Cha Lu Mai Bing [Zhejiang Ninghai Specialty]

What is a forked wheat cake? Authentic Zhejiang Ninghai specialty: Cha Lu Mai Bing

Content summary:Do you want to know what Cha Lu Mai Bing is? This article is a detailed introduction to the Zhejiang Ninghai specialty - Cha Lu Mai Bing. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Cha Lu Mai Bing. The full text takes about 3 minutes to read, mainly including the basic introduction of Cha Lu Mai Bing and the product characteristics of Cha Lu Mai Bing? The method of making forked wheat cakes, etc

Introduction to Cha Lu Mai Bing

Mai Bing is mainly distributed in Ninghai and Taizhou areas of Zhejiang Province, and is loved by customers for its fragrant taste and endless aftertaste. The wheat cakes at the Ninghai Shanli local specialty snack shop located at No. 10 Tianguang Road are particularly popular among people. According to historical records, Chinese tourist Xu Xiake brought many wheat cakes while enjoying the mountains and waters, and praised Ninghai wheat cakes endlessly. Later, some people called the wheat cakes "Xiake cakes"

Wheat cakes come in both sweet and salty flavors. Sweet ones are filled with sugar and sesame seeds, while salty ones are filled with shrimp skin, scallions, diced meat, dried sesame seeds, or mixed with eggs. This cake has a unique flavor and is crispy and fragrant

Method for making forked wheat cakes

When making wheat cakes, first prepare the filling inside the cake. You can add moldy dried vegetables or pickled vegetables, which need to be twisted very dry. Cut the fatty diced meat, add salt and MSG, and mix well. Pasting the dough again, adding a little water to the flour, and adding an egg will make it more crispy and fragrant to eat. Knead the dough evenly, then knead the dough into a bowl, put the prepared filling into it, then squeeze the dough together, roll the Mantou shaped dough flat on the panel with a rolling pin to form a plate, roll it as thin as possible, but do not expose the filling, and then make a wheat cake. The next process is cooking wheat cakes

When cooking wheat cakes, it is important to control the heat and usually complete this process in a large iron pot. Stick the made wheat cake on the pot, wait until the skin of the wheat cake is a little burnt yellow, flip it over, and then bake it again. The other side is also burnt yellow. Just take out the wheat cake, put a wheat cake tray (made of clay, curved prop) in the iron pot, then place the wheat cake around, cover the iron pot, flip it three times in a row, and the wheat cake will be cooked. Burn the firewood three times each time. After burning the firewood, flip the wheat cake over. After three times, the wheat cake is cooked (note: the wheat cake baked with firewood is the most perfect)