Baode Bowl Holder [Shanxi Baode Specialty]

What is a Baode bowl holder? Authentic Shanxi Baode specialty: Baode bowl holder

Content summary:Do you want to know what Baode bowl holder is? This article is a detailed introduction toShanxi Baode specialty - Baode bowl holder. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Baode bowl holder. The full reading time is about 8 minutes, mainly including the basic introduction of Baode bowl holder and the product characteristics of Baode bowl holder? The production method of Baode bowl holder, the tasting and eating method of Baode bowl holder, etc

Basic introduction of Baode bowl holder

Baode bowl holder is a traditional Han snack in Baode County, Xinzhou, Shanxi Province. Unique flavor, it is the top grade snack. Bowl holder, as the name suggests, refers to placing a paste made from buckwheat flour into a bowl, steaming it in a steamer and letting it cool, and then pulling out a "holder" that resembles the shape of the bowl. The authentic Baode "bowl holder" uses buckwheat noodles, which sieve out the coarse and black ones, leaving behind the white and fine ones, called "top buckwheat noodles". Baode County is rich in buckwheat, and the buckwheat noodle bowls and trays made from it are crystal clear and shiny, with a pinkish white and slightly green color. The texture is fine, soft, smooth, tender, and fragrant

The Baode bowl holder made of buckwheat flour is crystal clear and shiny, with a pinkish white and slightly green color. It has a fine texture, is soft, smooth, tender, and has a unique flavor. Especially for those who sell "bowl holders", when they hold the "bowl holder" in their hands and shake it up and down in the air, the "bowl holder" trembles and trembles softly; Another button in the bowl, crisp and loud, can be described as a masterpiece in the world. Baode's "bowl holder" is of superior quality and unique, making it a delicacy among local snacks. In 1983, Premier Li Peng visited Baode and praised it repeatedly after tasting it. Ma Yutao, a national famous singer, once praised in his song that "Shanxi is good because folk songs are all over the mountain, the bowl holder is full of dates, and Shaobing (Baked cake in griddle) and onions love people to death.". As the name suggests, the bowl nursery is made from a bowl as a mold: flour is first mixed into a ball, then turned into a paste and placed in a bowl. It is steamed over high heat until half cooked, stirred once to prevent sedimentation, and cooled to serve. This paste should not be too thick or too thin. If it is too thick, it will become hard, and if it is too thin, it will become brittle. When steaming in a bowl, it is advisable to place it in the center of the tray, which is not too thick or too thin. The steaming time is about half an hour, and if it is too long, it will become "old", and if it is too short, it will become "tender". During this period, chopsticks should be used to stir it once, otherwise it will become cooked inside and out, or the top will become thin and the bottom will become even

"Bowl holder" steamed and cooled, served with a soup made with vinegar and garlic during meals. The preparation of "vinegar garlic soup" is not simple in terms of "craftsmanship". Without a certain amount of "experience", it cannot be well prepared. Garlic needs to be mashed, vinegar needs to be in moderation, a small amount of ginger noodles should be added, boiled water should be cooled, and various ingredients should be in moderation to enhance the taste. If you are making a "meat bowl holder", you need to chop the pork into filling and sprinkle it on the "bowl holder" before steaming. Buckwheat noodles' bowl holder 'is suitable for cool adjustment, hot stewing, or served with vegetable soup, or mixed with meat sauce

Tasting and eating methods for Baode bowl holders

Bowl holders not only require attention to detail in preparation, but also require a proper way of eating. Firstly, there is its seasoning, which is called dipping soup in my hometown. If the dipping soup is not properly prepared, then the bowl of soup will lose the original flavor inherited from our ancestors, that is, the local flavor of Baode. Therefore, the bowl of soup will no longer be a bowl of soup

Preparation method for dipping soup

The main seasonings for preparing dipping soup are garlic, ginger powder, aged vinegar, salt, sesame oil, and cold water. If any one is missing, the taste will be spoiled. Preparation method: First, place the peeled garlic cloves into a garlic pestle, then drip a small amount of sesame oil. When the garlic paste is mashed with sesame oil, add an appropriate amount of aged vinegar. There are two key steps here: first, various seasonings must be "in moderation", which is difficult to master; The second thing is to remember to add water first and then vinegar. If you turn it upside down, dipping it in the soup will cause a dead garlic smell. By doing so, not only will the soup not spoil even after being dipped in it for many days, but also dipping it in a bowl and eating it will allow you to taste the local flavor passed down by our ancestors, making it delicious and tasty

Cutting Method

Furthermore, the cutting method of this bowl of childcare (called "playing method" in my hometown) and the place where it is eaten are directly connected to the traditional local flavor. The most delicious thing is probably squatting on the bowl nursery stall, asking the seller to use a small knife to draw diamond shaped small pieces of freshly steamed and still stuck in the bowl, pour them with dipping soup, and hold small bamboo sticks to pick them up and eat them one by one. It's even more interesting and flavorful