Where is the fire burned, what kind of food is the fire

The fire is in the northern region.

Traditional cuisine, which has a traditional flavor in China, was first found in Baoding, Hebei.

It is more prevalent in the area. Burning seems simple, but the actual production process is very cumbersome. The reason why fire is famous all over the world and has become a delicacy today has its own reason.

The fire is different from the steamed bread we usually eat. Fire is the selection of high-quality flour, after the person hand kneaded the dough, in the fire for baking, hence the name fire. The production process retains the original production method, after the fire is baked, take a bite, the outside is crispy and the inside is tender, and the inner part seems to be as strong and heavy as a mille-feuille, which shows how much effort the producer has put in.

And the fire on the market is not very expensive, suitable for all the public, in China, the most distinctive is the fire in Baoding, Hebei. The fire first originated there, and you can have the opportunity to taste the fire in Baoding.

Fire is a traditional snack that is mainly popular in the northern region of our countryIt is mainly produced in Beijing, Shandong, Hebei, Henan and other places, and the main raw materials required to make it are flour, green onions, meat and so on.

The most famous is the fire of Baoding donkey meat, which is well-known in the north and south of the river, when eating, the donkey meat is sandwiched into the fire, the crispy taste of the fire is burned, the fat of the donkey meat is not greasy, and the aftertaste is endless between the lips and teeth.

To Handan, there is also a kind of fire, and Baoding's donkey meat burning, there is still a certain difference, Baoding donkey meat burning, can not do without donkey meat, and Handan fire, more pure, there is a local fire called Guo Ba fire, mainly with white flour, ingredients have pepper, salt, cumin, sesame oil, etc., according to legend originated from the end of the Qing Dynasty, with many layers and thin, the appearance of golden characteristics, when eating, want to clip Shi Yanyin, just clamp what, it is a staple food.

The difference between baked cakes and fired

Generally speaking, the fire can be long or round, the rough blind hall baked cakes seem to be round, rarely see other shapes, at least the northern baked cakes are like this, to the south, such as Jiangsu Huangqiao baked cakes, then there are round and long.

As for the production process, it is actually difficult to distinguish, different places, practices, it can be said that they are intertwined with each other, there is no clear restriction on branding or baking, all in all, these two things, like twins, sometimes, may be the same thing, but sometimes, it is clearly different from each other.

Fire is a kind of traditional snack mainly popular in the northern region of our country, it is mainly produced in Beijing, Shanxi, Hebei, Henan and other places, the main raw materials required to make it are flour, green onions, ruler meat and so on.

How to make the fire:

1. First of all, we need to add an appropriate amount of warm water to the flour and knead it into a dough.

2. Then mix an appropriate amount of peanut oil and flour together to make puff pastry.

3. Then divide the dough into equal portions, take out the middle part of the dough, stretch it and roll it out.

4. At the same time, apply the prepared shortbread to its surface.

5. Finally, roll it up and flatten it, wrap the meat filling and cook it over fire.

What kind of food is fired?1.Fire roast is a traditional snack that is popular mainly in northern China. It is mainly produced in Beijing, Shandong, Hebei, Henan and other places. The main ingredients used to make it are flour, onions, meat, etc.

2.The method of starting a fire is simple. First of all, we need to add an appropriate amount of warm water to the flour, knead it into a dough, and then add an appropriate amount of peanut oil and flour to make a batter.

3.Divide the dough into several equal portions, take out one portion, stretch, roll out, spread the prepared butter paste on the surface of the dough, finally roll up, flatten, wrap the meat filling, and cook over high heat.

1. Fire is a traditional snack mainly popular in northern China, it is mainly produced in Beijing, Shandong, Hebei, Henan and other places, and the main raw materials required to make it are flour, green onions, meat and so on.

2. The production method of fire burning is very simple, first we need to add an appropriate amount of warm water to the flour and knead it into a dough, and then mix an appropriate amount of peanut oil and flour together to make a shortbread pastry.

3. Divide the dough into equal parts, take out one of them and stretch it, roll it out and flatten, and at the same time spread the prepared puff pastry on its surface, and finally roll it up and flatten it, wrap the meat filling and cook it over fire.

Fire roast is a traditional snack that is popular mainly in northern China. The main ingredients are flour, fresh meat, peppercorns, chives, golden color, crispy skin, soft and tough inside, salty, fragrant and delicious.

