Who invented the rolling pin steamed bread?

A wooden stick for rolling noodles. A very old noodle pressing tool handed down in China, mostly made of wood. It is used to wring the bread until it becomes thin. It is an indispensable tool for making noodles, dumpling skins, wonton skins and flour cakes. When did the rolling pin appear? Whose invention patent? I'm afraid it's hard to learn. According to archaeological findings, the fossils of noodles show that noodles have a history of more than 4,000 years, so rolling pins should be no less than this age for them. But at first the noodles may be rolled, not rolled. Therefore, it can only be said that the appearance of rolling pin will not be earlier than 4000 years. Of course, western countries also make noodles and use rolling pins, so it's hard to say who owns the invention patent. The history of eating steamed bread can be traced back to the Spring and Autumn Period and the Warring States Period. In the Romance of the Three Kingdoms, there is a record that Zhuge Liang offered steamed bread to Lu Shui-shen. Steamed bread is a traditional pasta in China, which is made by mixing flour with water and sugar, fermenting and steaming. The finished product is hemispherical or long. In Jiangnan, this kind of pasta with meat, vegetables and bean paste is called steamed bread, and steamed bread without stuffing is called white steamed bread. Delicious, soft and nutritious, it is one of the essential staple foods on the table. China has a vast territory, many nationalities, different tastes and different practices, thus developing a variety of steamed bread, such as white flour steamed bread, corn flour steamed bread, vegetable steamed bread, meat steamed bread, raw fried steamed bread, fried steamed bread and so on, with different names. In the north, it is also called steamed bread, sesame seed cake, cake and steamed bread, while in the south of the Yangtze River, only "steamed bread" is used. The origin of the name is said that during the Three Kingdoms period, Zhuge Liang led an army to attack Nan Man, and Meng Huo was captured by Qi Shu Liu Man, making Meng Huo finally surrender. Zhuge Liang moved his troops back to Chaoxian, passing through Lushui on the way. When the army chariots and horses were preparing to cross the river, suddenly the wind was strong, the waves were thousands of feet, and the ghosts were crying and howling, so the army could not cross the river. At this time, Zhuge Liang summoned Meng Huo and asked why. It turned out that the two armies were at war, and the fallen soldiers could not return home to reunite with their families, so they made waves on this river, preventing all the soldiers from returning home. When the army wants to cross the river, it is necessary to sacrifice the heads of 49 barbarians to the river, so as to be calm. Zhuge Liang thought: casualties are inevitable when the two armies are at war. How can we kill 49 more people? Thinking of this, he came up with a plan, that is, he ordered the cook to take rice flour as the skin, wrap the meat of black cattle and white sheep, and mold 49 heads. Then, set up the incense table, sprinkle wine and offer sacrifices to the river. Since then, there has been a saying of "steamed bread" among the people, and Zhuge Liang has also been honored as the ancestor of dough sculpture. In the Ming Dynasty, Lang Ying recorded in his notes "Seven Manuscripts": "The real name of steamed bread is Mantou, which is a sacrifice to the gods. Zhuge Zhi ordered Meng Huo to take bread and meat as the head sacrifice, which was called' Man Tou' and is now also steamed bread. " After all, the steamed bread created by Zhuge Liang is full of beef and mutton, which is complicated and expensive. In this way, later generations omitted the process of stuffing and became the current steamed bread. And those with stuffing become steamed stuffed buns. The history of China people eating steamed bread can be traced back at least to the Warring States Period. Story of the Story records that "Qin made steamed cakes", and Xiao Zixian also said that the imperial court stipulated that "flour should be used to make cakes" when offering sacrifices in ancestral temples, that is, "you can feel relaxed when you enter yeast". "Bread" can be regarded as the earliest steamed bread in China. (Another way of saying it) In China during the Spring and Autumn