Steamed buns, also known as food buns, twisters, and cold utensils, are fried foods that are crispy and exquisite.
During the Spring and Autumn Period and the Warring States Period, the "cold gear" eaten during the cold food festival when the fire was prohibited was the steamed bun. At that time, in order to commemorate the Spring and Autumn Period of the Jin Dynasty, the famous minister of the Jin Dynasty, YiShi Jiezi, the Cold Food Festival (one or two days before the Qingming Festival) was to ban fire for three days, so people fried some ring-shaped pasta in advance, as a fast food during the Cold Food Festival, which was both for the Cold Food Festival, and was called "Cold Gear".
Northern steamed buns are made of wheat noodles, while southern steamed buns are mostly made of rice noodles. To prepare the steamed buns: take 500 grams of flour, add 7 grams of salt, 250 grams of cold water, make a dough, knead repeatedly; eat for a while, cut into 10 small pieces, and then knead into dough for later; put 1.5 kg of vegetable oil in the pot (about half a kilogram of actual consumption) and burn it to 80% heat, take a piece of dough, press it into a round cake, poke a hole with your fingers, stretch it first, then roll it into a round strip with chopsticks, then coil it into several layers, stretch it thinly, hang the long chopsticks and open it, fry it slightly in oil at one end, and then lift it after a small bubble Then fry the other end into the oil until it bubbles, then put the middle section in, swing the chopsticks back and forth, fry slightly, and then put all the oil, stagger the two chopsticks and merge them, pull out the chopsticks, hold them with the chopsticks so that they are not separated, fry until they are golden brown, fish out, place in a large disc, and form a multi-layer cylindrical shape. It is characterized by a bright yellow color, a beautiful shape, crispy and salty taste.
Su Dongpo of the Song Dynasty once wrote a poem called "Cold Gear": "Kneading hands into jade numbers, frying in green oil to make tender yellow depths." Night spring sleep is not heavy, press the beauty wrapped around the arm gold. "
Li Shizhen's "Compendium of Materia Medica And Gubu" of the Ming Dynasty records: "Cold tools are eaten instantly, with glutinous flour and noodles, with a little salt, and twisted into a ring shape... The entrance is crisp as snow. "
After the founding of New China, the Cold Food Festival was gradually integrated with the Qingming Festival on one day, and the custom of banning fire and cold food in the Cold Food Festival has long been lost, but the steamed buns related to this festival are deeply loved by the world, and to this day, it is still a seasonal food suitable for all ages.