Ask for the practice of Pujiang wheat cakes, Pujiang Meijiang wheat cakes

Pujiang wheat cakes are mainly made of raw materials such as flour and vegetable filling, and are shaped in a round shape. Wheat cakes are delicious and can be enjoyed by all ages. The shape is round, which means reunion and roundness, and has a certain symbolic meaning.

Wheat cakes are deeply loved by the people, and are eaten during festivals such as the Lantern Festival and the Dragon Boat Festival, which increases the strong festive atmosphere and meets the needs of the people for a festive life. The traditional folk food of wheat cake has continued to this day, and the crafts and customs have been passed down from generation to generation.

Pujiang wheat cake is a traditional local food, full of color, flavor and flavor. In the past, it was generally only eaten on traditional festivals such as the Lantern Festival and the Mid-Autumn Festival. At that time, the enticing smell wafting from the windows of every house was a sight to behold.

In the past, most of the elaborate wheat cakes were tofu with spices, and the outer bread was a thin flour skin, and in order not to stick to the pan, a little oil was usually "rubbed", which appeared to be "shiny and shiny", symbolizing reunion and happiness. Nowadays, following the trend of consumer fashion, the "process" of making wheat cakes has gradually become sophisticated, and small wheat cakes have even added eggs and other fillings that have been neglected in the past.

The waiting diners are skeptical, only to see the chef dexterously pick a piece of dough that has been kneaded, just knead left and right, within a few seconds, it becomes a round dough, he gently pasted it on the cutting board, a press, the round dough turned into a round dough, the master easily sandwiched some green vegetables, minced meat, etc., poured oil, sprinkled with green onions, well, the dough was wrapped into a "dough" again, the filling inside was crystal clear, exquisitely clear. The dough was neatly spread, and the dough appeared in front of me again! At this time, the pot on the side was red, so the master "tolew" the dough cake in the pot, the pot turned up again, and when it turned, the wheat cake also turned around, and then turned around, and the freshly beaten egg drilled under the wheat cake, and the "home" was installed, and the fragrance overflowed.

The wheat cakes placed on the table are thin but not broken, yellow but not burnt, tough but not hard, and the fragrance flows under the nose, which is unforgettable in the mouth and has an endless aftertaste.

Pujiang (Meijiang) wheat cake has the advantages of "large, thin, fragrant and fresh", and has become one of the favorite snacks of the locals.

When did Pujiang wheat cakes appear? This also needs to be asked by Pujiang County folk culture scholars. But as far as the common people are concerned, the main thing is that the wheat cake is more boiled.

After the Lunar New Year, when the family plans to go out to the dock, the hostess will order dozens of wheat cakes early and put them in the package or suitcase. On the way or when the shop is resting, the tired traveler can take it out and taste it slowly, not only smelling the wheat fragrance, but also tasting the taste of home. In normal times, when fathers and sons go up to the mountains to chop wood or work in the slopes to cut wheat, the hostess of the family will also get up early, make some wheat cakes or wheat pages, and wrap them in white soup cloth for men, so that the strong men can satisfy their hunger at any time on the way back from carrying firewood and picking wheat.

When I was in my hometown of Meijiang, I used to make it myself in a medium-sized iron pot, and of course, I needed to master the saltiness and humidity of the dough and the heat in the stove.

Today, it has become a flavor snack in the alleys of Pujiang County and my hometown Meijiang vegetable market and theater.

As a wheat cake, there are processes such as dough mixing, fermentation, chopping, wrapping and frying, which are similar. Among them, the salted wheat cake is based on home-made pickled pickles or dried plum vegetables, mixed with finely minced tofu mixed with a small amount of fat and thin meat puree. The fillings are pumpkin, bean pods, white radish and even bitter hemp (white tip).

The sweet wheat cake with sugar and sesame paste, once fried, the fragrance often makes adults and children want to leave.

