As the summer vacation is coming to an end, in the ancient building complex at the mouth of the village of Qianjing Town, Yuzhou City, Henan Province, several aunts have a laughing stall to make a kind of tortilla, and as the tacos of Tako Mountain gradually bulge up, the alley is filled with a strong sweet smell of corn. The aunts said that these tortillas were free for people who came to the village to play, and after getting the news, many people lined up to wait, and they were snatched up as soon as they came out of the pot. (Image courtesy of Oriental IC)
Yuzhou City, Henan Province, Qianjing Town, is a small village with a long history, the village was called "Dongzhang Town" in ancient times, legend has it that the entire village in ancient times was an official kiln for firing porcelain for the imperial palace, encountered floods and was buried in the silt, many years later, the locals opened the silt and rebuilt the village. The kiln was founded in the Tang Dynasty, flourished in the Song and Jin, and the scale of firing was finally Yuan. Grilled village porcelain is unique, mainly firing white and black flower porcelain, and also firing three colors, jun porcelain, etc., with many categories, and has become a cultural tourism business card of Yuzhou City in recent years. (Image courtesy of Oriental IC)
The main local food crop in the village is corn, and the big brides and aunts have learned the craft of turning cornmeal with one hand to make food. Yuzhou cornmeal oil bun is made by grinding a relatively fine cornmeal, adding an appropriate amount of white flour, fermenting, and baking on the tweezers. Generally, two people need to cooperate, one person looks at the fire and turns the steamed bun, and the other person kneads the dough and rolls it, because the raw cornmeal does not have the strength of the white noodles, and it is not so easy to form. (Image courtesy of Oriental IC)
Roll out two sheets of tortilla as thin as a Zen wing, coat one with shallots and pepper noodles mixed with local sesame sesame oil, and top it with the second chapter pancake. Locals call sesame oil sesame oil, is a very precious edible oil, rolling corn cake aunt heard the praise smiled, said: usually this sesame oil themselves are not willing to eat, are the babies come back to take out to eat some, these two years of sesame harvest is not good, not much sesame oil. (Image courtesy of Oriental IC)
Next, you can put on the tweezers for spreading. Although this kind of cake is called oil bun, it is not greasy in the slightest, because the tweezers are high in the middle and low on the four sides, and there is no way to put too much oil. However, the ripe corn cake evaporates the sweetness of corn, and the aroma of spring onion sesame oil is still very tempting. (Image courtesy of Oriental IC)
It takes about five minutes to spread a corn oil bun, and a Lady Chen from Zhengzhou waited for nearly half an hour in order to wait for three oil buns, she said: This cake looks fragrant, waiting for too long, I am hungry. Many people also said that when Grandma was alive in the past, she made delicious food until her stomach was grumbling, so that the food that came out could be remembered for a lifetime. (Image courtesy of Oriental IC)