Bar head fire is the "tough guy" in the noodle industry, because the noodles made of fire are very hard, the hand kneading can not move, to use a hard bar to press the hard dough, so it is enthusiastically called by Qingdao people: bar head!
The outer surface is layer by layer, and there is a layer of "Karma" on the outermost part, but the inside is soft and more than enough, and it is more flexible to eat, and the Karma is an additional layer of chewing. It is said to be a "tough guy", but also because the moisture content is very small, strong enough, will not easily spoil and deteriorate, and is more suitable for long-distance carrying.
Such a personality of the bar head fire is not so easy to make. And dough is the most important, because to make hard noodles, so the amount and method of adding water have strict requirements. Generally speaking, as long as you use half the water to make steamed buns, and then it is the waking noodles, this fermentation process takes about 2 hours. The large dough after fermentation is pressed with a bar, becomes a flatbread, then cuts into small pieces to roll out by hand, and finally bakes in the oven before becoming a layer of connotative bar heads.
Before the bar head is baked, the pastry chef usually uses a knife to cut several knives in the surface of the fire, or prick the eye with a needle, or simply press the pattern with a mold, so that the fire looks better.
Bar head baking is also very talkative. The fire is too strong, and the fire barbecue is scorched. The fire is not strong, the fire is not easy to mature, and it is easy to be sandwiched. Now the oven is basically unused, and it is easier to grasp the heat when oven baking.
Qingdao people certainly like bar head the most, because it is probably the cheapest staple food in Qingdao's noodle industry. From the previous 5 cents to the current one yuan 4, the bar head has always been one of the favorite staple foods of Qingdao people.
I remember when I was a child, a big ➕ red sausage in Qingdao Meat Union, which was the standard of many Qingdao people. There is also boiling, cutting the bar head into pieces, the pot of meat slices, green onions, adding water to boil, pouring into the bowl with the bar head, the delicious taste is so beautiful now...
The head of the bar can be bought in any farmers' market in Qingdao, and qingdao people are really picky about the fire, and it is best to be hard and crisp enough on the upper and lower floors. That kind of bread type is not OK, it's too noisy. The kind of cooking in Beijing is also not OK, it is too sticky. For the bar head, the harder and more chewy it is the most suitable for the taste of Qingdao people.
Qingdao's most delicious bar head fire in Pingdu, Pingdu's shop town has a lot of hard noodles to burn shops, no matter which one, every day to make a lot of fire to sell, and even have the scale of "burning a street". Previously, every year during the Grape Festival, I would drive around to the town to buy fires.
There is also the cutting of the flap fire of Laixi Rizhuang, which is also famous in the local area. The cut-and-burn fire pattern is beautiful, and the smell of wheat fills the mouth when eaten, which is simply delicious.
There are hard noodles burning in the specialties of shandong, and Jiaodong has the most. The high-density stone grinding fire and the Weifang slashing fire are also delicious.
In the market in Qingdao, there is also a kind of hard noodle fire produced by Yantai that is harder than the bar head, 1.5 yuan each, which is most suitable for braising fire to eat. Wang Gezhuang also has 5 yuan per bag of braised bread strips for sale, which is also suitable for braising.
Yes, finally, I will tell you the best match for eating fire: fire + roast chicken.