Although the outbreak of the epidemic has made people have to stay at home quietly, it cannot stop the hearts of foodies. Loyal fans of morning tea "drink morning tea online" in the circle of friends to get some comfort, but unexpectedly caused a war without smoke.
Debate: What exactly is the filling of a good roasted wheat?
Beijing Debater: Roasted wheat was born in the north, and beef and mutton are the soul of roasted wheat!
Changsha debater: Not glutinous rice stuffing is not good to sell!
Guangzhou Debater: I picked the original fresh shrimp pork steamed with the original ingredients!
△ Guangzhou dry steaming / figure worm creative
This "roasted wheat stuffing dispute" is like the "bean blossom salty and sweet dispute", no one can give a standard answer, except for their own taste buds.
There are so many kinds of roasted wheat fillings on the market, and no one dares to say that he has eaten all the varieties: beef, mutton, glutinous rice, pork, shrimp, fresh bamboo shoots, purple potatoes, potatoes, eggs, purple potatoes...
There is even more than one name: roasted wheat, roasted, slightly beautiful, dry steamed...
The Burnt Wheat Picture Book is a great synthesis of food culture in various places.
△ Oops, it's a heart-pounding feeling
Hoshi a sister lamb roast wheat
There is a saying in the old city of Hohhot: "No burning wheat, no green city"
About three or five friends to eat one or two two roasted wheat, drink a few pots of brick tea, talk about the story of the streets and alleys of Hohhot, is the hohhot "one or two roasted wheat half-day tea" roasted wheat culture.
△ Lamb roasted wheat / figure worm creative
The roasted wheat skins that have passed through the teacher's fast hand have wrinkled and flower-like skin edges, so the People of Hoshi also call it "slightly beautiful", which means "beautiful side roast".
The roasted wheat is steamed in a cage, and the aroma is overflowing when it is produced. Ginger and scallions went to the lamb, flax oil sealed Titian, even if it is usually not like the light mouth of lamb, can not help but hang on.
△ Side burn beauty / figure worm creative
Dip some Shanxi vinegar and the fragrant Tuoxian pepper, and the sour and spicy energy will occur in the mouth until it is on top. Drink a cup of degreasing brick tea, taste a few small pastries, and fight "three hundred rounds"!
Sichuan white skin beautiful glass roasted wheat
The outer skin of the glass-roasted wheat is crystal clear, looming in the rising water mist, like the seven fairies in the bath, "causing people to commit crimes", tempting people to eat it in one breath.
The essence of glass roasted wheat that makes people eat fingers is the ultimate translucent skin. The dough should be mixed with the finest flour and water, and the thinner the dough, the better. Multiple skins overlap and the edges are pressed with a rolling pin to give the skin a lotus-like skirt.
After boiling water, drain and chop the cabbage, add the pork lean meat particles and cooked fat meat particles, minced pepper, salt, monosodium glutamate, cooking wine, sesame oil seasoning to make the filling, meat and vegetarian combination, reasonable nutrition.
△ Bowl chicken and Leshan roast wheat / figure worm creative
Steam the roasted wheat until the cage is opened and sprinkled with the right amount of water to make the dough softer and clearer. When it is fully cooked, the watery glass of roasted wheat will make you rejoice, yes, the feeling of first love?
Tao Yuanming also likes chrysanthemum roasted wheat
Is it only stinky tofu, fried food or flavored shrimp that go to Changsha? Chrysanthemum roasted wheat was the first to disobey.
Chrysanthemum roasted wheat, which is quite popular among Changsha people, has a crystal clear skin, soft glutinous rice, countable grains, and a salty taste lingering on the lips and teeth. But no matter how you chew and taste it, you can't find the chrysanthemum fragrance.
△ Chrysanthemum burn sale / figure worm creative
Just like "there is no wife in the wife cake, no wine in the dimples", there is no chrysanthemum in the chrysanthemum roasted wheat, and the egg yolk is decorated with chrysanthemum petals.
The addition of egg yolks adds a little elegance to the usual dim sum. The combination of fragrant egg yolks and fluffy glutinous rice brings a double enjoyment of taste and texture.
Order a cage of chrysanthemums to burn wheat, I am afraid that I will be as indifferent to fame and fortune as Tao Yuanming, after all, such a delicacy is beneficial to the soul.
Glue himself to Rao Ping Xiaomi
Chaoshan roasted wheat looks ordinary at first glance, but chaoshan people who pay extra attention to eating, how can ordinary roasted wheat be served?
△ Rao Ping Xiaomi / Figureworm Creative
From the name, you can hear its difference. Due to the different pronunciations, the roasted wheat spread to the Chaoshan region and became "Xiaomi", and the production techniques were slightly different. The master uses a special Xiaomi stick to make a dough, which is slightly thicker in the middle and slightly thinner around, and the irregular skin edges can be described as varied.
