![San Jiao Gan Mo Mo [Shanxi Linxian Specialty]](https://i.gtylx.com/i.png)
What is San Jiao Gan Mo Mo? Authentic Shanxi Linxian specialty: Sanjiao Gan Mo
Content summary:Do you want to know what Sanjiao Gan Mo is? This article is a detailed introduction to the special product of Linxian County, Shanxi Province - Sanjiao Gan Mo. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Sanjiao Gan Mo. The full text takes about 5 minutes to read, mainly including the basic introduction of Sanjiao Gan Mo and its nutritional value? What are the product characteristics of Sanjiao Gan Mo? How did the history of Sanjiaogan Momo come about? The production method of San Jiao Gan Mo
Basic Introduction to Sanjiao Dry Steamed Bun
Sanjiao Town in Linxian County uses high-quality charcoal fire to bake dry steamed buns, which have the effects of harmonizing the stomach and strengthening the spleen, as well as the four major characteristics of aroma, crispness, sweetness, and crispness. They are handmade, easy to eat, traditional craftsmanship, and naturally fermented with wheat flour. They are praised by consumers as "Sanjiao craftsmanship, Lvliang unique"
What is the nutritional value of Sanjiao dry breadWhat are the product characteristics of Sanjiao Gan Mo Mo
San Jiao Gan Mo has four major characteristics of harmonizing the stomach and strengthening the spleen, being crispy, sweet, and crunchy. It is handmade, easy to eat, traditional craftsmanship, and naturally fermented with wheat flour. It is praised by consumers as a "specialty of Lvliang, a unique product of San Jiao"
How did the history of Sanjiao dry bread come aboutMethod of making San Jiao Gan Mo Mo
Ingredients
Main ingredients: 500kg wheat flour, 100kg fermenting head, 100kg water, 20kg milk (auxiliary ingredients - can increase the taste of the Mo Mo)
Ingredients: chopped green onions (about 2 pieces), a little cooking oil
Method
⒈ Mix the ingredients of the fermentation head evenly, form a ball, and place it in a bowl
2. Add a little water and let it ferment in a warm place until it swells and then falls back (about 7-8 hours)
3. Take out the fermented dough and add an appropriate amount of flour, milk, and water to knead evenly
4. Divide the kneaded dough into 60kg dough balls<53
7. Take it out and let it cool for about 30 minutes, then put it into a secret coke oven and burn it for 40 minutes. Flip the dough every 5-6 minutes
⒏ After burning, take it out for practical use
What are the product characteristics of Sanjiao Gan Mo Mo
San Jiao Gan Mo has four major characteristics of harmonizing the stomach and strengthening the spleen, being crispy, sweet, and crunchy. It is handmade, easy to eat, traditional craftsmanship, and naturally fermented with wheat flour. It is praised by consumers as a "specialty of Lvliang, a unique product of San Jiao"
How did the history of Sanjiao dry bread come aboutMethod of making San Jiao Gan Mo Mo
Ingredients
Main ingredients: 500kg wheat flour, 100kg fermenting head, 100kg water, 20kg milk (auxiliary ingredients - can increase the taste of the Mo Mo)
Ingredients: chopped green onions (about 2 pieces), a little cooking oil
Method
⒈ Mix the ingredients of the fermentation head evenly, form a ball, and place it in a bowl
2. Add a little water and let it ferment in a warm place until it swells and then falls back (about 7-8 hours)
3. Take out the fermented dough and add an appropriate amount of flour, milk, and water to knead evenly
4. Divide the kneaded dough into 60kg dough balls<53
7. Take it out and let it cool for about 30 minutes, then put it into a secret coke oven and burn it for 40 minutes. Flip the dough every 5-6 minutes
⒏ After burning, take it out for practical use
Method of making San Jiao Gan Mo Mo
Ingredients
Main ingredients: 500kg wheat flour, 100kg fermenting head, 100kg water, 20kg milk (auxiliary ingredients - can increase the taste of the Mo Mo)
Ingredients: chopped green onions (about 2 pieces), a little cooking oil
Method
⒈ Mix the ingredients of the fermentation head evenly, form a ball, and place it in a bowl
2. Add a little water and let it ferment in a warm place until it swells and then falls back (about 7-8 hours)
3. Take out the fermented dough and add an appropriate amount of flour, milk, and water to knead evenly
4. Divide the kneaded dough into 60kg dough balls<53
7. Take it out and let it cool for about 30 minutes, then put it into a secret coke oven and burn it for 40 minutes. Flip the dough every 5-6 minutes
⒏ After burning, take it out for practical use