Period, the stone mill had not been invented. The main ways people eat wheat are cooking porridge, steaming wheat rice and frying it into dry food. There was no grinding in the Warring States period, and only tools such as Chu Jiu could not produce too many noodles, so not many people ate pasta. According to the existing physical data, China people invented the mill in the early Western Han Dynasty. Only after the invention of the stone mill did people begin to eat pasta-bread on a large scale in the main wheat producing areas of China (probably the northern part of China, which is dominated by the Yellow River basin). But the pasta "cake" in the Han and Wei Dynasties is not what people refer to today. Instead, all kinds of pasta are called "cakes": pancakes (baked cakes), Hu cakes (baked cakes), soup cakes (noodles), cage cakes (unleavened steamed cakes), doughnuts (fried doughnuts) and so on. But they are not made of dough. Steamed bread is steamed after flour is fermented, so it is not only soft and delicious, but also easy to digest. And it's hard to make dough. To master the biochemical reaction of yeast, we need to explore and accumulate in long-term life and production time. According to the existing historical data, steamed bread appeared no later than the Jin Dynasty. But the name is not steamed bread, it's steamed cake. [3] During the Han Dynasty, due to the extensive use of grinding, steamed pasta was also popular in China, and was later collectively referred to as "cake". The word "steamed bread" was first seen in Shu Guangwei's "Cake Fu" in the Western Jin Dynasty: "At the beginning of the third spring, Yin and Yang are connected, the cold disappears, and the temperature is not hot, so it is appropriate to hold a banquet." Lang Ying's "Seven Revisions" said: "The real name of steamed bread is quite head." . The third biography of He Zeng in Thirty-three Biographies of the Book of Jin records that He Zeng has a lot of money every day. Curtain car clothes, poor and beautiful, kitchen dishes taste, too king. When every swallow sees it, he doesn't eat what is officially ordered. The emperor needs to take his food. Don't cross the steamed bread. It is best to eat a lot of money every day. ".He Zeng has steamed cakes in his food, and" famous test "records steamed bread today. In the Book of Jin, he was mentioned as "sexually extravagant", and an example was given to illustrate that he meant that even "high-grade food" like steamed bread would not be eaten unless steamed with a cross seam, which showed the degree of luxury. The cracked steamed bread mentioned here is probably equivalent to the flowering steamed bread mentioned by people today. Steamed bread is also called "flour cake". In Shu Qi, it is recorded that in the ninth year of Yongping in the Western Jin Dynasty (AD 299), the emperor made a special decree that the ancestral temple should "make cakes with flour" in the future. It can be seen that steamed bread was not only a high-grade food at that time, but also a luxury. Romance of the Three Kingdoms (9 1): Zhuge Liangping returned to Lushui, but after the storm, he couldn't get through and returned to the light. When Liang asked, Meng Huo said, "Lushui is the source of evil spirits. China people sacrificed 7,749 heads, black cows and white sheep to it. Naturally, the waves are calm and the territory is rich. " Liang Yue said, "I'm transferring troops now, but will Encore kill me by mistake? I have my own opinion. "So the chef was ordered to slaughter cattle, horses and flour as agents, and make a dummy head with double eyebrows. Among them, beef and mutton were used instead, providing Lushui with "steamed bread" and providing it to Kong Ming on the shore. After the sacrifice, the clouds collected fog and the waves retreated to the army. This story is not official, only mentioned in some notes. For example, Jiyuan Shi in the Song Dynasty and Tan Zheng in the Qing Dynasty said, "Beggars' heads offer sacrifices to gods, while Wuhou's heads offer sacrifices to faces, which is called brute heads. Today, it is also a gimmick. " Amin Langying also recorded in the "Seven Manuscripts": "The real name of steamed bread is pretty head, which is a pretty head to worship the gods. Zhuge Zhi levied Meng Huo and ordered bread and meat as the head sacrifice, which was called' Mantou', and now it is also called steamed bread. "Since