The origin of steamed buns in Pucheng rafters

Pucheng rafter steamed stuffed bun, people who have eaten it, clap their hands and say absolutely. There are three things: first, the color is absolutely beautiful, the luster is crystal clear, the body is like beautiful jade, the simulation is condensed, and it is as muddy as an ingot, bright and colorful. It is leisurely and beautiful, and it won't be moldy for ten days and a half. The rafters are clear, the stubble is broken, and the thousand layers of crisp slag. Second, the fragrance is unique and natural. Water first research, the use of flour essence, fermentation skills, dough mixing skills, production skills, the ability to burn fire, in one go, original flavor, green food. Third, the taste is absolutely delicious, the taste is long, the entrance is fragrant, the hot food is not sticky, the entrance is soft, sweet and memorable. Cold food is crispy, naturally emptied, chewed forcefully and swallowed smoothly. As early as the early Qing Dynasty, there were steamed buns in rafters in Huaiyuan Lane in the east of Pucheng County. After years of exploration and technical improvement, they gradually gained a reputation in Fiona Fang. As a result, the rafters steamed buns in Pucheng became a well-known place both inside and outside the province. When Lin Zexu was demoted to Pucheng, Prime Minister Wang Ding once regarded him as a rafter. When Cixi fled to xi, she asked Pucheng's rafters for steamed bread. Cixi, as a tribute of the Qing court, was favored by emperors of all dynasties. After liberation, in order to develop this famous folk food, the people's government specially invited six people, including the rafter artist Xue from the county seat, to develop this product. Because Pucheng rafter steamed stuffed bun has extremely high requirements on water quality, there is no such water source in all counties around Xi 'an, and it is impossible to make authentic products, so we have to give up. Before the Cultural Revolution, vendors were often seen in county towns carrying baskets with samples several times larger than normal steamed buns, called steamed buns, and selling them along the street. Most people from other places will buy some rafters as a souvenir. During the Cultural Revolution, everything ceased to exist, so steamed buns with rafters were naturally no longer made. It was not until the early 1990s that this famous folk food came back into fashion. Nowadays, the steamed stuffed bun with rafters has been included in the tertiary industry development project by the county party committee and government, which has attracted great attention. It is an honor for foreigners to come to Pu to eat steamed stuffed buns with rafters. On holidays, the steamed stuffed bun with rafters has become the best gift for friends and relatives, which is often in short supply. People in the provincial capital especially like it. They asked for more names. When they came to Xi 'an, they should not bring anything, as long as they brought some rafters. Authentic rafter steamed buns are very standardized in workmanship, emphasizing "one water, two sides, three rounds, four combinations, five presses, six rubs, seven steams and eight starts", and each process has strict requirements and standards. If a process doesn't match, you can't make the unique color and fragrance of the rafters. The first is water, steamed bread can be made sweet, and water is the foundation. Although there are many underground water sources in Pucheng, the rafters made in Donghuaiyuan, the county seat, are the best. Because groundwater is filtered by soil layer, it contains different minerals and PH values. The groundwater in the city contains minerals and the PH value meets the requirements of rafters for water quality. The water in other places is either alkaline or acidic and cannot be used. Followed by flour, the flour used in rafters is the best. This is because the artificial milling speed is slow, the flour does not heat up, and the original components in wheat are not destroyed. The steamed stuffed bun, whether it is fragrant or not, is all related to this. The dough ground by the machine is different, and the steamed stuffed bun is boneless and sticky. The third is fermentation, which is scientific. Flour yeast can only be used naturally. If chemical yeast is used, steamed bread will lack the original flavor of wheat, which is easy to crack and mold and difficult to preserve. The fourth is harmony. The water temperature for dough mixing changes with the change of external environment. Artists often determine the amount of water according to the weather and temperature, and determine the ratio of flour to yeast according to the amount of flour. Generally, the ratio of flour to yeast is five