The practice of Xuejiawotou

Xuejiawotou in Ritan Town has golden color, sweet taste, smooth texture and rich nutrition. It has been handed down for seven generations for 300 years. Xuejiawotou is a pure natural green food made from millet and soybean according to the principle of homology of medicine and food in ancient medicine in China. Exquisite and unique production technology. The first is material selection. In ancient times, Xue Jia used a bucket of 18 kg to hold millet, rice and soybeans, the ratio of which was 60% and 40% respectively. Millet, rice and soybeans should be peeled off their skins and germs, and then ground into flour with graphite. When kneading dough, pour water first, then pour the bottom, and roll it up from the bottom, in one go. When kneading dough, first wrap the cloth in your hand, spread it with your thumb, and then shape it with your thumb and middle finger to form a pyramid shape. The key to cooking on the stove is to master the heat. Steam on fire for 10 minutes, and it will be cooked at about 9: 00. At the same time, steamed bread will form a unique taste by relying on its own heat, with soft taste and many tendons.