Juancheng Mantou [Shandong Juancheng specialty]

What is Juancheng Mantou? Authentic Shandong Juancheng specialty: Juancheng Mantou? This article is a special article that introduces in detail the special product of Shandong Juancheng Mantou. It was compiled by the editorial team of China Special Product Network after consulting and collecting relevant information about Mantou in Juancheng. It takes about 4 minutes to read the full text, mainly including the basic introduction of Mantou in Juancheng, and what nutritional value does Mantou have? What are the characteristics of Juancheng Mantou? How did the history of Juancheng Mantou come from? Juancheng Mantou making method, etc

Introduction to Mantou in Juancheng

Juancheng is a famous "hometown of Mantou" in our province. More than tens of thousands of people steam Mantou in big cities such as Beijing and Tianjin, mainly in Danian Township, Old Town, Li Jinshitang Town, Zuoying Town, etc. Juancheng Mantou is very popular among northerners because of its sweet taste and traditional practices

What is the nutritional value of Juancheng Mantou

Mantou contains yeast, which can be divided into fresh yeast and dry yeast. It is an edible, nutrient rich single cell microorganism, which is called "inexhaustible nutrient source" in nutrition. In addition to proteins, carbohydrates, and lipids, yeast is also rich in various vitamins, minerals, and enzymes

What are the characteristics of Juancheng Mantou

The finished product has a hemispherical or elongated shape, with a delicious and soft taste and rich nutrition

How did the history of Juancheng Mantou come from

Mantou is an ancient traditional pasta of the Han nationality, which is said to have been invented by Zhuge Liang during the Three Kingdoms Period. In "Romance of the Three Kingdoms," it is recorded that Zhuge Liang captured Meng Huo seven times and after pacifying the Southern Barbarians, he was obstructed by the vengeful souls who died in battle while crossing the river. Zhuge Liang was so worried about this scene that he had to offer sacrifices to the river god, pray for god's blessing, punish the devil, and bless the living. Zhuge Liang could not bear to sacrifice with human head, but invented Mantou as a substitute. So he ordered the slaughter of cows and pigs, wrapped them into dough, and threw them into water as a tribute. Later, this custom became popular among the people. This is probably the origin of "Mantou". "Steamed bun" means "Man", and "Mantou" means "Man"

Juancheng Mantou making method

2. Take out the fermented dough and add white sugar (white sugar can be added according to your favorite taste. Southerners usually add sugar, and only in the north will there be a situation where white sugar is not added). Knead thoroughly and knead well, then knead into long strips. Pull the dough and place it on a steamer with the mouth facing up, sprinkle with green and red silk, steam on high heat for 20 minutes, and then take it out. Mantou in the north are usually made of long noodles and then rubbed into Mantou with flat bottom and round top. Then put it on the steamer to steam