The historical story of steamed bun rolls

Laomo (luǒ mō) is a traditional Han pasta dish from Henan, northern Jiangsu and northern Anhui. It is similar to pancakes but different from pancakes. As a kind of pasta originating from the Central Plains, steamed buns have a history of more than 2,000 years. Baked buns are made by kneading unfermented flour into a soft dough and rolling it out with a rolling pin into a round shape with a thickness of about 0.1 cm and a diameter of about 30 cm. It is cooked on a round iron plate with a slight protrusion in the middle. This iron plate is generally called a "griddle". The same tool is used for pancakes, but the pancakes are generally larger.

Laomo (luǒ mō), pronounced "naked" in the authentic Central Plains dialect, is actually homophonic to "拋touch" (there is an allusion). Steamed buns come from the Central Plains. As a kind of pasta originating from the Central Plains, steamed bun has a history of more than 2,000 years. Due to convenient transportation, this kind of pasta is widely spread in the Central Plains, with many variations in Zhengzhou, Luoyang, Anhui, etc. The pronunciation of Han Xin's allusion to the woman's "just touch it and it will be done" is orthodox in pronunciation.

Laomo was originally a thick pancake, slightly related to "Zhuangmo". It was originally a large thick pancake, but due to a rush for time, it was made into a thin dough, which eventually became its own style.

Origined from Pengcheng, Xuzhou, steamed buns are widely spread in the region due to the convenient transportation in Pengcheng, the central city of Huaihai region. And because it is simple and unpretentious, it can only be used as a side dish or daily food, but because it has no technological content, it is not so "rare" and has no popular factors. Later, steamed buns developed into steamed buns and cabbage buns. Caihezi is made by baking two steamed buns on an oiled pan. In the middle of the steamed buns, leeks and other fresh vegetables are placed. Eggs, salt, oil and other condiments can be added. After being cooked by hand, it tastes delicious. No other accompaniments are needed. The more classic one is leek zygote.

Orthodox steamed buns

Use a black iron griddle with a diameter of more than a foot (must be iron convex), burn it with firewood (must be firewood, the fire temperature is relatively high, burn it like this The food produced has a more mellow taste, the flame is stable, and the temperature is easy to control). The uniformly sized dough is "rolled and touched" with a date core-style rolling pin to form a dough (shaped like a 20-30cm round "wonton wrapper" ), heat it on a spatula, and split it with a flat bamboo stick (bamboo batch must be made of bamboo, which contains moisture, can withstand high temperatures, is smooth and does not deform) and front side. Warm and soft, with chewy texture, it is sealed in an ordinary food plastic bag. Because it is dry, it can be stored for a long time, up to half a month (of course, it is basically eaten that night, and a family of three usually eats one or two pounds per meal) Steamed buns are also taken away as a specialty by tourists from other places. They are cheap, unique, and easy to preserve, but they must be sealed. The steamed buns have a little moisture and will not taste good if they are air-dried.)

Features: soft when warm, dry and hard when cold, soft and strong, thin and tough, not easy to break, can be rolled and eaten with various dry and wet ingredients, eaten in soup, can be light-transmissive , low transmittance.

Heating with iron spatula and firewood are the factors that produce the aroma of steamed buns. Pure steamed buns are steamed buns.

Explanation of terms: "Grudge" is a tool that grinds thin stones into a turtle-back shape and then grinds them smooth. Later, it was changed to pig iron casting, which evolved into today's "銊子". It is a cooking utensil unique to the Central Plains region.

Water-baked buns

Shipizi

Water-steamed buns are similar to the original orthodox steamed buns. They are just steamed in a pot. They can be combined with Peking roast duck and shredded pork with Beijing sauce are rolled and eaten.

Features: The dough is steamed directly, making it soft and tender, with high moisture content, thin texture and high light transmittance. Suitable for both young and old, the steamed bun loses its original flour-baked aroma, is easy to chew, breaks easily, and has low elasticity.

Water-roasted buns are steamed steamed buns. There is no "burning" action on the front and back, and the true nature of the steamed buns is lost. But because of its beauty, it was served at banquets such as Peking duck.

Roasted steamed buns

Roasted steamed buns are fried and baked on an oil-free pan.

Characteristics: The driest, toughest and slightly worse in taste, too chewy and easy to store. Can be used as vegetable zygotes, vegetable cakes, etc.

A flat pan is used to bake the buns, and uneven heating may cause burnt spots.

There are also vegetable boxes that are cooked in a pan, but if soybean oil or rapeseed oil is added, the way of eating is different.

3 Production and Production Editor

Roasted buns are made from unleavened flour (dead dough) and kneaded into a soft dough. Use a rolling pin to roll it into a thickness of about 1 mm and a diameter of about 30 cm. of circle. It is cooked on a round iron plate (special griddle) with a protrusion in the middle. Generally, this iron plate is called "griddle" (pronounce the word "ao"). The pan for pancakes is flat, and the pancakes are generally It's a little bigger, and everyone starts eating mechanical pancakes.

