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Stone buns
In the vegetable market near the community, there is a stone steamed bun shop, and every time he takes his son to buy vegetables, he will linger and stop to look closely.
The shopkeepers are young couples whose home is in Lintong, and in order to make a living, they entrust their children to their parents, go out together, and make a living by craft. Every time I passed by the shop, I saw that the couple was almost silent, and with tacit understanding, the steamed buns made were in short supply.
Shizi bun is a specialty of the Central Plains, with Guanzhong as the flourishing, mainly popular in the Dongfu area, in the present-day Weinan Pucheng, Chengcheng, Dali counties, as well as Xianyang, Sanyuan, Xi'an Lintong and other places, this food is quite popular with the people.
Stone steamed bun is also called sand steamed bun, steamed bun, dried steamed bun. The thing is said to be a bun, but it is actually a cake, because it is cooked with stone seeds, so it is called a stone bun. It is said that this ancient stone cooking method existed as early as prehistoric times. There is a document that says: "When Shennong was surprised to eat the grain, Shimiga burned the stone and ate it." "Imagine how important a discovery stone cooking was in ancient times when there were no proper cooking utensils. In a way, the temperature of its roasting is superior to that of pottery. Thereafter, it is recorded in the Book of Rites and Fortunes: "At the beginning of the ceremony, the food began, and its burnt porpoises were defiled and drunk. Zheng Xuan's note: "In the Middle Ages, there were no kettles, pots, and rice meat, which were added to the burnt stone and eaten." Later, Kong Yingda of the Tang Dynasty gave a more detailed explanation of it: "Those who burn rice with water and burn it on top of burning stones." The dolphin bearer analyzes the pork meat and cooks it on top of the burnt stone. It can be seen that in human life without suitable utensils, what a practical role stone cooking method has. Even today, Shaanxi people use this method to flapjack, scramble chestnuts and spread eggs (shaanxi has a dish called "egg touching stone", which heats a flat round pebble the size of an apricot and then pours the egg juice into it in a moment). Stone-like fava beans, from the river beach, washed with water, stir-fried in a pan, over time, it has become the dark color of oil and oil, with the pulp, it is even more bright and lovely.
The pot is a pan, and when paired with a large furnace modified with gasoline barrels, it is very easy to use. However, the young couple told me that this large stove could not simmer overnight, and that it was only the part of making a fire in the morning, which always took up three quarters of an hour.
The noodles are reconciled in advance, fermented in the evening, and the next morning, the cakes can be made. In addition to flour, rapeseed oil, eggs, lard, large ingredients, salt, etc. are added. With the dough press, eliminating the labor of kneading the dough, the couple can be slightly easier, but the pressed dough cake, but also through the hand rolling, in order to buy and sell the accuracy, the pressed noodles should be pulled together, put on the electronic scale to weigh, this is a little troublesome, but to ensure the fairness of Tong Sou.
The man was young and strong, and the daily workload could be seen from his strong arms, and the dough was kneaded again in his hands, flattened with a small rolling pin, and then skillfully thrown to his wife, who rolled it out to two or three millimeters thick and roasted it in the pot. There are usually two kinds of stone buns, sandwiches and plain noodles, the sandwich is slightly thicker, you need to fill the filling beforehand, and then roll out.
The roasting process is mainly the responsibility of the wife. The stones in the pan are first taken out a quarter, and then the rolled dough cakes are laid on the stones at the bottom of the pot one by one, and then the stones taken out in advance are poured on it, the lid is covered, and the pot is touched for about three minutes, and the faint aroma comes out from between the stones, and the stone steamed bun can be cooked.
The freshly cooked stone bun does not taste optimal, and it needs to be left to dry until the temperature dissipates to make the crunchy taste perfect. With one bite, the crispy steamed bread will fall to the ground, so it is often necessary to hold it with both hands so as not to waste it. Dried stone steamed buns, suitable for a long time, are more suitable for people with poor stomach, therefore, in the elderly, this product is the most popular.
According to Kao, the earliest documentary records of Shi Zifeng are found in the Tang Dynasty's "Zihui Collection", which was then called "Shi Gong Cake", when Li Kuangyi said: "The stone cake was originally called 'slight cake' (the author suspects it to be 'branding'), because the people in Tongzhou (present-day Dali, Weinan) are good at each other, and whenever they quarrel with each other and cannot stand each other, they will throw themselves into the official palace to fight a lawsuit, and both sides are afraid of losing the lawsuit and starving, so they will go with this cake and use the grain to prepare the prison. Of course, there is no shortage of banter in this statement. During the Qing Dynasty, Shi Zifeng was spread to Jiangnan with Shaanxi merchants, and the talented yuan Mei had recorded this in the "Suiyuan Food List", which read: "Jingyang Zhang Hetang MingFu family made natural cakes." Use white flying noodles, add microsaccharide and fat oil for crisp, arbitrarily rolled into a cake shape, such as a bowl large, informal, thick two points, with clean small pebbles, lining and concubine, with its own concave and convex, half yellow stool, pine beauty abnormality, or with salt can also be. "From this point of view, the process is the same as the present.
The son said that he was curious about the craftsmanship of stone steamed buns, just like Sun Wukong stumbling out of a stone crack, which was quite magical.
#What to eat in December #@Eat in Xi'an