Zhuge Liang used steamed bread instead of human head to worship Lushui, steamed bread was used as the decoration of the banquet from the beginning. Jin's "Cake Fu": "At the beginning of March, when Yin and Yang meet and have a feast, steamed bread should be placed. "In early March, winter went and spring came, and everything recovered. Commonly known as winter belongs to yin and summer belongs to yang. In early spring, Yin and Yang fall in love, offering sacrifices to steamed bread and praying for a good year. At first, the steamed bread was stuffed with meat, which was very big. After the Jin Dynasty, there was a time when the ancients called steamed bread "cake". Anything with flour and water as agents and stuffing in the middle is called "cake". Nominal test: "People who eat by steaming flour are called steamed cakes, also called cage cakes, which are today's steamed bread. "Ji Yun": "Steamed bread, cakes also. "Zhengzitong": [Baked for glutinous rice] [Happy for glutinous rice], the dough also rises. After fermentation, the dough is light and tall and cooked into cakes. Jia eats wine (wine; Wine fermentation is used as gum cake, and gum is also fermented. Fu Weng said that plastic cakes are today's cakes. " "Wei Juyuan's" Food List "has a brahmin's light face, and today's popular steamed buns are all fermented and floated. "After the Tang Dynasty, the shape of steamed bread became smaller, and some of them were called' Yuzhu' and' Grouting'." Detailed explanation of Huiyuan: "Yuzhu and grouting are all nicknames of steamed bread. "There was a' letter steamed bun' in the Southern Tang Dynasty. Xu Jian, a scholar in the Tang Dynasty, wrote "steamed bread" for steamed bread and "Man" Ji Yun for Lu: "A bean with the same sound is also a bean with the same sound." Yuhai: "In the Tang Dynasty, the Shaofu was in charge of the defense, and nine sets of bases were installed, which was called" Nine Foods ". Today, at an ordinary banquet, Sticky Fruit attended the banquet and said,' Look at the seats'. In ancient times, it was called' sitting', which meant people who didn't eat. According to the biography of Tang Shu Li Yuan,' People's eyes will nail pears.' It is embarrassing to follow the tradition of literary writing today. "That is to say," beard "actually comes from" nails "and" beard "refers to the audience. Han Yu has poems; "Or there is a food case, and the dishes are controversial. "It can be seen that the steamed bread was used as a viewing seat at that time. However, "you" refers to snacks and the like, which means that steamed bread is classified as a snack. In the Song Dynasty, steamed bread became a frequent snack for college students, so it was called "mutton steamed bread" and "college students steamed bread" in Old Stories of Wulin. York has a poem "Steamed Bread": "In recent years, the university is full of Confucianism, and the twigs are still scattered. Peng Sheng, the son, has red meat, and the general has white lotus skin. Fang Xin can be used as a source of pepper, but it is rougher than a pot. When you are old, you will bite your teeth and drool to comfort greedy slaves. "After steamed bread becomes an edible snack, it is no longer the shape of a human head. Because of the stuffing, it is also called "steamed stuffed bun". Song Wang [Mu Yong] "Yan Yi Search Record"; On Renzong's birthday, I sent buns to the princes. "After the steamed stuffed bun, the note said," That's another name for steamed bread. "Pigs, sheep, cows, chickens, ducks, fish, geese, and all kinds of vegetables can be made into buns. It is also called "steamed bread". For example, the four kinds of steamed buns introduced in Chihuo Chihuo can also be called Xiao Long Bao: "Cang Bao Zi (shaped like Cang Cang Cang): mutton, sheep fat, onion, ginger and dried tangerine peel are finely cut, and the right piece is mixed with human materials, salt and sauce to make stuffing." "Deer milk fat steamed bread: cut red muntjac milk fat and sheep shed into nails, and cut ginger and dried tangerine peel into pieces. The right piece, feed, and salt are mixed into a filling. " "Eggplant steamed bread: mutton, sheep fat, sheep tail, onion and dried tangerine peel are finely cut, and tender eggplant is peeled off. The one on the right is stuffed with meat, but steamed with eggplant, and finally garlic cheese and coriander. "(This eggplant is made of skin and