For thousands of years, in the southwest plain of Shandong Province, the tradition of agricultural society combined with the Confucian concept of attaching importance to Taoism and neglecting utensils, and many handmade snacks with different flavors were born. I especially like hometown snacks since I was a child, ranging from snacks to big ones.
A few days ago, I went back to Jinan, and I actually ate Heze Lijia hanging stove biscuits at the food stall over there! Generally, this baked sesame seed cake is not baked in the furnace, but a flat-bottomed pot is poured on the furnace, and the mixed dough is stuck on the pot surface and baked thoroughly with charcoal fire. The baked sesame seed cake has crisp skin and milky yellow color; The pulp is soft and salty. Young people with a good mouth can also bake sesame cakes with a small fire, and all the water inside and outside evaporates, which becomes a "dry bomb". It's broken with one hand, and it tastes crisp and crisp, and it produces saliva in the mouth, which has a unique flavor. Moreover, the sesame seed cake is big and thick, and a sesame seed cake can be half full when eaten. Hold it with both hands when eating to prevent sesame seeds from falling to the ground. You may not know that there is hardly a person in Heze who has never eaten baked wheat cake, and there is hardly a person in Heze who has no baked wheat cake complex. The round sesame cake, which exudes the fragrance of sesame seeds, has influenced local generations. "Water Margin" describes Wu Dalang, which sells "baked wheat cakes" along the street (similar to today's baked wheat cakes). A "Water Margin" is actually the snack culture history of southwest Shandong. If you don't climb the Great Wall, you are not a hero. Then Heze people who can't tear open the frozen beef tendon with their teeth and the air-dried sesame seed cake skin with their tongues are not descendants of heroes.
In ancient times, cake was the general name of food made of grain and flour. In snack bars, cakes are a big family, including steamed cakes, white cakes, soup cakes, patties and oil whirls. Among them, raw noodles or dough are baked into cakes, which are called sesame cakes.
You may not understand that baked wheat cakes are like fire. In fact, the biggest difference is that the sesame seed cake is baked under fire, and the fire is baked on fire, so the sesame seed cake is also called hanging oven sesame seed cake, which means that the sesame seed cake is baked upside down on the pot. Tell everyone about the cake formula of Heze, which we all know: 2 kg of white flour, half a catty of sesame oil, half a catty of salt, one or two good pepper skins, half a dozen fennel, three points for the rate, one point for pure oil, pepper and salt, fennel and flour are the best, especially sesame. Put a piece in the middle of each cake and put it in the furnace thinly. Visible hanging oven sesame seed cake has a long history.
I don't know if this is a pure baked sesame seed cake or when it was saved. But anyway, I wish the Li family cookies a pleasant journey!
I wonder if you like casserole in Jinan? ! Anyway, I like it very much, especially a casserole tofu! You don't know, this dish originated from Heze's "Hometown Tofu Casserole"! This dish is very creative. First, boil the tofu with strong fire and steam it into a honeycomb, then cool it a little and drain it, and then put it into casserole chicken soup with vermicelli, ham, mushrooms and diced winter bamboo shoots. After boiling, simmer slowly, then season with refined salt and monosodium glutamate. After the tofu is delicious, pour it with hot oil. This dish soup is fresh and refreshing. Although it is called "Lao Jia", it is really "tender".
There is Dakun in the small casserole. In the "casserole" shop, every time impatient diners strike the table and ask why the casserole is not served well, the masters always smile and say, "Don't worry, don't worry, stew slowly." The casserole is like this, and so is life.
People in China always like to use casserole to make soup and stew meat, because casserole is a ceramic product, which can keep the original color, fragrance and taste of food. Moreover, the casserole is always simmered, and the chef with rough hands and feet can't make a good casserole, and the diners who are anxious like pigs can't feel the real taste of the casserole. The master who makes casserole must be in the mood to make Chinese medicine. Eating casserole is the second most important thing for diners after drinking tea. Tea must be safe and steady, but you can make a hullabaloo about eating casserole and burn your tongue with your hand fan. Tea tasting is an elegant thing for wild cranes in the idle clouds, but casserole is a popular anti-hunger thing. Anyone who drives a car and sells pulp can eat it, even petty bourgeoisie girls can eat it until their faces are full of peach blossoms.
In Jinan, you can see Cao County roast beef in a bigger supermarket! I like to eat meat, and I don't want to buy some to taste this craft handed down from the Qing Dynasty! Since the Qing Dynasty, Cao County roast beef has been a famous dish for people to drink. Take the best beef, wash it, and stew the aniseed in the pot until it is rotten. It is an excellent dish for Shandong people to eat meat.
In Dongguan, Cao County, there are no fewer than 20 booths or workshops with the signboard of "Mijia Roast Beef". The only difference is that the beef shop in Mi Jinyuan has the word "time-honored". "Old brand Mijia roast beef" 16 yuan Jin, "not a penny less, not a penny more".
Not long ago, Mi Guangzhou, an individual merchant engaged in meat products in Jinan, registered the trademark of "Mijia Roast Beef", which means that Mijiajun's roast beef business in Cao County belongs to "infringement". The loss of the "identity card" of Mijia beef in Cao County will face extinction. In a market economy that pays attention to laws and rules, the loss of trademarks means premature death or even bankruptcy. However, Mi Jinyuan was very calm about this and thought, "What does a trademark have to do with me? My beef is well done, and others will naturally buy it. " Since all parties have said so, we don't need to lament its misfortune and hate its indisputable! Then eat meat well, you have to be worthy of other people's craftsmanship!
In fact, sometimes I think, fortunately, Heze snack artists don't understand the overall situation, don't keep up with the trend, and can't simply replace manual labor with mechanized production and assembly line operation. This makes us clearly realize that it is these Heze people who are skilled, abide by management methods and know the taste that are guarding the last home of regional food culture.