Raw materials: flour (no fermentation required)

The lower left is a failed steamed bun with mushy spots

Production process:

1 , knead the dough (wake up) for about 30 minutes.

2. Divide the dough into several small portions and knead evenly and smoothly without bubbles on the surface.

3. To prevent the dough from sticking to the rolling pin, add slightly more flour when rolling.

4. Roll it out patiently. Be sure to add more flour when you first start rolling it out.

5. Continue rolling, the thinner the better. When rolling it into a slightly larger size, you can adopt the method shown in the picture above, roll half of the dough and roll it on the rolling pin until it becomes thin.

6. Heat the spatula. You don’t need to add anything. Just sear the front and back over high heat for a few seconds until it’s cooked through.

Note: The fire must be high when baking. If the fire is too low, the steamed buns will be very dry and not soft. The speed of baking must be fast. It only takes a few seconds to bake the front and back. Good finished products need to be kept warm.

Key steps: kneading, rolling and baking

4 Edible Guide Editor

In the old days, children would roll it with some white sugar and eat it, which tasted very delicious. There are many different ways to eat baked steamed buns:

Laured steamed buns rolled in steamed buns

Rolled steamed buns rolled in steamed buns

Crispy on the inside, soft and chewy on the outside. Full of aroma. Vegetarian cake shops also add a little black pickles and green peppers for seasoning.

Eat the rolls

Vinegar potato shreds, salted duck eggs, cover one end when rolling, so that the soup will not flow out. Scrambled eggs with chili pepper, fry the chili dumplings in a pot, and roll them in a steamed bun to eat.

Mob in soup

Mutton in soup is easier to digest than authentic steamed buns, but it is easy to soak. It can only be eaten with soup. Other soup ingredients are also available.

Vegetable boxes

Leek boxes and other vegetables with eggs are also available. Not easy to buy anymore.

Rolled buns, rolled and shredded buns

Half of the plate is ordinary steamed buns, and half is fried crispy and golden shredded steamed buns. It has a unique flavor when eaten rolled.

Roasted steamed buns and grilled mutton kebabs

Roasted steamed buns have also become an indispensable dish at barbecue stalls. When the wine is in full swing, serve a few sheets of steamed buns, roll up a few skewers of mutton, eat with big mouthfuls, chew hard, it's very satisfying.

Mung bean flour steamed buns

As the name suggests, the white flour is changed to mung bean flour, which has higher fiber content. In addition, there are multigrain steamed buns. Fruit steamed buns, mechanical steamed buns. But only the handmade white flour buns are the most authentic and taste the most authentic.

Boiled steamed buns in meatball soup

Ordinary meatball soup, add steamed buns when the pot is about to boil. Eat while hot.

Red wine baked buns

Invented by a French foreigner on October 24, 2009.

Eat the steamed bun dry and drink red wine and bake the steamed bun

Edit 5 main effects

According to legend, the steamed bun tastes pliable, soft and chewy, which can relieve hunger. , also has the effect of strengthening teeth. Eating steamed buns exercises your oral muscles and improves your teeth. However, if the elderly and children eat, they should pay attention to their posture and the condition of their teeth. They can eat it in the soup (mutton steamed buns). Otherwise, it is not good for dental health. Children are prone to "squeaking teeth", which affects the development of teeth and is not good for appearance. They can be found in general vegetable markets or along the streets in communities. They usually serve their own communities or supply restaurants with side dishes.

6 Food Culture Editor

The widely circulated steamed bun has gradually developed into a characteristic pasta in Henan, northern Jiangsu and northern Anhui. It looks like pancakes, but has different textures, materials and preparation methods. It is easy to make, easy to eat and easy to preserve. It is widely welcomed and is part of the daily diet of local residents.

There is a popular children's song in the Central Plains, "The round cakes are long in diameter, the buns are yellow and crispy, the outside is soft and the inside is crispy, and the buns are rolled up. They are given to the anti-golden heroes to taste."

When Fang Wen came to the Central Plains as a guest during the Shunzhi period of the Qing Dynasty, he wrote about the steamed buns in the Central Plains in his "North Road Journey": "White flour is mixed with water and baked into steamed buns, and yellow millet and mixed beans are cooked into porridge. The least is in the north. It’s Japonica rice, so southerners have to follow the custom.” It can be seen from this that the folk pastry food of steamed buns not only has a long history, but also has a long-standing reputation.