There are many types of fire, and the taste is also different, and there are salty, sweet, and minced meat. The fire is generally in the shape of a round cake, which is crispy on the outside and tender on the inside. In some places, fire is still more famous, such as donkey meat fire, which is a popular traditional snack in North China, which is sandwiched with meat filling.

Donkey meat is burned. Hejian City is located in the middle of the vast North China Plain. In ancient times, it was the country of Hejian, and the Han Dynasty was crowned the king of Hejian, which was for the princes, and then set up a mansion and was located.

Jingnan traffic artery, after the Ming Dynasty, is the "royal road" leading to all parts of the south, and it is said that the width of the road is "eighteen bows". It has become a north-south thoroughfare, commonly known as the first capital of Jingnan.

Therefore, all kinds of food culture of the north and south flavors have been praised here, especially in the late Qing Dynasty, the eunuchs in the palace, mostly from the area between the rivers, the Qing Dynasty declined, and the eunuchs in the palace cooking master imperial dining room returned to their hometowns, flowed in the people, and ate by handicraft.

Therefore, there is a saying that "if you want to eat, the river will turn", dragon meat in the sky, donkey meat on the ground" Since the last two dragons were eaten one and died in the Xia Dynasty, only the dragon slaying technique has been handed down, and the donkey has multiplied for thousands of years, so that people can't eat it all. It can be called the first taste in the world.

The delicacy of donkey meat has long been used by the ancients. Song Qi, a scholar of the Song Dynasty, passed by Luoyang, and spent a few days at a friend's place, while singing and singing poems, drinking and singing, eating donkey meat, and finally eating red eyes, Ye Xiao actually killed the donkey who traveled to eat it.

It is said that there is a unique flavor of the river, "donkey meat is grilled over a large fire". It has a long history, and the earliest legend is: Tang Xuanzong Li Longji came to the river before ascending the throne, and a scholar "killed a donkey and cooked rice" to entertain Li Longji

Delicious and delicious; Qianlong of the Qing Dynasty went down to the south of the Yangtze River, passed by the river, missed the residence to eat in the people, the master had to take the leftover cakes and put the donkey meat in the cauldron to boil hot, Qianlong praised the delicious after eating.

It took several generations to develop such a shape (and another is round) and flavor. There is a saying in the river: "I am afraid that I will not be able to see the people who sell the fire", which means that the status of the fire in the minds of the people and everyone's love for this food.

Stir-fried pork with celery, stewed pork ribs, stuffed eggs, braised eggplant shredded pork, back to the pot meat, etc. Beat four to five eggs, stir in chopped green onions and salt to taste, and set aside. Heat the pan, put the oil, then the brother Hui oil is hot and lay the eggs, don't let the eggs stick, add a small amount of oil, after the eggs are cooked, turn them over, prepare a plate, buckle the plate on the pot, turn it over, and dust the pot.

Stewed pork ribs Boil water in a wok and put the chopped ribs in when the water boils. Immediately turn off the heat and remove the ribs. After boiling the water again, add the green onion, ginger, soy sauce, vinegar, cooking wine, sugar, salt.

Note: 1. Put less vinegar and more soy sauce, and look at the color. Sugar and salt to taste.

2. Then turn the heat to low heat, cover the pot and simmer slowly. Turn it over often in the middle to prevent it from drying out. Just wait until the water is almost dry. Remove from the pan with green onions.

1. Beat four to five eggs, add chopped green onions and an appropriate amount of salt, stir and set aside.

2. Heat the pan, put a medium amount of oil, wait for the oil to heat up the eggs, shovel the bottom of the pot after a little cooked, don't let the eggs stick, add a small amount of oil, repeat this twice, and wait for the eggs at the bottom to be cooked, turn over, and when you turn over, it is best to prepare a plate First buckle the plate on the top and then turn it over, just heat it a little, and get out of the pot.

Braised eggplant shredded meat 1, three thin eggplants, washed, peeled, cut in half into small pieces of 1 cm width, and stir-fried.

2. Add a medium to large amount of Sun Da's oil When it is hot, stir-fry in the pot, and wait until the eggplant is a little soft. Then put a small amount of oil in the pot, cut the green onions, ginger and garlic, and then put about two taels of shredded meat, to be larger, the meat slices are the best, stir-fry, put the eggplant after cooking, immediately put soy sauce, a small amount of water, sugar, chicken essence, salt, stuffy.

3. Serve after three minutes.