Hunyuan Potato [Shanxi Hunyuan Specialty]

What is Hunyuan potato? Authentic Shanxi Hunyuan specialty: Hunyuan potatoes

Content summary:Do you want to know what Hunyuan potatoes are? This article is a specialized article that provides a detailed introduction to the local specialty of Hunyuan in Shanxi Province - Hunyuan potatoes. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Hunyuan potatoes. The entire article takes about 4 minutes to read, mainly including a basic introduction to Hunyuan potatoes

Basic Introduction to Hunyuan Potatoes

In Hunyuan, potatoes are planted throughout the county, but the real sales of potatoes are mainly in the plain areas of Chuanxia. However, in the southern and northern slopes where the planting area is large and the yield is abundant, potatoes are difficult to transport and sell. Except for a small portion that can be eaten by oneself, most of them are ground into flour (starch). This is because the mountains in Hunyuan are high and the gullies are deep, and the transportation conditions are poor, especially in mountainous areas where it is particularly difficult to climb up the roads and climb the hills, and the potato production is relatively large

In the past, grinding flour was all done by hand, using circular holes similar to wiping potato shreds. Each potato was rubbed into a small powder, squeezed and clarified, and then bleached several times with clean water. The flour sank, the water was removed, the sediment was crushed and dried, and the flour was formed. The texture of Hunyuan noodles is very good. It is famous for its white, refined, and pure color, and the famous Hunyuan liangfen in Shanxi is derived from it. Generally speaking, 50 kilograms of potatoes can produce about 5 to 6 kilograms of flour. Heavy potatoes can be converted into valuable and lightweight flour, which is easy to transport. Another benefit of grinding potatoes into flour is their durability. Even if potatoes are stored in a cellar, they cannot last for a year, while dry and waterless flour can be stored for many years. It is worth mentioning that now all grinding surfaces have been mechanized, from grinding to clarification to powder extraction, which is both convenient and fast

Hunyuan noodles have many uses. In addition to making cold noodles, they can also be used to make noodles, powder blocks, powders, etc. Hunyuan noodles are also particularly famous, as the folk saying goes: Hunyuan noodles are infinitely long. Add alum to the flour and make noodles. Use a press to press the noodles. As long as the dough is not pressed to the bottom, the resulting noodles will always be one hole at a time, as long as they are needed. On the streets of Hunyuan, vendors selling noodles often coil them up like wires and tear them apart from the middle when selling. Noodles are like elastic bands, full of elasticity. Hunyuan vermicelli is good because it is easy to cook, chewy, and has good flexibility. It is a vegetable food that Hunyuan people love to eat, and they add some vermicelli to every dish they make. Hunyuan noodles can also be used as powder. In the early years, coarse grains were the main food, and the locals mainly used coarse grains such as corn and buckwheat flour. Adding a small amount of flour, the mixed noodles became incredibly chewy and delicious, enduring hunger. Even now, people still often eat this way