Introduction to Wheat Fat Grow Faster !!!

Linhai famous food, wheat grease husk is wheat flour and water to adjust into a glue paste, this process is called "pulping". It takes a lot of effort and effort, as well as skill. Too much water makes it a paste; The water is too little, the slurry is too thick, and the powder is "thick"; Less strength and effort, the slurry is not tough, and the powder skin will be broken.

Therefore, use the water moderately, give up the strength and time, and keep stirring up and down, so that the chopsticks can be inserted in the middle without falling to the degree. Then, an appropriate amount of water is slowly added to the slurry, which is limited to just submerging the slurry, which is called "raising the slurry". Pass.

In one or two hours, you can use this slurry to spread the grease skin. Spreading the grease skin is generally carried out on a frying pan, and this pot is called "pan" by the people of Linhai. First use grease (generally use mortar or candle, now mostly use vegetable oil) to wipe on the surface of the pot, and then quickly put a lock of batter into the pot with strong charcoal fire, and then move the batter evenly in the clockwise direction by hand to spread and flatten, within half a minute, a fat skin as big as a gong and as thin as paper has been spread.

Generally speaking, one pound of wheat flour can spread 12 to 16 sheets of grease crust. The variety and coarseness of the filling are all determined by the economic conditions and dietary preferences, eating habits, and seasons of each family.

Generally, there are shredded meat, mung bean sprouts, bean noodles, artemisia, shredded eggs, dried tofu, leeks, green broad beans, yellow eel silk, celery, kelp, taro, shredded cabbage (shredded radish), dried tofu, black fungus, etc., with the above as raw materials, burn well.

Seven or eight, sometimes more than a dozen kinds of dishes, are placed on the table, and the eaters are free to choose (there is a self-help meaning), and they are wrapped in wheat fat skins, which is called "wheat fat". I like to eat it cold, so I ate it like this. If you want to eat it hot, first put a little vegetable oil or lard around the pot, wait for the oil to be hot, and then put the wheat fat in the pot to fry, the fire should not be too strong, and at the same time should be turned frequently, so as not to burn one side, and the other side is still cold.

Wait until both sides are browned and the filling is steaming, and you can eat. At this time, the wheat fat is fragrant, fresh and catchy, and people who love to eat eat four cylinders in a row can't stop, it really has a flavor.

The name sounds a bit strange, it's a transliteration of the Linhai dialect, but it also has another name - "cake cone", and when it comes to this name, everyone is more familiar with it. The name is so angry that it is also inverted, that is, all kinds of dishes are rolled into a cylinder with a thin sheet of bread.

Wheat fat is divided into two components: grease, skin and filling. The grease skin is to mix the wheat with water into a paste, this process is called "beating", and finally the batter can make the chopsticks inserted in the middle without being on the side. In the past, every household still shared their own oily skin; Now there are those in the vegetable market that specialize in selling grease skins, which are made and sold.

First rub it on the "boiling plate" with grease, and then quickly put a lock of slurry into the pot with strong charcoal, and then move the slurry evenly in the clockwise direction by hand to spread it out and flatten it, and within half a minute, a piece of grease skin as big as a gong and as thin as paper has been spread.

There is no rule about what is rolled in wheat fat, and you can wrap whatever you like. The more dishes, the better the taste, but the dishes in it must be fried a little lightly, otherwise the whole dish will be salty. When rolling, it is best to fold the dough at one end of the barrel, so that when you hold it with both hands and eat it, it will not leak oil and drip all over your body.

Cooked skin rolls cooked vegetables, and it tastes delicious when rolled. It can also be fried and eaten, the fire should not be too strong, and at the same time, it should be turned frequently, so as not to burn one side and the other side is still cold. Wait until both sides are browned and the filling is steaming, and you can eat. At this time, the wheat fat is fragrant, fresh, catchy, and crunchy.

Wheat fat is also known as cake cone, dumpling cone, five tigers and sheep, tin cake, wheat cone frying, wheat collapse pot, wheat stall wok, wheat coke. It is a traditional snack of the Han nationality made of wheat flour in Taizhou, Wenzhou, Zhejiang, which belongs to the traditional festival food of Zhejiang cuisine, and is usually eaten during the Spring Festival and Dragon Boat Festival. It is prevalent in Wenzhou and Taizhou.

The crust is made in the same way as the spring roll crust in Shanghai, but the diameter is larger than the spring roll crust.

Wheat fat (dumpling cone) is the most distinctive and delicious food in the rooftop flavor food. Take a thin sheet of dough and wrap it in the filling, and it becomes a flat bamboo tube-shaped food. Every year, almost every festival has to make dumpling cones, especially the Spring Festival, which is the most, often many families in the first few days of the Spring Festival in order to visit relatives and friends conveniently, will prepare dumpling cones in advance.

The fathers and villagers in the Ouyue area do not eat zongzi during the Dragon Boat Festival, but eat wheat fat (fried in wheat oil), as if the Lantern Festival does not eat rice balls, but eats them on the winter solstice. They eat wheat fried have a special taste, at noon of the Dragon Boat Festival, every family burns a table of dishes, there are appetizers and tin cake fillings, the whole family and relatives and friends together, drink wine and eat vegetables and taste wheat fried in wheat oil, lively and lively.

Eating wheat fried is a folk custom of farmers to "taste the harvest of Xinqing". The Dragon Boat Festival is the season of local wheat harvest, and it is also the time when the rice and dried sweet potatoes of the previous year are eaten "green and yellow". At this time, farmers began to rely on wheat as their staple food.

Therefore, eating wheat fried in the Dragon Boat Festival has the meaning of "wheat tastes new".