steamed in the drawer." Flower-cut steamed bread: mutton, sheep fat, sheep tail, onion and dried tangerine peel are finely cut. On the right side, according to the law, add salt and sauce and wrap the steamed bread. Cut out various patterns with scissors, steam them and apply rouge. "Zheng Zitong said that people who open steamed buns are also called" camel navel ". After the Tang and Song Dynasties, steamed bread also had people without stuffing. " Yan Yi Seeking Spirit: "Nowadays, steamed bread is fermented with ordinary bread crumbs, stuffed or unfilled, and steamed. In Ming's Complete Works of Necessities, there was a record about the fermentation method of steamed bread at that time: "Every ten minutes, use two and a half pounds of white flour. Start with light yeast, run a small nest in the flour (suspected to be a mistake of "planing"), pour in yeast juice, cover it with soft flour and dry flour, and put it in a warm place. When it rises, heat the vermicelli on all sides to make soup, and then cover it. Serve it again, add dried noodles and warm water. Eat it with hot soup in winter, without rubbing it. When the tablets were put back, the kneading agent was already. If you wipe it, you won't be fat. Its agent is softened, rolled into skin and filled. Draw in a windless place and put a sign on it. Wait until the noodles are served, and then steam in the cage bed. "With or without stuffing, steamed bread has always been used for sacrifice. In The Complete Collection of Household Articles, there are many kinds of steamed buns with additional uses: "Sitting flat steamed buns (raw stuffing), twisting pointed steamed buns (raw stuffing), lying steamed buns (raw stuffing, eaten before spring), embossed steamed buns (cooked stuffing), turtle-carrying (cooked stuffing, used for birthday banquet) and hawksbill steamed buns. Lotus steamed bread (cooked stuffing, summer supply), sunflower steamed bread (wedding banquet, summer supply), leaky blanket steamed bread (steamed bread mouth is sealed with stripper). Xu's "Xie 'an Old Man's Essay" records: "Sacrifice to the Hero Temple, hide it with steamed bread, 548 pieces also." . Jiangning and Shangyuan counties offered 20 loads of flour, and the sacrifices were sent to the craftsmen of the Ministry of Industry for cooking. By the Qing Dynasty, the names of steamed bread were divided: in the north, those without stuffing were called Xiaolongbao, in the south, those with stuffing were called Xiaolongbao, and those without stuffing were also called "Big Cage Bao". "Clear barnyard notes" distinguished steamed bread: "Steamed bread, a steamed bread head, fermented bread crumbs, steamed and then bulged into a circle. There is no stuffing, and you must accompany it when eating. " "The so-called steamed bread in the south is also fermented and steamed with bread crumbs, and it is actually steamed buns. Steamed bun makers existed in the Song Dynasty. "He Lu" said: A scholar bought a concubine in Beijing, claiming to be a Cai family steamed bun shop. One day, I made a steamed stuffed bun for her, and she said no, saying,' My concubine is the green in the steamed stuffed bun shop kitchen. There are fillings in the cover, which are all kinds of meat, vegetables and fruits with different tastes, but they are regarded as snacks, not as meals. "However, Qing barnyard grass notes also call the sweet stuffing" steamed bread "."Yam steamed bread, peeled with 12 ounces of yam, glutinous rice flour and 12 ounces of sugar, is rolled into a basin. Wet your hands with water and knead them into steamed bread blanks filled with bean paste or jujube paste. The steaming method is to spread water on a clean cloth and then put steamed bread on it. When the steamed bread is not sticky, it is cooked and ready to eat. "The famous steamed buns in Qing Dynasty were steamed buns in Yangzhou." Tiaoding Collection: "Steamed buns are as big as walnuts and can be steamed in cages. You can put a pair on each stick, which is also a good thing for Yangzhou. Yangzhou has the best fermentation, its hands are not half an inch, its relaxation is moderate, and it is as high as a cup and bowl. "Suiyuan Food List" and "Thousand-layer Steamed Bread" said: "The steamed bread made by the Yang family is as white as snow. Jinling people can't do it if there are thousands of layers. Its method is half in Yangzhou and half in Changzhou and Wuxi.