Fried dried vegetables

In the past, Zhaitangchuan, which fried dried vegetables, had high-grade banquets, with the specifications of "twelve, eight" and eight plates and eight bowls. As a gourmet snack, fried dried vegetables can be a treasure in the mat, and it can be said that the mat surface is of high grade. Fried dried vegetables have been popular in Jingxizhai Changchuan for hundreds of years. On holidays, when you marry a daughter-in-law, hire a daughter, or visit a distinguished guest, you always forget to treat your guests with fried dried vegetables. The raw materials of fried dried vegetables are white flour, jujube, sugar and cooking oil. I didn't eat it often in the past, not only because of its high cost, but also because of the lack of white flour. The area in the west of Beijing is 1455 square kilometers, and 98.5% of it is mountainous. Zhaitangchuan is a deep mountain area in the Qingshui River basin, and the main food crops are corn, millet, sorghum and miscellaneous beans. The local people have never had the habit of growing wheat for generations, or rather, they do not have the conditions to grow wheat. Therefore, white flour has become a rarity in the eyes of ordinary people. Especially in the old society, white flour was called "foreign noodles", and "foreign noodles" and "foreign money" were equated. Only people with "foreign money" could eat "foreign noodles". Therefore, even the rich and powerful families do not often eat fried dried vegetables; As for the poor families, they just smell their fragrance dozens of meters away. The second reason why I don't eat it often is that it is not a light meal, but a refined food. The production process is thick and takes a long time, so I can't eat it quickly. Method of making: choose high-quality Jingxi jujube, soak it in warm water, peel it off, remove the core, wash the core with water, then mix the skin and flesh of jujube into the noodles, mix the noodles with the water that washes the core of jujube, which is as soft as fried dough sticks, but not slippery, shovel it on the steamer and pat it flat, but the thickness is not more than two fingers. First steam it with high fire, then simmer it with low fire, and the longer it takes, the better. It's also a rule of thumb that it's better to simmer for a while after taking out the drawer.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)