Binzhou Stone Cake [Shaanxi Xianyang Specialty]

What is Binzhou stone bread? Authentic specialty of Xianyang, Shaanxi: Binzhou stone bread

Summary:Do you want to know what Binzhou stone bread is? This article is a detailed introduction to the local specialty of Xianyang, Shaanxi Province - Binzhou Stone Cake. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Binzhou Stone Cake. The full text takes about 8 minutes to read, mainly including the basic introduction of Binzhou Stone Cake and the product characteristics of Binzhou Stone Cake? How did the history of Binzhou stone bread come about? The production method of Binzhou stone bread, etc

Basic Introduction to Binzhou Stone Cake

Stone Cake Stone Cake, also known as Sand Cake, Bun Cake, or Dry Cake, is an ancient traditional snack with a long history in the Guanzhong region of Shaanxi Province. It is named after the fact that it is made by burning a pancake on hot stones. Due to its long history and primitive processing methods, it is known as a living fossil in China's food industry

Shizi bread is a local snack, and Binzhou Shizi bread has more local characteristics. Binzhou stone bread has a clear stone cooking style from the Stone Age, which evolved from the ancient "burnt millet". There are many types of stone buns, including those with filling, those without filling, those that are thick, and those that are crispy. However, the stone buns in Binzhou are between thick and thin. Due to its crisp and fragrant aroma, easy digestion, convenient portability, and storage benefits, it is loved by local residents

"The size of the stones is like broad beans, picked up from the riverbank, washed, and then stir fried with vegetable oil for the first time. Over time, it will become shiny and shiny." Noodle chef Zhao Xiaoping introduced that the most important thing for making Binzhou stone bread noodles is to make the noodles in advance, ferment them at night, and then make the cake the next day. At the same time, lard, rapeseed oil, eggs, salt, seasoning, scallions, etc. should be added. During the making process, the stones are first heated in a flat pot, and the made cake embryo is placed on top of the stones. Then, a layer of stones is laid on top, covered with a lid, and touched for about 5 to 10 minutes. The bread can be cooked

"Families in the city can also make stone bread, and air fryers can replace baking stone pots. According to their own taste and noodles, the stone bread made is also delicious..." Zhao Xiaoping said. Unexpectedly, people highly recognize Binzhou stone bread. Taking this opportunity, we also want to promote Binzhou stone bread and let more people understand and enjoy Binzhou folk cuisine

Stone bread is a type of bread made by boiling hot stones as cooking utensils. It is crispy, salty, long-lasting, nutritious, easy to digest, and convenient to carry. As a food for long-distance travel, it is also a must-have for gifting to friends, entertaining guests, and traveling

How did the history of Binzhou stone bread come about

Stone bread was originally a food made by our ancestors using the most primitive methods after transitioning from raw food to cooked food. According to the Book of Rites, after the ancestors discovered the use of fire, they "repaired it for profit, used cannons, burned it, and used it to cook it as cheese; According to legend, during the time of Shennong, the people would eat grains and burn rice and stones to eat them; In the Zhou Dynasty, it was further able to 'burn corn'. Zheng Xuan's annotation from the Later Han Dynasty: "Burning millet, adding millet to burnt stones, and burning them until cooked." This is another major invention of our ancestors after discovering fire. Modern stone bread evolved from ancient burnt millet. Legend has it in Sanyuan County that Shizi Mo was invented by craftsmen who made bows and arrows in Gongwang Village during the Qin Dynasty. In the Tang Dynasty, it was called stone pancake. According to Li Jifu's "Yuanhe County Annals," during the Yuanhe period of the Tang Dynasty (806-820), Tongzhou Prefecture (now Dali County, Shaanxi Province) presented this cake as a tribute to the royal family. It is said that during the Wanli reign of the Ming Dynasty, Sun Piyang, the Minister of Personnel and a native of Fuping, Shaanxi, once brought stone bread to Beijing. During the reign of Emperor Qianlong in the Qing Dynasty, Yuan Mei referred to it as a "natural cake" in his cooking monograph "Suiyuan Shidan". Jingyang "Hanyang County, Shaanxi Province" Zhang Hetang Mingfu's homemade natural cake. Using white flour, adding a small amount of sugar and fat to make a crispy pastry, and casually shaping it into a cake like shape, such as a large bowl, inevitably round and square, with a thickness of about two parts. Using clean small pebbles, lining them and making them smooth and uneven, with a semi yellow color, they are exceptionally beautiful. Alternatively, salt can also be used. At this time, the method of making stone bread was already different from the stone cooking of our ancestors, and was basically the same as the materials, methods, and characteristics of stone bread today

Method of making Binzhou stone bread

Material preparation

Ingredients: 500g flour, 1 egg, and an appropriate amount of fresh flowers and pepper leaves

Steps

1. Add 50 grams of oil to the flour, and add an appropriate amount of sugar or salt according to the taste of the eater. At the same time, add an appropriate amount of fresh flowers, pepper leaves, and 1 egg. Rub repeatedly until the surface is smooth and soft, and then divide into 10 steamed buns

2. Select several smooth small stones, wash and dry them, apply a little oil, heat them in a deep bottomed pan and stir fry continuously until the stones are hot to the touch, then take out half of the stones and place them in another container for insulation