Buckwheat flat dough

Buckwheat flat dough Buckwheat flat dough is a favorite food in Taixing urban and rural areas. Buckwheat belongs to panicum miliaceum, and its sowing history goes as far as the Tang Dynasty. It is rich in nutrition and has a good health care effect on preventing and treating diabetes, hyperlipidemia and gastropathy. Its stems and leaves can be used as medicine, the pillow core made of shell can improve eyesight and clear heat, and the selenium contained in it is recognized by the United Nations Health Organization as having anti-cancer and anticancer effects. Buckwheat fruit is triangular and angular, and it becomes powder after crushing, sieving and shelling. Its growing period in Taixing is more than two months. It is planted as a crop for crop rotation. It is usually planted before and after rice cutting, and harvested when wheat is planted. Most of it is planted on small plots and barren land such as ditch heads and roadsides. Buckwheat flour can be made into noodles and dough soup, and it is mainly used as the raw material of flat dough to entertain guests. When making it, the flour is first mixed into dough with cold water, and then it is made into the shape of a teacup cover with both hands. Most of the fillings are green vegetables, Chinese cabbage, spinach, celery or seedling grass, etc. The elegant people also add a little shrimp to it, which makes it more delicious. There is another kind of stuffed dough, which is crispy with lard first, and then seasonings such as onion, ginger and soy sauce are added. Another kind is vegan, and only one kind of bean paste is used. Buckwheat flat dumplings are generally eaten by boiling and steaming in cages. Boiling is relatively simple. After the flat dough is put into the water pot, boil the water, watch the flat dough float on it and keep it for a while. Cage steaming must wait for the steam to overflow around the cage to be successful. In addition, there is a kind of stall in the streets and lanes. I still remember that in the early 1950s, at the corner of an alley not far from my home, there was such a stall, a drum-shaped earthen stove made of yellow mud with a flat iron pot on it. The flat dough is made of soybean oil, and you can smell the thick fragrance from far away. Sometimes when I come back from school, as soon as my schoolbag is put away, I ask my father for 200 yuan (old coins) and rush there to buy one. Because the flat dough just out of the pot is very hot, I hold it in my hand, and I always keep bouncing back and forth. Now that I think about it, this warm memory is probably the happiest day of my childhood.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)