There are fat and lean pork pieces, with dried tofu and seafood, and seasoned into a filling. The master picked up and dropped his hands, picked up the chrysanthemum-shaped skin and stuffing, fat and thin, and put a small piece of pork cubes at the mouth.
△ Burnt wheat/figure worm ideas shaped like flowers
Put The not-so-small Shaomi in your mouth and an adventure begins.
The existence of dried tofu cannot be ignored from the beginning, it is light and tasteless, absorbing the taste of seafood and breaking the fishy. The salty aroma of the thick meat arrives late, mixed with the chewy dough, and people can't stop.
A cage is enough to dry and steam
The dry steamed roast sale of Cantonese cuisine seems to be a school of its own, and it has laid a foundation in the restaurant tea market under the name of "dry steaming".
The egg skin is light yellow, the mushroom, pork and shrimp are filled with mushrooms, pork and shrimp, the skin is thin and the meat is refreshing, and the taste is tender, and the roe or shrimp that can cover the filling is delicious.
△ Guangzhou roasted wheat, generally called dry steaming / figure worm creativity
Dry steaming, which has swept across Guangdong in the 1930s, is still a favourite among diners because it "keeps up with the trend".
In today's world where more and more people pay attention to physical health and do not leave the "health" of the eight sentences, the dry steaming with goji berries is also more popular. Garnish over a rich filling to enhance color, titian and flavor.
A cage of dry steaming, a pot of tea, can be a morning of Guangdong grandparents.
We do not know the specific date of the birth of the burnt wheat. But its traces first appeared in the 14th century in Goryeo, now in Korea, published in the Park Tong Shi:
At that time, Beijing, which was called "Yuan Dadu", sold a little wheat with vegetarian sour filling: "Thin skin meat is solidly chopped meat, when the top is thin like a thread slightly tied, so it is called a little wheat" "with noodles as the skin, with meat as the filling, when the top is made of flowers, the dialect is called roasted and sold"
Although the name "slightly wheat" was called until the Ming and Qing dynasties, aliases such as "burning and selling" and "burning wheat" gradually emerged, and even became the usual name in other places.
Roasted wheat originated in the north, in the snot may also be frozen weather, a cage of roasted wheat can only rely on the fire to protect against the cold, so it is also figuratively called "burned", meaning "while burning and selling".
A circle of wrinkled leather edges, exquisite as a flower in the eyes of sensual people, is given the name "slightly beautiful", describing it as "beautiful while burning".
Although the diners in the tea house mainly intend to be mellow tea, they also need to be accompanied by pastries and snacks so as not to appear dull. Therefore, the roasted wheat that is "carried and sold" is also called "carrying and selling".
But whether it is roasted wheat, roasted or other names, the name is the same food, small size, thin skin and rich filling, the edge skin is wrinkled like a flower, and the top is not capped.
△ Making roasted wheat is also an old craft/figure worm creativity
The reason why the top of the roasted wheat is not sealed, to a certain extent, also reflects the Chinese people's pursuit of diet personalization.
At that time, the tea house also had a "processing service", providing dough crusts, wrapped in the fillings brought by diners, and steaming until fully cooked. In order to make it easier to identify, the opening is left when wrapping the filling, so that diners can claim it with the "filling".
△ Steaming roasted wheat / figure worm creativity
If you want to say that the roasted wheat is famous in Beijing, we have to mention the "all one" roasted wheat restaurant. It began to operate in 1738, and was inscribed by the Qianlong Emperor, Guo Moruo's inscription, "Du Yi" is called an old brand.
But the most important reason for people to go away is not these, it is very simple, because the roasted wheat there is really delicious.
During the Tongzhi period, roasted wheat was on the menu of dudu, from the ingredients to the workmanship to the taste, it conquered people's hearts without dead ends. At that time, the name of the capital, Li Jingshan, chanted, "In Kyoto, there is a common call, Hugh asks whether the name is true, tastes the smell of urn-headed spring wine, and overwhelms the broken gourd."
△ Burnt wheat also becomes a landscape painting / figure worm creative
But unexpectedly, in the Republic of China period, li Dexin, the "black-hearted boss", he withheld the man's salary to satisfy his boundless profligacy. The guys who are not willing to sit still try their best to bring down the business, put more oil in stir-frying, put more stuffing in the roasted wheat, and give more wine to the guests...
Unexpectedly, it won more repeat customers, and all the praise received was good taste and sufficient portions, and roasted wheat also became a must-have "internet celebrity" at that time.
