Pot helmets have different deformations across the country, and when they arrived in Sichuan, with a small piece of cake as the base, they changed countless good tastes that made people want to stop.
Various pot helmets in Sichuan
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Juntun pot helmet / fat intestine powder of the love of the official match /</h1>
If the Sichuan pot helmet is classified according to the production method, it can be roughly divided into "Nanchong pot helmet" and "Juntun pot helmet". The Nanchong Square Pot Helmet is a noodle with oil and puff pastry first burned and then baked, and then the stomach is cut open and added; while the Juntun Pot Helmet rolls the condiments and meat filling into the noodles before it is burned.
Speaking of juntun pot helmet, I have to say fat intestine powder, although this cp is a high-carbon water combination of "staple food + staple food", the heat explodes when eaten, but the taste and texture are unexpectedly coordinated.
Sweet potato flour and fat sausage Q bomb with spicy seasonings to awaken the taste buds. The hot air continues to flow up along the chopsticks, the rake and the powder is hot under the belly, all the way to the stomach, then another bite of salty pot helmet, crispy taste makes the tip of the tongue usher in a second wave of wonderful enjoyment in a short period of time, Bashi!
Every time I go to eat fat sausage powder, I especially like to watch the master play the pot helmet on the side, pull the noodles, roll the noodles, and bake cakes in one go, and the waiting process will not be boring.
Roll out the prepared noodles into a bun-sized dough and roll it out with a rolling pin. The master's hands were so fast that they rolled and flicked, and in less than ten seconds, the dough turned into a thin strip of dough and lay obediently on the cooking table.
After the noodles are rolled out, they are laid on the top and the meat filling is chopped in advance and adjusted to the taste, and there are two kinds of meat fillings of pork and beef, and the taste is optional.
After adding the meat filling, roll up the dough and pull it as you roll it. After wrapping, continue to repeat the previous steps, roll open, add meat filling, roll up, repeat several times, and finally the dough mixed with meat filling grows bigger and bigger, and the layers in the finished pot helmet are stacked over and over again.
The rolled pot helmet is placed on the special stove and fried in rapeseed oil first, and when the heat is almost the same, remove the iron plate and put the pot helmet into the stove to bake.
It is made by frying first and then baking, so that the skin of the pot helmet is moist and sensual, but also crisp and delicious, and when you bite it, it is crispy and crispy, and the clicking sound makes people feel comfortable.
Nanchong pot helmet / another way to open the cold powder /</h1>
Although it is not necessary to knead the filling into the dough in advance, the "filling" of the Nanchong Square Pot Helmet can visually stimulate the secretion of saliva.
The process of making the pot helmet is still rolling out the dough, frying and then baking.
After baking, make a hole in the top of the pot helmet, pour the mixed cold powder into the pot helmet belly, and it will be OK.
The cold powder is twisted into long strips with a blade, and mixed with various spices such as red oil sea pepper, so that it is very flavorful to eat directly. After pouring into the belly of the pot helmet, the appearance looks a bit like the meaning of sandwich cake, and the full of cold powder is glowing with red and bright colors, which is very tempting.
The crispy shell of the pot helmet is easy to fall off the slag, the full of cold powder is not carefully held and easy to leak out, plus it is necessary to eat a large bite to taste the pot helmet and cold powder at the same time, the eating phase is not very elegant, so when eating, it is best to find a place to sit down and enjoy slowly.
After the cold powder that is about to be full, to ensure that the amount does not fall out, quickly take a big bite along with the cake, and the pot helmet with hot air is crisp and jumpy, the cold powder is tender and smooth with spicy, and a variety of tastes and tastes have been harmoniously unified in this humble snack.
At the end of the meal, the cold powder is finished, and the pot helmet is also clean with it, but the tip of the tongue still faintly retains the aroma of flour and the spiciness of the cold powder, and the aftertaste is endless.
In addition to the square pot helmet, round pot helmet, the same is the heart of the Sichuan people, of course, the content of the belly is also very rich, three silk, brine meat, cold noodles, ear pieces, arches, etc., there are meat and vegetarian, according to their own preferences to choose, a small pot helmet, can also accommodate rich taste.
Clamped two sides of the pot helmet
Some time ago, I ate a pot helmet with ear pieces. Pork ears with crisp cartilage in the sticky are a good cold dish in their own right.
Pot helmet with ear pieces (pig ears).
With a pot helmet to beat the bottom, the yellow crust opens his hands and hugs the beauty of an ear slice tightly into his arms. The juice of the ear pieces soaks the inside of the pot helmet, and the crisp skin of the pot helmet makes the layers of the ear pieces more plump, and the concept of 1+1>2 is perfectly reflected.
Brown sugar pot helmet / hot and sweet ancient taste /</h1>
There is a saying in Sichuan called: Eat brown sugar pot helmet hot to the back. This means that when eating brown sugar pot helmets, a mouthful of hot brown sugar flows out, flows to the hand to lick it quickly, and the hand is lifted but accidentally thrown to the back, hot against the flesh.
Brown sugar pot helmet, eat is this steaming "bar to hot", just up the pot of brown sugar pot helmet, must gently bite a small bite, slowly suck the brown sugar water inside, pay attention to the range of action to be small, to slow, to avoid scalding the mouth. Wait for the temperature to slowly drop, and then savor this simple delicacy (director friendly tip: in order to avoid esophageal burns, do not eat too hot food, it is best to eat it after cooling a little).
Compared with the delicate Western desserts now, the brown sugar pot helmet is simple and rough, and the surface layer does not have the crispy puff pastry that other pot helmets are proud of. But the flowing brown sugar juice and the mellow aroma of the dough cake are the most authentic tastes of childhood in memory.
Like the brown sugar pot helmet, the white noodle pot helmet does not have too many addictive features, but even if it is baked with simple dough, each white noodle pot helmet is carefully made by the masters, and you can see the layering of hand kneading inside.
The yellow spots on the surface are the baking marks left by the traditional way of playing pot helmets. Crispy on the outside and soft on the inside, you can also taste the faint smell of wheat when eaten empty.
Many pasta shops in the market have white noodle pot helmets, you can buy your own home and cut open and add vegetables to eat, according to their own preferences DIY, frugal by people. But its highlight moments, still paired with mutton soup, drive away the wet cold of the basin.
The specific way to eat can refer to the lamb steamed bun in Shaanxi, but the sichuan white noodle pot helmet with mutton soup is more casual. It doesn't have to be broken into small pieces, nor does it have to be soaked in mutton soup to eat, a pot helmet a mouthful of lamb soup, is also a different kind of good taste.
Now there are many stores have developed a lot of new pot helmets to eat, the content in the belly is more abundant, and the production of pot helmets also uses a more convenient electric stove, but the pot helmets made in the old way, the layers of crispness, can still accurately awaken the taste buds of Sichuan people.