Pujiang (Meijiang) wheat cake, the original taste of this cake can directly impress the taste buds. At this time, if you can hold a bowl of innocent thin porridge, a mouthful of wheat cake and a mouthful of rice porridge, then there is a feeling of returning to the bowels.

It is the fertile soil of the folk that gave birth to Pujiang (Meijiang) wheat cakes, which may not be exquisite enough, but the mother's intentions and the pure natural wheat fragrance are really fresh in people's memories. Attached is a poem "Wheat Cake" by the Pujiang poet Lan Lu, compiled and distributed here, and shared with Jian You

In the night sky of a different place.

A cold moon.

Scalded into wheat cakes by a scorching gaze.

Round, soft.

Relieved whose nostalgia.

At the moment, in the hometown.

Fragrant and hot.

A moon that has just come out of the pot.

On the tip of the tongue, it is round and missing.

Whose thoughts are full.

1.Adjust the invagination first: beef ground meat (pork is also OK), salt, chicken essence, light soy sauce, honey, five-spice powder, chili powder, cumin powder, minced green onion and ginger, cooking wine and other seasonings until the ground meat is tendoned and strong.

2.Add a small amount of salt to the flour, blanch the noodles with boiling water, and then mix the noodles with cold water (you can change the cold water here to add 1 egg, it is recommended that the eggs are not added at one time, depending on the specific situation of the dry humidity of the flour) and then mix the noodles.

3.Then divide the dough into 4 portions (it is recommended not to make it too small), roll it out thinly and coat it with oil.

4.Roll it up like a scallion pancake, and then roll it flat (don't roll it too thin, too thin and the layers will not be obvious, it will affect the effect).

5.Spread the stuffing on top, at this time you can preheat the oven, up and down, the temperature is: 200 6Place the pies in a baking tray and put them in the oven for 20 minutes.

The filling of the meat wheat cake: first chop the meat (pork belly) and then crush the tofu and mix it in the meat, add the ingredients and stir well, and then knead it into a ball Note: The meat and tofu should be proportional This will be more delicious.

Potato filling: Peel the potatoes, cook them, let them cool, and then make them into mashed potatoes, add salt and the like, and knead them into a ball.

Green vegetable filling: green vegetables with another ingredient I forgot The same is true for the method.

1. The material is kneaded into a ball with a diameter of about 5 cm.

2 When the filling is ready, knead the dough and divide it into small pieces (to cover the filling) and wrap the filling in the dough.

3 Sprinkle some flour on the table (to prevent the filling from the previous step from sticking to the table) Then pat the filling made in step 2 evenly with your hands into a cake shape (not too strong) If you want to eat thinner, shoot a larger one (novices recommend thicker).

4 Put the oil in the pan Pour the oil on the bowl first, then pour it evenly along the wall of the pot with a spoonful of spoon After spreading the wheat cake made in step 3 and putting it in your hand and then sticking it on the pot (this is a technical job, thicker and easier to hold).

5 After one side looks a little hard, turn it over again (it is also attached to the pot noodles, which is also a technical job), pour a spoonful of oil, and when this side is also a little hard, just flip it a few more times.

The wheat cake that comes out of it is golden and slightly burnt, similar to the baked cake, and the method is similar.

Wheat cake belongs to a characteristic Han traditional snack in Pujiang area of Zhejiang Province, one of the famous specialties, every Lantern Festival or guests who come to Pujiang, local people will take out Pujiang wheat cake to entertain. After living in the city of Pujiang, you will find that Pujiang wheat cake has become a well-known traditional food here, and Pujiang has also become known as the "hometown of wheat cake".

Pujiang wheat cakes are made exclusively in his traditional way, and his Pujiang wheat cakes are not only large and round, but also delicious, like a round of golden reunion moon, and the local people will take out this snack every Lantern Festival, implying the reunion of the full moon people. Pujiang wheat cake has a great feature is that the skin is thin, big, fragrant, the entrance filling is fragrant, but it is fat but not greasy, the people who taste this food are all poured in, Pujiang wheat cake can be called a delicacy in the world.