Try your hometown delicacy again - steamed buns

Literature and history records that during the Spring and Autumn Warring States period, in order to commemorate 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, it was called "cold food", and "cold food" was steamed buns. 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. "It can be seen that from ancient times to the present, steamed buns are loved by the world and are seasonal foods suitable for all ages.

Steamed buns in Southwest Lu are practiced differently from other places and are called "fine buns". Its main raw materials are wheat flour, sesame seeds, salt, peanut oil (cottonseed oil). Since one of my cousins in my family has been making fine steamed buns for generations, I have a general understanding of the practice of fine steamed buns. The first is to knead the dough with salt water and white flour and a little sesame seeds, take a piece of noodles and knead it into a noodle as thick as fine chopsticks, coil it up, and put it into a basin containing peanut oil to soak it; The second step is to put peanut oil in the pot to heat it; the third step is to take the noodles soaked in the oil basin and wrap them around the hand, pulling them into long strips like fine and thick, wrapping them for a total of about fifteen circles; The fourth is to use long bamboo chopsticks to wrap the wrapped thin strips, put them into the oil pot, fry with the frying, and after the thin strips are fried, use the two ends of the bamboo chopsticks to pick and turn over a ring, and then pull out the chopsticks, while frying and turning, when the frying is brownish red, clip out, control the net oil.

Lu Nan's fine steamed bun tastes slightly salty, long and thin, crispy and delicious; Served with tofu brain and peppery soup, it has a unique flavor. Nowadays, whenever we have the opportunity to go back to our hometown, we buy some steamed buns to eat and give them to our neighbors to taste, and everyone says it is very delicious. It is hoped that this delicacy will be promoted as soon as possible so that everyone can enjoy this delicacy.