What is Kun Guo Mo? Authentic Qinghai Golmud specialty: Kunguomo
Content summary:Do you want to know what Kunguomo is? This article is a detailed introduction to the special product of Golmud, Qinghai Province - Kunguomo. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Kunguomo. The full text takes about 2 minutes to read, mainly including the basic introduction of Kunguomo and the product characteristics of Kunguomo? The production method of Kunguo bread, etc
Basic Introduction to Kunguo Mo.
Kunguo Mo. It is a noodle food for people in Qinghai's agricultural and semi agricultural areas.
. People who came to Qinghai for the first time praised with one voice that "Qinghai people have many Mantou patterns". Qinghai people don't call it Mantou, but steamed bun. 'Momo' is just a general term. The people of all ethnic groups in agricultural and semi agricultural areas of Qinghai often eat a variety of steamed buns, such as Huajuan, Youbao, Youbing (Deep-fried round and flat dough-cake), Qulian, Youxiang, Lumo, Mantou (a big steamed bun for ancestor worship), Kunguo, etc. They are traditional gifts that are often carried during festivals and visits to relatives and friends, and they are also essential staple foods that cannot be separated from every meal Crispy on the outside and soft on the inside, blooming like a flower, with bright colors and a unique fragrance. Its characteristics are time-saving, convenient, easy to make, crispy and delicious, easy to carry, and long-lasting storage Kunguo Mo is made by rolling regular dough with rapeseed oil, applying folk food coloring such as red yeast, turmeric, and fragrant beans, and then rolling it layer by layer into a dough, kneading it into a cylindrical shape similar in size to the Kunguo pot, and placing it in the Kunguo pot. Then, the Kunguo pot is buried in the ashes of a furnace or kang cave fueled by wheat straw. The baked bread is crispy on the outside and soft on the inside, with a strong aromaMethod of making Kunguo Mo