Shanxi Jindongnan snack - yellow steamed(shan xi jin dong nan xiao chi huang zheng )

Shanxi Jindongnan snack - yellow steamed

Introduction:

"Yellow steamed Southeast Shanxi snacks, mainly produced in Qinxian and other places. Maybe you have tasted all kinds of dishes and delicacies. However, you may not have tasted a kind of delicious food in Changzhi area of Shanxi Province - "yellow steaming". "Yellow steamed" looks golden in appearance. Its ingredients are corn and soft rice, similar to sticky bean buns in Northeast China. Its ingredients are different and taste better. I remember when I was young, every household in the area was busy steaming. People choose the corn which has just been harvested in autumn. The yellow and big corn sticks are soaked, boiled and dried. After that, Huang Shengsheng's soft rice was milled together, and the corn husks were sifted out as soon as the basket was used. The rest was the golden yellow steamed noodles. The golden yellow steaming is not only good-looking, but also sticky and sweet. It not only warms the body, but also has nutrition. However, don't rush to eat yellow steaming just after it's finished. Eating yellow steaming is also quite learned. You need to taste it carefully and swallow it slowly. You can't eat it as big as eating steamed bread. Otherwise, you'll be scalded by the sticky yellow steaming skin on your lips and teeth. It's very elegant. Yellow steaming is clear and pure, light and sweet, refreshing filter, Qinru heart and spleen. It's a fine snack among grains. "

Production steps:

Step 1: put the yellow rice flour and corn flour into the basin according to the ratio of 1.5:1, add appropriate amount of sugar according to personal taste, and stir evenly;

Step 2: you must use the boiling water and noodles that have just been boiled. You can first stir them into blocks with chopsticks, cool them slightly, and then mix them into a smooth dough. After mixing, cover the basin and let it stand for two hours;

Step 3: when the dough is ready, knead it into a ball by hand, and then make it into a hollow Wotou shape. Put the red bean stuffing into the bag, close both hands and flatten it slightly like a bow. Put the kneaded yellow steam directly into the steamer;

Step 4: after the steamer is full, steam over high heat for half an hour;

Step 5: after steaming, don't rush out of the pot, be sure to wait for the steam to disperse, and then take out the Yellow steam. (I like to eat without stuffing, so I pinch a few small balls at will, hehe.)

Materials required:

Yellow rice noodles: 900g

Corn flour: 600g

Red bean paste: right amount

Sugar: right amount

Note: yellow rice noodles: millet peeled flour, commonly known as soft rice noodles, generally sell cereals where there are selling corn flour, you must buy thin, coarse corn flour to make pastries affect the taste. You don't need yeast powder for yellow steaming. Because the rice noodle itself is sticky, it should be put into the steamer directly after kneading, otherwise it will be stained everywhere, and the shape will be gone. Don't rush to eat yellow steaming just after it's finished. It's also learned to eat yellow steaming. You need to taste it carefully and swallow it slowly. You can't eat it as big as steamed bread. Otherwise, you'll be scalded by the sticky yellow steaming skin on your lips and teeth. It's very elegant. "Yellow steaming" is not only delicious, but also roasted so that it is scorched outside and tender inside. It also has a unique flavor. The more people eat, the more they want to eat.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Shan Xi Jin Dong Nan Xiao Chi Huang Zheng