Chapter 104 Northwest pot helmet

Guogui is also known as Guokuimo, Ganmo, etc., which is one of the ten strange things in Shaanxi. Food. The pot helmet originated from a gift given by the grandmother to her nephew He Miyue. On the second and third day of the month when the woman was due to give birth, the grandmother brought a large pot helmet and a baby wrap to her daughter's house, buckled the pot helmet on the pot lid, and smashed it with a fist. Throw the wrapped belly through the window of the daughter's bedroom, and then enter the house, press the wrapped belly under the bed mat, weigh it in a pot, and pray for the daughter's smooth delivery and the safety of the mother and child.On the third day after giving birth, the mother’s family brings raw noodles to visit the nephew, commonly known as milking; on the tenth day after giving birth, the mother-in-law’s two close relatives and friends go to visit the mother and baby, bringing pancakes, eggs, dried noodles, red ponds and clothes to wish the baby and the baby are safe.The first month of a child's birth is the full moon, that is, the full moon. Xi's family prepares a sumptuous meal to entertain relatives and friends, and uncle's family presents quilts, children's clothes, baby carriages, and hats.During the luncheon, when the baby's parents and grandparents were not prepared, the guests smeared black and red paint on their faces, chasing and playing, and everyone was happy.

The pot helmet is round, like a helmet, about a foot in diameter, one inch thick, and weighs five catties.Guokui is finely made with fine powder, pressed stalks and noodles, and baked in a shallow pan over slow fire.The appearance is yellowish, the incision is sandy white, and it is crispy and palatable. It is known as "dry crispy white fragrance".Guokui is hard and chewy, crispy on the inside and crispy on the outside, white and shiny, mellow and delicious; use it to make mutton soup and water tofu, it is resistant to cooking and foaming, the more it cooks, the more soaked it is, the more stringy and flavorful it is, and it can be repeated taste.In winter, it is cold and freezing, and the taste of the pot helmet remains the same for ten and a half months; in the scorching heat of summer, it will not deteriorate in three or two days.

There are many famous pot helmets in Guanzhong, and the most familiar ones are Ganzhou pot helmets, Changwu pot helmets, Qishan pot helmets, and Fengxiang pot helmets.Ganzhou pot helmet is very famous and is familiar to Xi'an people. Ganzhou people also list pot helmet, dried noodles, and tofu nao as the three treasures of Ganzhou.Ruzhou pot helmets are made of oil and noodles, made of simmering kang, hollow, crispy on the outside, layered on the inside, thick on the side, absorbs juice, and does not leak soup. The pork head meat in the pot helmet is a perfect match for Ruzhou snacks. The pork head meat is fat but not greasy. , fragrant, crispy and soft, add a bowl of mung bean milk noodles, put soybeans, chives, celery segments, and some chili oil, the noodles on the right hand are crystal clear, the heat is curling up, the vegetables are mixed with green and yellow, and the pulp is sour and attractive; the left hand is full The pot helmet with pork head meat, which produces fluid under the tongue.Changwu Guokui is one of the traditional staple foods of Changwu people. When they go out to run errands, visit relatives and friends, they often bring Guokui as dry food or as gifts for special products. Enjoy, or share with friends and family.

Bozhou Guokui is also called Zhuangmo. A piece of Guokui as big as a palm can reach two big steamed buns. A large piece of dough is kneaded repeatedly to make a round cake the size of a basin. It is about an inch thick and has a diameter of one to two feet. Put a layer of sesame seeds on it, put it on the pan and dry it on a slow fire. After it is made, it is crispy on the outside and soft on the inside, golden in color, and delicious to eat. The pot helmet originated from the Battle of Changping in the Warring States Period and was invented by sergeants.They have been fighting outside all year round, and there are occasional interruptions in food and grass. The soldiers have no food to eat, and their combat effectiveness is insufficient.A sergeant was lazy, accidentally pressed the noodles into the helmet, put it on the fire and baked it for a little bit, and then baked it into pancakes, which were crispy and delicious!This kind of cake has a thin edge and a thick heart, with a bulging surface. It can serve the hunger and can last for a long time. It is favored and spread by soldiers. Because it is shaped like a helmet and the helmet is used as a mold, it is called pot helmet.

During the reign of Emperor Gaozong of the Tang Dynasty, Qianling, the joint burial tomb of Li Zhi and Wu Zetian, was built in Liangshan, Qianxian County.Dongwa, a local child, is smart, industrious and simple. His father stays in bed for a long time. Besides collecting firewood, Dongwa also takes care of his father's meals.When he was building the Qianling Mausoleum, he worked for his father. He was too heavy to cook for his father on time. Someone told him the story of Guokui in the Battle of Changping.One day, Dongwa dug an earthen nest by the side of the road, put the helmet on the helmet and evenly put the noodles in the helmet, and baked it under the helmet. After a while, the noodles in the helmet were baked into buns, which were crispy and delicious, and brought them home to his father. Keep it by your bedside for later use.He told his companions about the method of making pot helmets, and asked everyone to use iron pots to bake buns.

To make Guokuimo, you need to control the water temperature according to the season, and make a dough block. Put it on the desk and press it with a wooden stick, fold it while pressing it, press it evenly, cut it into two pieces, add yeast noodles and alkaline water, and knead it until the surface is smooth. The color is moist, and when the yeast surface is even, cover it tightly with a warm cloth.Pressing the noodles with a wooden bar can whiten the color of the steamed buns, with a rich aroma and delicious taste.Each piece of dough is 600 grams, rolled into a round cake with a diameter of about 22 centimeters and a thickness of 3 centimeters, and the top is turned over frequently, commonly known as three turns and six turns. It is cooked when it is drummed, with chrysanthemum-shaped rough edges around it, the skin is as thin as paper, and there are many buns. It is layered when broken by hand, and it is like suet when cut with a knife.The surface is golden in color, crispy and fragrant, can be boiled for a long time, has a long storage period, is convenient for fast food, and has various eating methods.According to personal taste, add your favorite ingredients, you can also make salt and pepper pot helmets, scallion pot helmets, five-spice pot helmets, pepper leaf pot helmets, salty and sweet pot helmets, crispy pot helmets, pastry pot helmets, etc.

The most important thing to make a pot helmet is to knead the noodles slowly, knead the dough well, and make the cakes chewy and have a good taste.The pot helmet looks hard, but it tastes full of toughness.The pot helmet is made without adding any oil or seasoning. It is a light food. It feels very refreshing to eat some pot helmet after drinking. I have been to the Hexi Corridor for a long time to investigate food resources and tourism. Because the desert is barren, I always like to carry a pot helmet in my bag as a spare food for the journey.