Henan people eat steamed buns, with energy!
It's fierce! Seeing the hot search of #Chinese steamed buns in the French Bread Festival#, I thought it was a stalk, but I didn't expect that some netizens really encountered small steamed buns on behalf of China when they visited the French Bread Festival.
Chinese people have always loved steamed buns, and if you come to China's largest wheat province, the variety and deliciousness here are even richer, and it is said that it is also a dazzling existence in the world.
How big can Henan buns be? Look at Puyang Zhuangbao!
Photography / Woodcutter Scholar
In the golden autumn season, the harvest that spreads all over the land keeps the farmers busy. Thin steamed buns, rolled with various vegetables and meats, are the most popular delicacy in the field, providing full motivation for people who are busy with farming.
Leek-stuffed buns are loved by everyone.
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Every bowl of soup in Henan, if it is not accompanied by a steamed bun cake, the deliciousness will be reduced by half! Whether it's oil buns or shredded cakes, pot helmets or strong buns, each kind of soup has a more suitable one. From the "lotus leaf cake" in "Tokyo Menghualu" to the "pancake" in "Tiaoding Collection", Henan steamed bread has continued to evolve, sandwiching beef and mutton, vermicelli and other side dishes, and also carrying the joy of festival folk customs.
During the New Year's holidays, steamed flower buns are indispensable.
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Henan is so big, how many buns are there?
Henan people eat steamed buns and love steamed buns, even if they are the most homely and simple steamed buns, they can also eat tricks. The hot steamed buns that have just come out of the pot are directly broken with your hands, and a thick layer of sesame salt is stuffed into it, and the bite is really full of salty and fragrant, which is better than meat.
The hot steamed buns that have just come out of the cage are still steaming.
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As the saying goes, "Twenty-eight, put the face on the hair." Twenty-nine, steamed steamed buns. "When the year comes, people's steamed steamed buns have more festive patterns, such as flower buns, noodle flowers, jujube buns, jujube cakes, etc., which carry beautiful expectations such as "more than every year", "rising every year" and "Wishing you prosperity", have become a must-have delicacy for families.
In Laodian Town, Huaxian County, Henan Province, villagers are coloring flower cakes.
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The steamed buns of the Northern Henan people for the New Year are also called "jujube flower cakes", the white noodles are molded into the appearance of blooming flowers, and the red jujubes are dotted on the "petals", and some will be made into the appearance of small animals.
The flowering bun has one more word than the flower bun, and then add an appropriate amount of white sugar after the dough is fully fermented, and the top can achieve an even cracking effect after steaming, just like a flower blooming (this is not a steamed bun that failed to crack Oh), and it tastes sweet and noisy. During the Jin Dynasty, historical materials recorded a kind of steamed cake in the shape of a "cross", and some scholars believe that this is an early record of flowering buns.
The blossom bun tastes sweet and silky.
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Compressed buns and earth buns seem to be the opposite, don't be noisy, and instead choose a tight body, which can be stored for a long time as emergency dry food. Huaiyang's February temple fair, the ancestor of the Taihao Mausoleum, Fuxi, also reached the limited sales period of compressed buns - the second to third day of February of the lunar calendar every year. Large bags of steamed buns were rushed to buy home, and simple with chili sauce and pickles is the taste of hometown in memory.
Henan Zhoukou Taihao Mausoleum temple fair, compressed bun stalls crowded in front of the crowded.
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At the foot of Jiyuan Wangwu Mountain, there is a kind of soil bun that looks like soil, which is baked with the local unique white flour soil as the heat conduction medium. The outside is crispy and the inside is soft, hard and crispy, because the baking is particularly dry, this kind of bun is not a problem to keep for a year.
In Jiyuan, Henan, people taste local buns at the foot of Wangwu Mountain.
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Xinyang can be called a "wonderful" steamed bun rich place, even if the name is a little strange. Snow-white scorched shell buns, spoon buns made with special iron spoons, high-stake buns shaped like tethered horse stakes, and bar buns like small wooden sticks. The pot kang bun that comes out of the "kang" in the ground pot is big and round, and it is good enough to dip it into a triangle and eat it with sauce. The artemisia bun after spring goes well with spring bamboo shoots, fresh meat, and diced tofu, and it is also the "Ghost Day" memory of Xinyang people on March 3.
The pot is crispy on the outside and soft on the inside, and it is eaten with sauce.
