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Can residue is also called enema, palm filling, bowl taking off and official taste. Pot slag has a history of hundreds of years. At first, some people inadvertently put the "dregs" left after eating buckwheat noodles (Xugou people called the noodles and soup-like things "dregs") in a pottery rice pot, steamed and roasted them, seasoned with vinegar and garlic after cooking, and had another flavor, so they named them jar dregs. After continuous improvement, it changed from steaming in cans to steaming in bowls (the "bowl-off" popular in some places), and then changed to steaming in plates, and constantly improved the technology in various procedures such as dough mixing, and finally finalized this food today. Buckwheat flour is used for the tank residue, which is refined through more than ten processes, such as kneading dough, softening palm, thinning and breaking residue. The steamed tank residue is soft and tough, and it is delicious and fragrant when served with special seasoning based on qingxu vinegar. It is the most popular food among local snacks. It can be eaten with wine, accompanied with meals and, of course, served as a staple food. It does not swell after eating, and it can endure hunger for a long time. According to Xugou folk legend, when Eight-Nation Alliance entered Beijing, Empress Dowager Cixi fled to Xi 'an, passing through Xugou for one night. At that time, Chang Jue, the magistrate of Xugou County, entertained the Galeries Lafayette who was tired of eating delicacies, such as canned dregs. He was so full of applause that he was so happy that he soon upgraded the magistrate to Dingzhou Zhizhou after returning to Beijing from Xi 'an. This shows the charm of Xugou snacks. The eating methods of tank slag can be roughly divided into two kinds: cold and hot frying. Cool tone is divided into many flavors according to different seasonings. Hot frying is divided into many ways to eat because of the different raw materials added, such as fried pot residue, bean sprouts fried pot residue, fried pot residue and cakes. The raw material of tank residue is buckwheat noodles, and the seasoning is mainly vinegar and garlic. Buckwheat flour contains 7%-13% protein, which is higher than rice flour; 3% fat; There are 9 kinds of fatty acids, the most of which are oleic acid and linoleic acid. It has certain preventive and therapeutic effects on arteriosclerosis, heart disease, hypertension, diabetes and other diseases. The functions of vinegar and garlic, such as disinfection and sterilization, prevention and treatment of colds and dysentery, are also widely known, so can residue is not only a flavor snack, but also a health food. In recent years, Xugou can slag has entered the Taiyuan market with its unique flavor and has become a home-cooked dish on the table of Taiyuan citizens.
Reprinted with attribution:
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