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What is Shiwan roasted shell cake? Authentic Hunan Hengdong specialty: Shiwan roasted shell cake
Content summary:Do you want to know what Shiwan roasted shell cake is? This article is a detailed introduction toHunan Hengdong specialty - Shiwan roasted shell cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Shiwan roasted shell cake. The full text takes about 3 minutes to read, mainly including the basic introduction of Shiwan roasted shell cake and how the history of Shiwan roasted shell cake comes about? The production method of Shiwan roasted shell cake, the tasting and eating method of Shiwan roasted shell cake, etc
Basic Introduction to Shiwan Roasted Shell Cake
In the humid and hot weather of the south, cooked food is prone to rotting and spoilage. Someone was inspired by the production of naan in the northwest and baked the fermented noodles with seasonings into dry cakes, which is commonly known as "baked crust cakes". Shao Kuzi Bing is produced on both sides of the river, with only the "Shao Kuzi Bing" on Shiwan Street being the most famous
How did the history of Shiwan baked shell cakes come aboutThe method of making Shiwan roasted shell cake
Use yeast to make the dough and mix it with an appropriate amount of alkali. Stack dry sheep manure outside the door and burn it. When all the sheep manure has been burned without smoking, roll the dough into a circular shape the size of a pot, put it in a hot pot, cover it with a lid, open the cooked fire, and bury the pot in the fire. The pot is made of pig iron and shaped like a round iron box with a lid. There is an ear with a lid in the middle of the lid, which varies in size. Buried in the fire, because the upper, lower, left and right sides are heated, the Shaobing (Baked cake in griddle) inside is heated up from top to bottom and on the edge, so it is yellow and crisp. The Yugur people refer to this type of pancake as a roasted shell. There are those that are as big as roasted pots, as well as small ones that are sliced into pieces with a knife when eating. The roasted shell is fragrant and crispy when eaten, and it won't freeze when taken out in winter. Moreover, it's not easy to break
Tasting and eating method of Shiwan baked shell cake
Some diners broke the baked shell cake into boiling soup, added one or two eggs, and then sprinkled with scallions, shredded ginger, monosodium glutamate and other spices to make a delicious sweet food called "egg Shaobing (Baked cake in griddle) soup"
The method of making Shiwan roasted shell cake
Use yeast to make the dough and mix it with an appropriate amount of alkali. Stack dry sheep manure outside the door and burn it. When all the sheep manure has been burned without smoking, roll the dough into a circular shape the size of a pot, put it in a hot pot, cover it with a lid, open the cooked fire, and bury the pot in the fire. The pot is made of pig iron and shaped like a round iron box with a lid. There is an ear with a lid in the middle of the lid, which varies in size. Buried in the fire, because the upper, lower, left and right sides are heated, the Shaobing (Baked cake in griddle) inside is heated up from top to bottom and on the edge, so it is yellow and crisp. The Yugur people refer to this type of pancake as a roasted shell. There are those that are as big as roasted pots, as well as small ones that are sliced into pieces with a knife when eating. The roasted shell is fragrant and crispy when eaten, and it won't freeze when taken out in winter. Moreover, it's not easy to break
Tasting and eating method of Shiwan baked shell cake
Some diners broke the baked shell cake into boiling soup, added one or two eggs, and then sprinkled with scallions, shredded ginger, monosodium glutamate and other spices to make a delicious sweet food called "egg Shaobing (Baked cake in griddle) soup"