Photography / Fang Yuan are friends, picture / Huitu.com
The puff pastry in Xinyang Xi County, also known as the puff pastry, is regarded as the prototype of egg scramble, with a history of more than 400 years. Egg scramble, a common breakfast in many places in Henan, Henan people eat it very seriously. The oily dough is reborn in the hands of Henan people, and a few eggs are poured into a cake, depending on your preference and appetite. Maybe Henan people have such a spirit when they eat buns and cakes, which is simple, pure, casual but always so delicious.
A simple egg scramble is a delicious breakfast.
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Everything can be rolled is a steamed bun
Steamed buns have been spread in the Central Plains for a long time, and are very common in Henan, southwest Shandong, northern Anhui, northern Jiangsu and other places. In the rural areas of Henan, whether or not you can make a good steamed bun has become one of the gold medal standards for evaluating excellent family cooking skills. The quality of the steamed bun, the noodle rolling, the heat, and the baking technique, every link is the key, which is the deep affection and love of Henan people for pasta after the accumulation of time.
Steamed buns can roll everything.
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Most of the steamed buns are made with cold water and flour, and the flour does not need to be fermented to make a soft dough, but it should not be kneaded too hard. Adhere to the tradition, to make a steamed bun on a pan made of pure iron with flat edges and convex in the middle (most families will now choose an electric baking pan), when one side of the steamed bun bulges bubbles, skillfully use a rolling pin to turn the steamed bun over, and when the newly turned side blows up a slightly larger bubble, a tough and chewy steamed bun is baked.
Making a good steamed bun also depends on the craftsmanship.
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Ever-changing is a major feature of steamed buns, some people will use half hot water and half cold water and noodles, the steamed buns made are softer than pure cold water, and they are not easy to become dry and hard; The water steamed bun seems to be a "family alternative", giving up the method of branding and steaming with water, which is softer and smoother; Some people will use coarse grain noodles, such as purple potato noodles, mung bean noodles, etc., to mix wheat noodles.
The multigrain steamed bun also tastes delicious.
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The "King of Involution" is indeed worthy of its name, and everything that Henan people like can be involved in the belly of the steamed bun. It can roll up the earth and swallow mountains and rivers, it can roll up the world's fame, and it can roll out all kinds of patterns. When the steamed bun is rolled with inconspicuous side dishes, it will produce the ultimate harmony, which is also the ultimate meaning of why the steamed bun has become a national cuisine in Henan.
Before baking the cabbage, spread some sauce.
Photography / Guo Da Green Onion, Picture / Huitu.com
Steamed bun roll kang vermicelli, Henan people's favorite vermicelli mixed with flour, cooked in a pan kang, steamed bun rolled, absolutely "energetic" to eat; Steamed bun rolled tofu, fried tofu slices marinated with secret sauce, plus kelp, mung bean sprouts, green onions, if you have some nepeta, it is really pure Henan taste; For students, roasted sausages and spicy strips on steamed buns have become a joy on the way out of school.
As long as you add some pickles to the inside, you can use the strength of "four or two thousand catties" to reconcile the internal and external flavors; Okara with soaked soybeans, and then some fried radish seedlings, and lazy tofu with steamed buns are the private treasures of a small number of people; The transparent, shiny cool skin can also be used to roll, which can be rolled out the size of a mineral water bottle, and it is not easy to hold with one hand, and I only feel that my mouth is too small when I bite it.
Steamed buns roll dumplings and eat a bite of crunchy.
Photography/New Energy, Picture/Picture Worm Creativity
Henan people can eat steamed cabbage from morning to night, and what to roll depends entirely on preferences and moods. But most steamed cabbages are coated with a little sauce, and sesame sauce is one of the most common choices, which is made by blending tahini and peanut butter. There is also a kind of salty and sweet, CP composed of sweet noodle sauce and soybean paste, generally speaking, it is a ratio of three notoginseng, as for who is three and who is seven, it depends on whether you love sweet or salty more.
If the two large buns are filled with vegetables - pumpkin shreds, vermicelli, bean tendons, bean sprouts, carrots, etc., and then cooked in a pan, this will become another kind of vegetable bun that Henan people love. Of course, the leek filling is "forever dripping god"!
Vegetable buns, vegetable buns, all dishes are fragrant.
Photography / Jessica's starry sky, photo/huitu.com
After baking the bun, coating the sauce, rolling the dish, and taking a big bite, "Hmm~~~ with strength!" It's the taste of all the steamed buns. ”
Fried kang grilled, steamed buns are fragrant
Steamed buns can not only be rolled, but also served with soup. Steamed buns in mutton soup, dipped in mutton soup and eaten with steamed buns, are softer and rotten than authentic steamed buns. That's right, Henan people love to drink soup, what spicy soup, beef soup, sheep intestines, no soup, sa soup, etc., without a little steamed bun cake is not complete.