March 8th Festival Steamed Bun Baking Competition

In spring, summer, autumn and winter, old ladies on the streets are more willing to set up steamed bun stalls, use wood to make firewood, set up black iron griddles, and mix the noodles. In the basin, the dough under the rolling pin is as thin as paper (1mm). It is picked from the chopping board to the spatula. The flying bamboo scrapers turn the dough in the crackling sound of firewood, and finally placed in the bamboo strip frame to keep warm. Four seasons is like a song. On Wangling Road in Xuzhou City, northern Jiangsu, there is a steamed bun stall with a publicity board in front of it, writing down the legend of steamed buns. When eating the noodles, I thought of the old woman's skillful hands and the old man's quick wit. A touching story of military and civilian support for each other. The steamed bun tastes strong and tough. In a sense, it symbolizes the perseverance and perseverance of ordinary people who are not afraid of hardship. Nowadays, although you can’t make much money by making steamed buns, the skill of cooking steamed buns is still active in a few streets and alleys. The couple, mother-in-law and daughter-in-law, or several sisters gathered around a chopping board, holding up a spatula, kneading, rolling, and picking. The dough was flying and jumping under the woman's hands, and in the blink of an eye a piece of dough appeared. Thin and round buns will be good. I think in a few years, with the pace of urbanization advancing, city residents will have to think of someone to invite people to make these steamed buns

Foreign friends Xuzhou steamed buns in October 2009

Yesterday Qianlong Today I

After making steamed buns, it is the relationship between the military and the people. The embrace of the army and the people has always been a tradition in the Central Plains. As a war city, the Central Plains has always been a model city that supports the people and the army. This ordinary steamed bun looks ordinary, but the temperature is full of emotion. Passing by a street steamed bun stall and watching the graceful, skillful and rhythmic steamed bun-making movements are also considered a visual enjoyment by foreign tourists and have become a part of the city's scenery.

Roasting steamed buns has gradually become one of the local folk customs. As the number of hotel reservations and making time, and the number of people who are willing and able to bake steamed buns gradually decreases, the price of steamed buns begins to rise. Even if the price remains unchanged, it is difficult to buy them. Easy to buy. "Laomo rolls" (roasted buns, steamed buns, black pickles, green peppercorns) are no longer sold because there is no supply of steamed buns and no high-quality steamed buns.

The origin of 7 steamed buns

Historical records show support for the resistance against the Jin Dynasty

According to Xuzhou cultural and historical data: During the Northern Song Dynasty, Zhao Li, the hero of Xuzhou’s anti-jin Dynasty, gathered the masses to fight against the Jin Dynasty. , local people specially made steamed buns and rolled them into fragrant and crunchy steamed buns, which were served to the anti-golden heroes. Therefore, the variety of steamed buns has been passed down to this day and has not declined through the ages. Once upon a time, there was such a folk song circulating in Xuzhou: "The round cakes are long in diameter, and the buns are yellow, crispy and fragrant. The cakes are soft on the outside and crispy on the inside. They are given to the anti-golden heroes.

Legend 1: The army and the people hugged each other closely and Liu Bang won the hearts of the people

According to legend, when the Chu and Han Dynasties were fighting, Liu Bang led his troops to fight against Xiang Yu. Because Liu Bang's army has always been popular with the people for its strict discipline, it was supported by the local people. , the soldiers were too busy fighting and rarely had enough to eat. In order to provide Liu Bang's army with a full meal, the people of Xuzhou got smart and combined with the local crop conditions, invented a simple, fast and easy-to-carry method. Pastry - steamed buns. From then on, Liu Bang gained support from the people, and the morale of Liu Bang's army increased greatly, which provided a favorable foundation for their battles.

Legend 2: The soldiers and civilians embraced each other in a strong friendship.

People in the south of Xuzhou like to eat rice, and people in Shandong in the north like to eat pancakes. Why are only people in Xuzhou, a place about 200 miles away, like to eat steamed buns? When Xiang Yu defeated Gaixia (Lingbi, Suzhou City), Liu Bang Han Xin sent Han Xin to command 300,000 troops to pursue the victory. At this time, Xiang Yu only had 800 cavalry left. , enjoyed a good reputation among the people. Han Xin took advantage of Xiang Yu's failure to ruin his reputation, so he found a clever woman and asked her to make the cake. At that time, the cake was too big and thick to be cooked properly.

"Roll out" should be thin, even and round. Steamed buns are mostly made from white flour, and rarely mixed with mixed flour. First, mix the noodles with water until they are soft and hard. It is best to let the noodles "wake up" for more than half an hour. If the dough is too hard, it will be difficult to roll it out; if it is too soft, it will deform after rolling out, so making the dough well is the first step in rolling it. Divide the mixed and "awakened" dough into individual buns, and then roll them out with a special rolling pin. A good hand can roll out sixteen buns per kilogram, and they should be large, round, even and thin.

In the old days, people in the Central Plains made steamed buns at home. Generally, wives rolled the buns and husbands turned them. There were also sisters-in-law and aunts who worked together to make the steamed buns. The fragrance of steamed buns wafted out amidst the chatter and laughter, a bit like during the New Year and the holidays. The scene of making dumplings together. But today they are all handicraft workshops and street stalls in the community, not even in newly built communities. You can only find a place where you can find steamed buns.

Ah, the uniqueness of Zhongyuan steamed buns, the soft texture, and the exquisite production are really unforgettable.