to five in winter and three to seven in summer. In this way, the surface is loose but sticky, although hard and easy to shape. Fifth, pressure, pressure on kung fu. Do rafters bun, inseparable from the layering, different sizes. First, press the flour wadding into pieces with a big pole. Most of the time, a hole is dug along the wall in the room and one end of a big pole with a thick bowl mouth is stuffed in the hole. Under the pole, there is a chopping board or slate several inches thick. People ride on the pole, holding it in one hand, turning it over in the other, pressing it down with all their strength, creaking and sweating. After the big bar is pressed, cut the pressed dough into smaller strips and press them on the small bar. After the big and small bars are pressed, the bones and muscles are free inside and feel as smooth as satin. Six rubs, the strength of rubbing on the hand, focuses on the type. Noodles are pressed by big and small sticks, and their toughness and hardness are just right. They also need to be kneaded, kneaded, rolled, cut, kneaded and refined, all of which are manual. At this time, the noodles in the artist's hands can be described as the best dough. Leave it varicose, and a large piece of noodles will become a long strip after three rubs. Roll a few times, and a round face column will appear, but when the artist flies up and down with a face knife, in an instant, the rafters all roll, and a pair of skillful hands inadvertently pinch them, and the rafters with distinct water chestnuts and unique Pucheng characteristics will appear in front of him. At this time, the newly formed steamed buns are laid on the hot kang in winter and basked in the sun in summer, and placed evenly in turn when they are caged. Seventh, steaming, steaming in the air, penetrating in the air, fire in the work and waiting in the fire. When the rafters are steamed in the pot, the gas is required to be uninterrupted, and the pot on each layer of cage must be filled with steam from the lower cage before the next layer can be moved. In this way, the steamed buns in each layer of cages are accepted at the same time under the same steam conditions as soon as they enter the pot. This is extremely strict with fireworks. The fire must be fierce at this time. Generally, each pot should be steamed nearly twenty cages. In this way, from the first floor to the top floor, one floor at a time, when all the cages are finished, the cages are round and last for 30 minutes, that is, with slow fire. Otherwise, the buns are cooked below but not above, and they are not all jade-like, smooth and beautiful. Eighth, when steaming steamed buns, the last process is to lift the cage, which is the closing and ending. There is no need to cease fire when lifting the cage. In this way, when the cage is lifted layer by layer from top to bottom, the steam always keeps an upward trend, thus avoiding uneven heating inside the cage and cooling outside the cage. Otherwise, it is easy to collapse and curl, commonly known as the phenomenon that steamed buns are pinched by ghosts. This is the principle that the temperature difference between the inside and outside of the cage is large, and the hot steamed buns contract rapidly after being cold, that is, they expand with heat and contract with cold. Mastering the above points, there are rules to follow in making steamed buns with rafters, and it is not difficult to make authentic steamed buns with rafters. Pucheng rafter steamed bread is a rare snack in pucheng county, Shaanxi Province. Pucheng rafter steamed bread has a long history, exquisite craftsmanship, good color and fragrance, and is the best steamed bread. It has become a great wealth of Pucheng people, and articles around this place emerge one after another. I hope this local famous food can go out of Pucheng, face the whole province, push it to the whole country, and then hold a state banquet to become the vanguard of Sanxing County. Some people say it has a history of more than 100 years, while others say it has a history of more than 200 years. There is also a legend that five emperors in the Tang Dynasty were buried in Pucheng, and they all sacrificed steamed bread in spring and autumn. It is also said that Li Bohai, a calligrapher in the Tang Dynasty, wrote an inscription for the Mausoleum, which stands in Beiliu Village, Pucheng. Many officials and celebrities have come to appreciate, copy and expand this inscription. Beiliu village is more than ten miles away from the county seat, and many people come and go to taste and take away Pucheng steamed buns. Although these are not official history, it can also be seen that Pucheng steamed buns have been cooked well for a long time. Pucheng rafter steamed stuffed bun has a long history.