wheat). After the wheat is harvested, it is necessary to "step" on the class once (put the sheep in the field, fight at night, pee and poop twice in the field to increase the fertility of the land), and plough the grass once. In the fall, plough again and then sow the seeds. Locally, it is called "Dasha Di Snow Wheat." The yield of wheat planted in this way is not high, but the quality is particularly good, the flour that is ground out, the steamed bun is shiny, and the white shiny is shiny, therefore, there is the habit of steaming flower buns during the New Year's Festival.

Although my mother does not have superb skills in steaming flower buns, she can pinch flower buns in styles such as flower cakes, jujube mountains, and noodle fish. All kinds of steamed buns are steamed. Especially in the later years, the children are full of grandchildren, and the children's curiosity is strong, and when they become grandmothers, they will sweep away the bitter mentality of difficult times, and they will be extraordinarily enthusiastic.

To steam flower steamed buns, you must first choose good noodles, and often choose the flying basket noodles (flying basket noodles, which refers to the noodles with small powder particles and falling on the edge of the container when the basket noodles are made). When mixing the dough, you have to knead it repeatedly until the surface of the dough is smooth and shiny without bubbles. There are no additives such as alkaline noodles in the noodles, only the fat head (the fermented dough left over from the steamed bun last time), after the flower bun is kneaded, it should be placed on the hot pit, and buckled with a basin, and then covered with a quilt, and the big fermentation is made, so as to truly not ferment and not steam. Often children play for a while, go home once, and eat twice or three times before they can eat delicious and beautiful flower buns.