Douhua Pao Mo is a special food in Shaanxi Province. Many people may not have heard of it. Today, I’d like to introduce the nutritional value and the most authentic practice of Douhua paomo. Let’s take a look at it. The nutritional value of

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Douhua paomo.

talking about Shaanxi cuisine, many people may think of roujiamo and mutton paomo for the first time. But today, Xiaobian is going to introduce another kind of steamed bun — Douhua paomo. You should be unfamiliar with this kind of food. Let’s follow Xiaobian to understand its nutritional value.

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bean cake is rich in protein, and is very conducive to stomach digestion. I’ve had stomach trouble. I’ve been eating bean curd bread for several months. Not only did he eat well, but also cured his stomach. It’s really killing two birds with one stone. It’s because of the many advantages of Douhua paomo. Therefore, it is greatly welcomed by people. People from other places who come to Fengxiang on business generally think that they have eaten bean cake. In Fengxiang, the ancient capital of Qin Dynasty, Douhua paomo was also popular in the surrounding counties and cities, and even spread further and further. The ingredients of

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bean curd bean curd, soybean milk, steamed bun (Guokui piece), pickled vegetables, salt (the amount should be appropriate), and hot pepper oil of Baoji Fengxiang. The steamed buns in Douhua Pao bun are baked with special flavoring materials. The thickness of the steamed bun is over inch, and the shape of the pot is loud. It is commonly known as “Guokui”. It has strict requirements on the heat and taste. It is golden in color, crisp in the outside and tough in the inside. It has a mellow and mellow texture. It is cut into thin slices with a sharp knife and looks like golden leaves. The bean curd is made of high-quality soybeans, which is fresh, tender and smooth, and can not be boiled away. The steamed buns and bean curd soup are cooked and stewed into a bowl with thick soybean milk and seasoning. The bean curd is white, such as white jade containing fat and Xiushan raw tobacco, smooth and tender; the steamed bun is golden, like goldfish playing with autumn leaves on the water surface, soft and chewy, and mellow after taste; the soup color is milky, such as Qiongjiang Yuye, with strong bean flavor; it is supplemented with cold and refreshing seasonal dishes, and the secret roast meat bittern is rich in nutrition, thirst and satiety Run.

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bean curd: 1 piece of tender bean curd; 1 box of lactone bean curd; appropriate amount of soya bean; appropriate amount of green onion; appropriate amount of coriander; proper amount of oil sprinkled with spicy seeds; proper amount of chicken essence / chicken juice; proper amount of salt; pancake; 250g flour powder; 1 teaspoon of salt; proper amount of

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method:

1. Three ingredients for bean curd bread: tofu / bean curd, soybean milk, cake

. 2. Soak the soybean in advance, beat it into soybean milk with a soybean milk machine, filter it and reserve

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. 3. Mix the dough and knead it for half an hour. Roll it into a 0.5 cm thick cake and bake it in the electric cake stall (the thickness of the cake is determined according to your preference). Dead flour cake cooked to eat chewy head, not too thin, will boil off. Add water to the soy milk and bring it to a boil. Don’t make too much heat in the process, or the soybean milk will hit the pot. After boiling, add tender tofu or bean curd, and cook for five minutes at low heat. Add thirteen spices and salt to taste! Add the cake again and cook together for a while to let the cake absorb the taste of the soup.

should be boiled, not soaked. Pao Mo, although the use of bubble words, but the actual operation of the soup with steamed bun together. It’s the same with mutton steamed buns. It’s called water pot mutton, which is the difference. It’s only when it’s cooked that it tastes good. You can also add some twist when you cook. If you like, you can try to order your own bean curd, which is the most authentic way.

5. There is another key to bean curd steamed buns, which is to pour hot pepper with oil instead of marinated seeds. So prepare oil and pepper in advance.

6, from the pot, add chicken essence, onion powder, coriander powder, you can eat, because it’s a dead flour cake, so it’s very hard to eat, it’s better to add oil and pepper, the taste will be more delicious!

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Douhua Pao Mo introduced

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in Fengxiang, Shaanxi Province. It is a famous breakfast in the western part of Guanzhong. Early in the morning, from Dongguan to the west of the county, there is a bean blossom steamed bun stall almost not far away from the main street. The stall was surrounded by people, including old people, children, and girls, as well as many farmers and school students who went to work in the city. One by one, they carried large bowls, or sat, or stood, and some simply squatted. The food was so delicious that the people who looked at it couldn’t help salivating. It is impossible to prove what Dynasty

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came into being in Fengxiang. They have passed down this kind of craft from generation to generation, and still maintain a very fine craftsmanship to this day. The first process of making steamed bean curd is to select beans. If you want to buy good soybeans, you should pick out the thin, broken and moldy ones. Then, wash with water several times, and then soak in water, generally for several hours. When it’s done, push it with a stone mill. If you’re lucky enough to see ground beans, it’s really a kind of artistic enjoyment. That has been ground into paste soybean milk, snow-white, along the stone mill down, a circle of, uneven, like the clouds in the sky layer by layer floating down. After grinding, set up a shelf on the pot and use a very fine basket to go down. One man used his hand on it, and another kept burning it. This “Guo” and “Shao” are very particular. People who “pass” are either light or heavy. If it is light, it can’t go on. If it is heavy, it will burst the bottom of the basket. The fire should not be too big or small. Small, over the soybean milk will be precipitated. If it’s too big, it will burn again. I have to cook and stir at the same time. I’m really busy. It’s not easy to eat a good bean cake. The requirements for the hardness and softness of bean curd are different from that of bean curd, that is, it can not be as tender as tofu or as old as tofu, but a kind of bean food between the two. This kind of bean curd tastes smooth and refreshing. In addition, the red oil splashed with hot pepper and the pan Kui bun, which is thin and wide cut with good noodles, is really full of color, flavor and flavor. It’s strange that the eaters don’t keep cheering. At the same time, eating this kind of food can not only increase protein, but also is very conducive to stomach digestion. Some comrades who worked with me originally had stomach problems. They insisted on eating bean curd steamed buns for several months. They not only ate well, but also cured the stomach diseases that had not been cured for a long time. They really killed two birds with one stone.

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are very popular because of the advantages of Douhua paomo. People from other places who come to Fengxiang on business generally think that only after eating bean sprouts can they really walk through Fengxiang, the ancient capital of Qin Dynasty. Douhua paomo also quickly spread to the surrounding counties and cities, and even spread further and further.

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