What is the Weixian Fire? Authentic specialty of Weixian County, Hebei Province: Weixian Fire
Summary:Do you want to know what Weixian Fire is? This article is a detailed introduction to the special product of Weixian County, Hebei Province - Weixian Fire. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Weixian Fire. The full text takes about 5 minutes to read, mainly including the basic introduction of Weixian Fire and the product characteristics of Weixian Fire? How did the history of the burning in Weixian County come about? Tasting and eating methods of Weixian Fire
Introduction to Weixian Huoshao
Weixian Huoshao is a famous traditional Han snack in Xingtai City, Hebei Province. Known far and wide for its unique craftsmanship and crispy taste. Combining the production technology of Youbing (Deep-fried round and flat dough-cake) and hu cake in the north, it uses refined flour and milled sesame oil in southern Hebei as raw materials, together with fine salt and pepper powder, and baked in a hanging furnace to form a unique fire. When consumed, dip it in vinegar and garlic juice, which has a fragrant and refreshing taste to relieve greasiness. It is often made by chopping pork and scallions No filling Huoshao No filling Huoshao is very similar to the steamed buns used in Pita bread soaked in Lamb Soup. No filling, very hard, about the size of a palm, very strong to bite. Authentic fire is handmade, with stone grinding fire being the most authentic. The Li Family Stone Stove Fire in Yaogezhuang Town, Gaomi is one of the authentic ones, and its appearance has been patented. Due to its hardness, it is also known as steel fire. When consumed, it is often torn into pieces and soaked in one's own dishes. It can also be soaked in soup, especially when eaten with lamb soup. One of the major features of fire burning is its hardness and strength, making it easy to carry and not easily spoiled. Even if the outer layer is moldy, after cutting off the moldy part, the other parts can still be consumed without any deterioration or odor Meat filling over fire Meat burning over fire contains a filling similar to dumplings, with thin skin and a lot of filling. It is crispy on the outside and fluffy on the inside, with a strong aroma. With a light bite, oil and water will overflow. Meat fire is divided into two types: dry fire and oil fire. The method of dry burning is to knead the dough well, cut it into about one or two sizes, use a rolling pin to roll it into a thin skin, the skin can be as thin as paper, apply oil to roll it up, press it upright, wrap it in meat pits, and then press it into a round cake with a diameter of about 10 centimeters. Place it on a specialized baking tray and bake until the outer skin is golden brown. When cooking with oil and fire, directly wrap the dough in a flat pan and fry until cooked in shallow oil. When eating, dip it in vinegar and garlic juice, which has a refreshing fragrance and can relieve greasiness. The batter is often made by chopping pork and scallionsWeixian Huoshao's tasting method