The shredded patties have been soaked in the beef broth.
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What kind of steamed buns do Hu spicy soup go with? There are so many choices for Henan people, but the oil bun is definitely the boss! It is shorter and thinner than traditional large fritters, and it is more flavorful and convenient to eat with soup.
The oil bun goes well with the spicy soup.
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In the Henan Tangshui rivers and lakes, oil cakes and oil buns can compete for superiority. The freshly cooked oil cake is full of oily aroma, and even makes a clicking sound when the knife goes down, plus braised eggs, pickles, and spicy soup can form an eternal top breakfast.
The freshly cooked pancakes are fragrant and crispy.
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When it comes to Luoyang, the soup capital, there are more kinds of steamed buns with soup, and some are even anti-customer-oriented, which has become an indispensable part of the soup. A bowl of steaming beef soup must be soaked with a full layer of shredded cakes, and the soup will be more flexible, which will have the taste of Luoyang.
Luoyang's non-turning soup, mung bean cake made of mung bean flour has simply become the protagonist, it becomes soft after absorbing the soup, and even the soup with the cake is more satisfying; If you have a bowl of mutton soup, it must be accompanied by a golden and crispy oil swirl to bring energy!
Luoyang's soul ingredient mung bean cake does not turn over the soup.
Photography / The sea of clouds is a long road, picture / picture insect creativity
Kaifeng people also want to make steamed buns when they drink soup, and pot helmets and oil buns are two common options. A large bowl of thick donkey broth and a small plate of oily buns are full and satisfying. In particular, the oil bun baked from lard can be called the "sweeping monk" of Henan pasta industry, and one bite is enough to fall in love for a lifetime.
Don't look at the oil bun is very simple, it tastes amazing.
Photography / Woodcutter Scholar
As the most popular contestant in the Kaifeng Night Market, mutton kang bun has won the hearts of boys and girls. If you see a long queue, you have good reason to suspect that this is a good kang bun stall. People cook lamb with mutton fat or lamb's hoof fat, which has a strong barbecue flavor, and then wrap it in firm dough, so be sure to eat it hot.
Mutton kang bun, night market seed player.
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The huge pot helmet should be cut into small slices first, and it will not fall apart when soaked in the soup, and the wheat fragrance is strong, and the chew is crispy. Puyang Zhuang Bun is also as huge as a pot helmet, like a golden full moon, the skin is very thin, but stuffed with solid vermicelli meat filling, whether eaten alone or with soup, it is invincible and delicious.
The pot helmet is very large and porcelain.
Photography / Woodcutter Scholar
In Sanmenxia Lingbao City, meat sandwich buns are also popular with locals. Cut the Lingbao horizontal oven baked cake, sandwich the marinated pig's head, pig's feet and other meat, take a bite of crispy and burnt aroma, soft inside and strong outside; Similarly, Kaifeng Baked Cake and Shangqiu Baked Cake are both good at sandwiching meat and vegetables, the former beef and mutton, tea eggs, bean sprouts, kelp and other things can be selected, but the latter is in love with the mutton for ten minutes.
Shangqiu baked cake sandwich stack mutton.
Photography / Woodcutter Scholar
What is the soul of the pancake? Sesame! Dengfeng sesame baked cake has achieved the extreme, the thick and stocky cake body is stained with sesame seeds, and you can smell the burnt aroma of sesame seeds from a distance; What's more, the air sesame baked cake can be ultra-thin and bulging, and a little force can "collapse"; The chicken inner gold is the inner wall of the chicken's dry sand bag, which is crushed and mixed with flour and sesame seeds to form a dough cake, baked over low heat, and tasted crunchy.
Dengfeng sesame baked cakes are delicious when they look at it.
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said goodbye to the fire of sesame, and also has a super status in Henan. In Huaxian, Changyuan, Fengqiu, Yanjin and other places are very popular Niutun fire, and Huaxian Daokou roast chicken is equally famous, with a history of more than 300 years. There is even a poem called "Niutun Fire" in the local area: "The dough weighs half a catty, and the circle is eighteen layers." Fill with lard filling and bake with soybean oil. The furnace was turned eight times, and the two oils blended. Yellow burnt and crispy, the good taste for relatives and friends. "I have talked about the production and taste of the cow tun fire, and recently it has become popular to eat "sandwich everything".
Niutun fire is super popular in northern Henan.
Photography / Long Xiaowang, Picture / Picture Worm Creativity
Whether it's baked cakes or fire, it's naturally the best freshly out of the pot.
Source: Authentic Customs