Chapter 8 Lijin Fried Bun

Lijin is a county in the Yellow River Delta with a history of 800 years.When I arrived in Dongying City, prose writer Zhao Jianying specially recommended me to eat Lijin Shuijianbao.Zhao Jianying was born in Lijin County, studied in Xi'an and Beijing, and has eaten Bafang Banquet. If I recommend it, I feel that if I don't eat Lijin Shuijianbao, it is because I missed a deep taste in my life.just go and eat. On the way to Lijin to eat boiled buns, along the way is the vast wheat of the Yellow River Delta Plain. They are neatly lined up on the plain. In early summer, they are light yellow in the sun.I am amazed at the flatness and consistency of the wheat pen, like the board size shaved by a skilled hairdresser on the streets of Beijing with a clipper, if the earth is also a skull.

When inspecting the Yellow River, it is natural to make mistakes if you do not inspect the food.When you arrive in Delijin, you have to prepare to eat. Several writers are also county writers, mostly writing prose and short novels.So I moved to the place to eat, and when the food was served, I served fried buns together.The fried buns are served on a plate the size of a full moon in early summer. The fried buns are all cylindrical and stand neatly, like small chef's hats, with a wheat-yellow skin.The buns exude a rustic noodle flavor, rich pork and spicy scallions.I think that regarding pasta, whether it is good or not, it must first have a pasta taste.The taste of flour is the essence of wheat, and it has the fragrance of sunshine in it.Pork and scallions, on the other hand, have two different forms of aromatic properties.

I estimate that Lijin decocted buns weigh 1.5 yuan each. Pick it up with chopsticks and bite down on the upper end of the decocted buns. In your mouth, you will feel that the noodles are leavened. The bubbles are soft and elastic. Of course, this is the opening This is the prelude, or in other words, the lid of the interpretation of Lijin Shuijianbao has been lifted.The next step is to inspect the inside of the fried buns with vision and smell. There are minced meat, green onions, leeks, pepper, minced ginger, and some vermicelli.Continue to eat, the middle part is a mixture of stuffing and noodles, and the taste goes deeper.Continue to eat, there will be some soup in the stuffing, and the much thicker taste will start to linger around the tongue, leisurely and lingering.After eating the bottom, you will reach the climax of eating Lijin fried buns.Half of the bottom of the fried bun is soft, half is crispy, and the oily charred bottom is burnt. After satisfying the taste of the eater, it once again provides the crispy, soft and sweet chewing texture that I often like.By this time, most of the process of tasting a Lijin Shuijianbao has been completed, and the rest is to last for a certain period of time to savor it carefully.

The method of Lijin fried buns is not too cumbersome. First make the noodles, then chop the fillings, knead them into cylindrical buns, put them in a frying pan, burn them over a high fire, put the fried buns with the mouth facing down, pour in the batter and submerge in water. To the top of the decoction, cover the pot, this is decoction.Turn over.When the water gradually dries up and the bottom of the pot starts to fry, then change to a slow fire and roast it finely. After the soup is exhausted, lift the lid of the pot, use a thin-mouthed oil pot to pour soybean oil and sesame oil around the bottom of the fried buns, and fry until charred Shell stop.It takes about 15 minutes to make the whole process, remove from the pot, and put it in a disc.

According to research, the production of Lijin Shuijianbao began in the Guangxu period of the Qing Dynasty, and it is a hundred-year-old bag.If it is made at home, the filling can be determined according to the preference of the guest of honor. I think it is better to use suckling pork and chives as the filling. If conditions permit, muntjac meat can also be used.Now the food people in the Yellow River Delta all like Lijin Shuijianbao. Even if I am in Hekou, the host said: "Shangpan Lijin Shuijianbao comes here."I want to promote this steamed stuffed bun. Unfortunately, I have a technophobia about the pasta making process, and I haven’t learned how to make dumplings so far.I can only make two kinds of pasta, one is commonly known as the toad jumping pot, which is to stir the noodles, scoop them with a spoon, put them in boiling water, serve with cabbage cores, put lard and salt.The other is noodle cake, stir the batter with eggs, heat the oil pan, pour the batter into the pan, shake the pan, the batter is evenly circled, the layer is lifted and turned over, both sides are yellow jade, take out the pan, put In the pocket, hold the shotgun and go to the mountains.When eating Lijin Shuijianbao, I have already put down the butcher gun and become a gourmet immediately.