What is North Horse Fire? Authentic Shandong Longkou specialty: Beima Huoshao
Content summary:Do you want to know what Beima Huoshao is? This article is a detailed introduction to the Shandong Longkou specialty - Beima Huoshao. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Beima Huoshao. The full text takes about 3 minutes to read, mainly including the basic introduction of Beima Huoshao and the product characteristics of Beima Huoshao? The production method of Beima Huoshao and how to distinguish its authenticity? Wait
Basic Introduction to Beima Huoshao
It is said that there are hundreds of thousands of acres of high-quality and high-yield fields centered around Beima Town in Huang County. The people of Laohuang County call it the "wheat nest" to praise its high wheat yield. The older generation in the county have more opportunities to eat noodles than in other places, and their skills in making noodles are also relatively high. The most famous one is undoubtedly Gangzitou Huoshao Its characteristic is that the dough is hard (a large amount of dry flour is added to the dough), and it is not easy to operate by hand. It requires a rolling pin like lever, one end fixed to the wall, and the lever principle is used to double the weight of the body to knead the dough. The bar pressing technology is also used in making Mantou, which is mainly used to make big cakes for the Spring Festival, which is rare in ordinary days. The newly baked North Horse Fire is incredibly sweet and delicious, and it doesn't even need to be eaten directly. It's even better if it's stewed and eaten Dig out a piece of flour from the pot, sprinkle some alkali powder on the panel, knead for a while, and put the flour into the noodle press. Compared to using a rolling pin to press dough blocks in the last century, a noodle press is much more labor-saving The traditional way of burning in northern Malaysia is to use "old flour" to make dough, without baking soda, yeast, etc. The resulting fire emits a pure natural aroma of flour. At the same time, it is important to control the amount of alkali powder. If the dough is too strong, more alkali should be added Look: Those with thick and straight spines are good ginseng. The body color of sea cucumbers is mainly related to their habitat environment, generally appearing brown. However, compared to sea cucumbers living near rocks and on sandy or gravel bottoms, sea cucumbers living near rocks often have darker colors. Those living among seaweed often have a green color, sometimes turning reddish brown or purple brown. So, color cannot determine the quality of sea cucumbers. Good sea cucumbers have thick and straight spines, commonly known as short, thick, and fat, while low-quality sea cucumbers have long, pointed, and thin spines. Wild sea cucumbers take 3 years to grow, and only sea cucumbers that are over 3 years old will have thick spines and abundant resourcesThe production method of Beima Huoshao
How to distinguish the authenticity of Beima Huoshao