It has become the signature of the capital, and it can be described as a show of wisdom, not only the taste of the filling is good, but the dough is hidden deeply. The thickness, even the folds on the edge of the skin, all have their own pride.
The rolled out crust, about 1 mm thick in the middle, transitions to 0.5 mm periphery, and at least 24 folds are pinched out, which means "twenty-four temperaments".
△ Have you ever seen such roasted wheat? /Figureworm Creative
After experiencing ups and downs, they are constantly innovating while adhering to traditional public arts. In 2008, Wu Huaxia made a "five-color roast sale" made with vegetable juice according to the colors of the five olympic rings, which were paired with five different flavors of fillings, which were served for a limited time during the Olympic Games.
The Olympic burning wheat is extremely popular, but the wind of innovation is blowing more and more fiercely. However, no matter how strong the wind, it cannot blow away the "burning wheat complex" rooted in people's hearts.
Today, both the name of the roasted wheat and the filling inside have changed in different regions due to the process of blending with other cultural factors.
Because of the different pronunciations, some people call it roasted wheat, and some people call it Shomi;
Because of the breeding industry according to local conditions, most of the northern parts are filled with lamb and beef fillings, while in Guangdong, pork fillings are wrapped;
Because of different eating habits, some people dip vinegar, some people dip peppers, and some people love its original taste; there is a dispute between meat filling and glutinous rice.
△ Roasted wheat is used for pouring /Flickr
There is no "standard answer" to these. Without forgetting the thick history, the traditional skills are not extinguished, and we can also exert unlimited imagination and creativity, so that new ingredients can be added to the "experiment" and collide with new chemical reactions.
The food blogger "Eclipse of the Sun" has conquered the hearts of many young people with salted egg yolk meat and loose roasted wheat.
Their mental journey is the same as that of bloggers, at first they did not care about the salted egg yolks that were red in the sky, and always felt that the salted egg yolks were "deified".
Until I took a bite in person.
The mixture of pork floss and well-flavored cooked glutinous rice is slightly oily and emits a burst of salty aroma, so who can't eat two bowls of rice? Make the filling with the salted egg yolks, wrap the dough and steam in a steamer basket for 10-15 minutes.
The almost transparent, highly saturated filling and the aroma of the air molecules occupy the retina and nasal cavity, capturing the soul.
"The salted egg yolks are perfectly matched with glutinous rice, and in order to balance the ratio of the two textures, half a salted egg yolk is just right for each roast. The delicate sandy salty fragrance is wrapped in glutinous chirping, and the silk can be pulled out with the meat floss.
The shiny dough locks all the fresh fragrance inside, and a small sun is taken in one bite, which makes people full of vitality throughout the day. Who isn't hungry after reading the blogger's description.
And the soul of roasted wheat, steaming and steaming, crossed the ocean and achieved a lot of achievements in Japan: shortlisted in the top ten of "Japan's favorite Chinese cuisine", gave birth to the Japanese roasted wheat brand "Qiyang Xuan" that had passed the age of the period, and camped in supermarkets...
△ Japanese-style yakitori /wiki
The appearance of Japanese roasted wheat is not much different, but the filling and eating method have changed slightly due to the influence of food culture. Pork and onions are steamed and mixed with side dishes and rice to form a bento, dipped in soy sauce and yellow mustard sauce to remove the flavor.
The different roasted wheat in different places is the epitome of the diverse and inclusive Chinese culture. One side of the water and soil to raise one person, people's taste buds also have memories, and the roasted wheat with local characteristics has also become a unique "hometown taste" for wanderers.
Hohhot people can't forget the wonderful combination of ginger and scallions and lamb, Changsha people enjoy the "jokes" made by outsiders in the face of chrysanthemums and roasted wheat, and Lao Guang still prefers the flavor of freshness in the Qing Dynasty and the fragrance in the light.
△ Lao Guang's morning tea is inseparable from the creativity of roasting wheat/figure worms
From the Yuan Dynasty to the present, roasted wheat can also be regarded as the "elder level" of the dim sum class, innovating in inheritance and growing in innovation. Different regions have their own characteristic roasted wheat, and different eras have their own sparkling trends.
It is often joked that "Guangzhou people eat everything", and the similarity is that it seems that anything that can be eaten can be wrapped in the stuffing of roasted wheat, and the culture of roasted wheat has become diverse and inclusive.
As for the filling dispute about the roasted wheat at the beginning, it is also "incomprehensible".
I don't want me to feel, I want you to feel.
As long as your taste buds are dancing, it's delicious roasted wheat.
Resources:
Long-established restaurant - all in one place / China Net
It's already so delicious, you added an egg yolk to it? / Eclipse
Unchanged for 100 years!? New Ways to Eat Japanese Sakiyoken Bento / Japanese Cuisine