Summer steamed buns

In the xinfeng countryside of Jiaxing, when the married girl comes in the first summer, she must return to her mother's house to ask for summer clothes. In addition to sending summer clothes, the mother also sent a straw bench, a pair of ropes through the field, and a parasol. In order to return to Xie Yeniang to send summer clothes, on the second day of the first month of the sixth month of the lunar calendar, the girl will go to her mother's house to rest for summer.

On the day of the summer break, the newlyweds will bring two baskets of exquisite pastries, as well as some tonics, and come to honor the grandmother with a smile. When I arrived at my mother's house, I was busy with my mother,, so I had to greet my son-in-law's refreshments and make steamed buns immediately. Generally, according to the five liters of glutinous rice flour, put into one and a half liters of flour, add an appropriate amount of white sugar to mix the ingredients, mix well with boiling water, knead repeatedly, knead soft and then roll into noodles, put into the steamer basket and steam. After the noodles are steamed, take them out and put them in the pot and put them in the pot and repeat them (that is, continue kneading), roll them thin with a rolling pin, cut into a palm-sized rectangular skin, and use a kitchen knife to cut four knives to form a lattice. Then use your right finger to lift the flower strips apart twice, and the left hand will embed one end of the leather into the empty space at the lifting place, flip and smooth, forming a butterfly shape, also like a large braid.

After the bun blanks are ready, open the oil pot and put the steamed buns into the oil pan (that is, fry). When the heat is not too big, when it is blistered into a pale yellow, it is quickly fished out with a fence, and the steamed bun is called oil bun. The steamed buns are both crisp and crispy, and are loved by both adults and children. There is also a relatively simple method of oil steamed buns, using flour alone, without steaming, using the skin to make a steamed bun blank, and putting it in the oil pot. All the production process is taught by the mother to the daughter, and the mother can complete it on the same day. The number varies from family to house, and there are at least two baskets. The girl stayed in her mother's house for a day or two, and when she returned to her in-laws' house, her family would use a small wooden boat or hire someone to carry it. On this day, the son-in-law must gestately invite the mother-in-law and the father-in-law to go together, and when the two sides meet at home, it is a lively scene. In the afternoon, someone in the in-laws will distribute the oil steamed bread to the neighbors, and when they receive the oil steamed bread, they will continue to exhale a good mouth: "Steamed bread, early noble son." "A small oil bun can make people popular and add joy."

The custom of steamed buns is said to have originated in the early Qing Dynasty, when the Qing court forced the Han people to shave their hair and comb their braids, and people put steamed buns that resembled a large braid into a frying pan to show their resistance. Because the oil buns are both delicious and nutritious, they gradually evolved into something to comfort the married girl, as a thing to rest and recuperate after the busy farming.

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