![Yanting Fire Steamed Bun [Sichuan Yanting Specialty]](https://i.gtylx.com/i.png)
What is Yanting Huoshao bread? Authentic Sichuan Yanting specialty: Yanting roasted bread
Content summary:Do you want to know what Yanting roasted bread is? This article is a detailed introduction to the Sichuan Yanting specialty - Yanting Huoshao Mo. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yanting Huoshao Mo. The full text takes about 4 minutes to read, mainly including the basic introduction of Yanting Huoshao Mo and the product characteristics of Yanting Huoshao Mo? How did the history of Yanting Huoshao bread come about? The method of making Yanting roasted bread, etc
Basic Introduction to Yanting Huoshao Mo.
Yanting Huoshao Mo. is a specialty of Yanting County, Mianyang City, Sichuan Province. Yanting Hui ethnic roasted bread is simple to make, has a good taste, strong aroma, and is affordable with a long shelf life. It is the most ideal convenient food for people to travel and stay at home
What are the product features of Yanting Huoshao Mo
Strong aroma, crisp and fragrant, with an endless aftertaste. Its shelf life can reach two to three weeks in summer and four to five weeks in winter
How did the history of Yanting burnt bread come aboutBy the 15th century AD, Muslim communities who believed in Islam from Jiangsu, Shaanxi, Shandong, Hubei and other places gradually migrated to Yanting and settled in the area of Daxing Township, forming today's Hui ethnic towns
Hui people have a custom of taboo non halal food. They have to bring their own dry food during long-distance migration and grazing of cattle and sheep, and burnt bread has become a convenient food during the journey. They added the burnt dough from the Leizu era to fermented noodles and seasonings, exploring a set of techniques for making burnt bread, which has been preserved to this day and has become a specialty food for people during their travels
The method of making Yanting roasted bread
The method of making roasted bread is to first use high-quality wheat flour and aged flour (fermented flour), mix them with water, and ferment them after they are moderately soft and hard. Mix the Sichuan pepper noodles with alkali to achieve a good taste and color, then add an appropriate amount of refined salt and knead them into strips. Roll the strip shaped dough into a spiral knot, shape it into a cake, add a small amount of sesame seeds, and heat it on the stove. The temperature of the heated kang should be moderate, and the two sides of the kang should be cooked to seven or eight degrees before starting the pot. Place it in the stove and cover it tightly with mother and child ash for grilling. When the surface turns yellow, it is cooked
By the 15th century AD, Muslim communities who believed in Islam from Jiangsu, Shaanxi, Shandong, Hubei and other places gradually migrated to Yanting and settled in the area of Daxing Township, forming today's Hui ethnic towns
Hui people have a custom of taboo non halal food. They have to bring their own dry food during long-distance migration and grazing of cattle and sheep, and burnt bread has become a convenient food during the journey. They added the burnt dough from the Leizu era to fermented noodles and seasonings, exploring a set of techniques for making burnt bread, which has been preserved to this day and has become a specialty food for people during their travels
The method of making Yanting roasted bread
The method of making roasted bread is to first use high-quality wheat flour and aged flour (fermented flour), mix them with water, and ferment them after they are moderately soft and hard. Mix the Sichuan pepper noodles with alkali to achieve a good taste and color, then add an appropriate amount of refined salt and knead them into strips. Roll the strip shaped dough into a spiral knot, shape it into a cake, add a small amount of sesame seeds, and heat it on the stove. The temperature of the heated kang should be moderate, and the two sides of the kang should be cooked to seven or eight degrees before starting the pot. Place it in the stove and cover it tightly with mother and child ash for grilling. When the surface turns yellow, it is cooked