How to make Baode Bowl Tray?

Bowl child care seems simple, but the practice is quite particular. As the name implies, a bowl garden is made of bowls: first, dough flour, then paste it, put it in a bowl, steam it over strong fire until it is half cooked, stir it once to prevent precipitation, and cool it after cooking. This kind of pulp should not be thick or thin, thick is hard and thin is brittle. When steaming in a bowl, the center of the tray should be about one inch, thick and thin. The steaming time is about half an hour. If it is long, it will be "old" and if it is short, it will be too "tender". Chopsticks should be stirred once during this period, otherwise they will be cooked from the inside, or they will be thick and lack uniformity.

After the buckwheat noodles are processed, the buckwheat noodles are mixed with salt water to form flour spikes, and the buckwheat noodles are rubbed vigorously, and mild salt water is added bit by bit to make a paste. If you can't figure it out, the steamed "bowl tray" has no "essence" and will not easily tremble and crack. If the paste is clear, the steamed "dishes" are too soft; If the paste is thick, the steamed "dishes" will be too hard. The sweetness and salinity of salt will affect the quality of "dishes". Then, put the buckwheat batter mixed with buckwheat noodles in a bowl, put it in a cage and steam it over high fire. Must be urgent, the heat is not enough, "flowers (ripples)" can not be steamed, easy to clear soup. The steamed "bowl tray" is cotton, hard and not popular. When steaming, stir it every few minutes. This kind of stirring is learned. If it is too early, it is not good for molding. If it is late, it will precipitate, and the steamed "bowl tray" will be uneven in hardness. The lid of the steamer is also very particular. You can't use a metal pot cover. The metal pot cover will be covered with water evaporated from the pot, which will make the "bowl support" tender and only the "stick row" made of farmers' sorghum stalks. There is also water, it is best to use local water. Someone has tried, the same person, the same face, to Taiyuan, Xinzhou, or Baotou, Inner Mongolia, but I can't find that feeling.

The "dishes" are steamed and cooled, and served with soup made of vinegar and garlic. The "technology" of "vinegar garlic soup" is not simple. If you don't have a certain "length of service", it will be bad. Garlic should be mashed, vinegar should be appropriate, a little ginger noodles should be cooled in boiling water, and all kinds of ingredients should be moderate, so as to "taste". If you are making a "meat bowl", you need to chop the pork into stuffing and sprinkle it on the "bowl" before steaming. The "bowls and plates" of buckwheat noodles should be cold, stewed while hot, or served with vegetarian soup or mixed with meat sauce. It is not only a delicious food to entertain guests, but also has the functions of dredging the stomach, clearing away heat and dampness, and facilitating defecation. The author has been to Hequ County, and they are made of mixed (coarse black) buckwheat noodles. The color of black is not clear, so it seems that they have no appetite. I have been to Fugu County, Shaanxi Province, just across the river from Baode County. Baode people taught me skills, but they are also close to each other, and I can't find the flavor of "rhyme"!