The traditional Wu'an cuisine has an ingredient called "powder knots".
As the saying goes: three townships and five miles of different sounds, therefore, "powder lumps" in some places are also called "skin slag", "powder slices", "powder pills", "powder cakes", "powder lumps" and so on.
The main raw materials of "powder lumps" are sweet potato powder (qiàn) and sweet potato noodles, which are seasoned with green onions, ginger, garlic, coriander (yán sui, coriander), dried shrimp, salt, soy sauce, seasoning powder, etc.
there are two main ways to < h1 class="pgc-h-center-line" > powder lumps</h1>
One is to add sweet potato flour to the edible alum, and (huò) into a powder ball, and then use the hé le bed to quickly press it into a pot of boiling water; after the noodles are cooked, use the hedge (zhào li) to the pot, stir the shallots, ginger, garlic, coriander, dried shrimp, salt, soy sauce, seasoning powder, etc., and put them in a cool cool place to form.
This practice is generally mass-produced by powder lump workshops.
The other approach is simpler and is suitable for homework.
First, put the sweet potato noodles in a pot of boiling water and cook them, pour in the appropriate amount of soy sauce; then, stir the sweet potato seals into a paste with warm water and pour them into the noodles; then stir the shallots, ginger, garlic, coriander, shrimp, salt, seasoning powder and other condiments, and finally, pour them into the steaming cloth of the steamer basket, steam for about 20 minutes on medium heat, steam them in a cool place and form.
Be careful not to be too viscous when stirring, otherwise the powder lumps made are too hard.
Add the powder paste and stir with the seasonings.
Pour onto the cage cloth in the steamer basket and gently smooth with a spoon.
Fold the cage cloth to facilitate the formation of powder lumps.
Place in a cool place to form.
<h1 class= "pgc-h-center-line" > powder lumps are eaten in a variety of ways</h1>
Powder knots are the main ingredients for Wu'an residents to celebrate the New Year and do things at home, mainly used for Wu'an stew, Wu'an bowl, egg soup and so on. Now there is a new way to eat it, stir-fry in cooking oil, mix with minced garlic, sesame oil, vinegar and eat.
Powder lumps are cooked, fragrant but not greasy, edible vigorous, refreshing and smooth.
<h1 class = "pgc-h-center-line" > the beautiful legend of pink bumps</h1>
According to legend, a long time ago, there was a long-term worker in a village in Wu'an, named "Knot", who worked for a year in a landlord's house and earned a load of sweet potatoes.
However, the mother of the knot has a heart-burning problem when she eats sweet potatoes, and there is no other food to eat at home.
Pimple is a very filial child, and he tries to turn sweet potatoes into food that his mother eats without committing diseases.
So he ground the sweet potatoes into powder, made them into vermicelli, steamed them into flour cakes, and braised cabbage for his mother to eat, while he ate the remaining sweet potato residue himself.
After my mother ate the flour cake, she stopped burning her heart.
This method of sweet potato flour cake has been passed down from one to ten, ten to a hundred, and has spread throughout the three townships and five miles. Because this sweet potato flour cake was invented by "lumps", it was named "pink bumps".
And the sweet potato residue eaten by "pimples" has also been misinformed, and "powder lumps" have another nickname "skin slag".
Wu'an's powder lump is not only a delicious ingredient, but also a manifestation of filial piety for children.
Nowadays, although powder lumps have become people's daily food and are no longer expensive gifts, children often send a piece of powder lumps to their parents during the New Year's Festival to show filial piety.
Filial piety is the first, filial piety is the traditional virtue of our Chinese nation, may filial piety always reside in the heart and carry forward.