Ma Chang mo tou

At the east end of Laojie, Machang Town, Shuyang, there is a steamed bun workshop named Ji, which faces south. Although it is an ordinary people, it is ugly, but they inherit the ancestral craft and make a small steamed bun that is unique and famous. The general method of steamed bread is: mix the dough with bad dough, mix the dough with alkali after fermentation, and steam the steamed bread. However, the production process of Jijia steamed bun is unique and complicated: at first, high-quality sorghum soju Daqu was selected as the introduction, and it was mixed with high-quality wheat bran to make a half bowl of paste. After the fermented mash is soaked in boiling water, then the fermented mash water (about half a catty) and a catty of flour are filtered out and boiled into fermented mash. When the tank head is fermented, stir the new bad head with boiling water. This is repeated for 8 times, and each time, a kilo of flour is used to stir the bad heads, so that more and more bad heads are stirred. Finally, the eighth time bad heads and about 25 kilos of flour are used to make hard noodles with boiling water. After the hard noodles are fermented for one and a half hours, they are stirred with boiling water to make softer noodles. After the noodles are fermented again, it is not necessary to add alkali, but it is only necessary to rub them repeatedly with hands to make small steamed buns. At the same time, after the pot is boiled, put the steamer next to the furnace and put the steamed bun in the cage. If all the processes, that is, making a paste from soju Daqu to kneading into a steamed bun, are done well before being put into the cage, the steamed bun will grow and develop as soon as it is put into the cage. If one of the working procedures is not done well, the steamed bread will not grow when it is put in the cage, that is, put it in the cage and put it on the stove to accelerate its growth with slow heat. After the steamed bread has grown considerably, it will be burned with strong fire for 15 minutes, then steamed with medium heat for 25 minutes, and it will take about 40 minutes to steam out of the cage. After more than a dozen processes, the Jijia steamed bun is white, tender, soft and fragrant. A steamed bun with several weights shrinks into a small ball when it is pulled hard. When it is released, the steamed bun returns to its original general size and its shape has not changed at all. It tastes mellow, delicious, refreshing and refreshing. It can be guaranteed for 3 days in hot weather and 1 month in cold weather. Even if it is eaten hot, its color, aroma, taste and shape will not change at all. Coupled with the characteristics of fermenting with distiller's yeast, boiling water and kneading dough, no need to eat alkali, exquisite selection of materials and fine workmanship, Jijia steamed bread is indeed a rare nutritious food, which has always been widely welcomed by dignitaries and ordinary people. Fiona Fang Baili, famous far and near, is a specialty of Machang Town, and has participated in many national, provincial and municipal exhibitions of famous products.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)