On fire(huo shao er )

On fire

Introduction:

"About Xiaonian, there are different customs in different places. There is a classic food in our local area, which is the fire I have today. In those days when food and clothing were scarce, people used this fire as a sacrifice. Probably also take its homophonic, indicating that the next year is prosperous. There are different ways of doing things about fire. My mother did it when I was a child. After I got married, my mother-in-law did the same thing. So I did it every year! The story of fire: there is a local custom that all the family members have to eat a fire, and they will not forget their home. No matter how much or how little the fire is, the old lady always remembers to leave two for her daughter, who will eat when she comes back. This year is no exception. I'm going to Beijing with Uncle nano to bring some to Aunt MI. In fact, it's just a way to say whether we forget our roots or not. This fire is the taste of home! "

Production steps:

Step 1: material diagram (the ratio of flour to water is 2:1, and the amount of yeast is 1% of flour). 2

Step 2: heat the mother liquor and mix it into yeast water by hand.

Step 3: pour yeast water into flour and stir while pouring to make the flour flocculent.

Step 4: make dough into a ball,

Step 5: knead on the chopping board until the dough is smooth.

Step 6: put it into a large pot, add fresh-keeping film and ferment in a warm place.

Step 7: make a good dough.

Step 8: take out the exhaust, knead it evenly and roll it into a rectangle.

Step 9: Chop shallots, add sesame oil and salt and mix well.

Step 10: Sprinkle the chopped green onion evenly on the dough.

Step 11: make a big roll.

Step 12: change the knife to the right size.

Step 13: knead the two ends of the embryo after changing the knife and press it into a round cake.

Step 14: do it one by one.

Step 15: pan on the fire, low fire, put on the fire, burn the embryo, dry cauterize

Step 16: turn in the middle.

Step 17: oil the cage.

Step 18: put it on the oiled cage after it turns hard and yellowish on both sides.

Step 19: steam over high heat, boil water and steam for 20 minutes, simmer slightly and then remove.

Step 20: steam and cook

Materials required:

Flour: 1000g

Water: 500g

Yeast: 5g

Scallion: right amount

Salt: right amount

Sesame oil: appropriate amount

Note: 1, burning face, in fact, before shaping dry brand is the embryo of oil roll. 2. The amount of oil and salt in chopped green onion should be a little more to ensure that the steam is slightly salty. 3. If you like, you can add other seasoning powder. Mi Ma likes this flavor and doesn't use other seasoning.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: onion

Chinese PinYin : Huo Shao Er