This thing came out more than 200 years ago, and the name of the inventor is difficult to verify. Women crowded and trotted after donkeys and covered them with silk or silver baskets. The small eyes at the bottom of the basket are hard to distinguish with the naked eye. Red wheat, commonly known as "Maggie", was washed, soaked and soaked. The wheat is always wet after a day's cover. The road that crashed with a crash was as thin as snow. The yeast head is made of yellow distiller's grains. When fermenting, dry flour must be added to make a hard dough block, and you can't move it by hand. Raise your arms to the whole body, push your legs, rub them, and rub them for more than ten minutes. It's really a thousand twists and turns, and then it's twisted into a four-inch steamed bread. At this time, make a fire with hard wood, and the steamer should be dry.
Steamed buns must have more firepower and rounder gas, so that steamed buns will be in the shape of pots and pans. This is the hardest process. Resting women, frivolous women, weak-willed women, and women who live with slutty women can't make such dishes. When they do it, they must be full of rich feelings, love for life and people, in order to make excellent pots and pans with good shape and good taste. Whether in winter or summer, people should dominate the hot and cold, prevent freezing in winter, prevent rancidity in summer, and use windows and skylights. Catch the morning market, get up in the middle of the night, 100 Jin of noodles with 20 Jin of water, and every family has homemade yeast. The noodles cooked the day before will be kneaded into filaments and then kneaded into balls according to different doses. When they enter the cage, they will be fumigated with sulfur the size of soybeans at the bottom, which is not only bright in color, but also anti-corrosion and moisture-proof. It takes four or five hours from the time the yeast is put in the box to the time it is released. Steamed steamed bread, also known as thousand-layer steamed bread, can be peeled off layer by layer and eaten in one bite.
When Kangxi visited Ningxia and passed by Jingchuan, he had eaten pots and pans and steamed buns provided by Jingchuan folks. Bizan finished eating and said, "The wheat that helps wheat in the world is in Jingchuan!" Jingchuan is a land rich in wheat and can be divided into two categories: red wheat flour with long noodles is the best, and white wheat flour with steamed bread is the best. No matter when and where, canned steamed stuffed bun has the characteristics of mellow taste, no rancidity, no mildew and no taste change after long-term storage. Dry steamed bread soaked in boiling water, such as cotton candy, Bai Lianhua and white sugar, is more delicious than tofu. Long-term storage of dry steamed bread can be used to treat common burns or scalds besides eating. Whether it's travelers from the Central Plains or the Northwest, the steamed buns in the pot are regarded as delicious food for a long journey, or a good product for visiting relatives and friends. Decades ago, Ge (an American), a missionary of Jingchuan Evangelical Church, used steamed bread in a pot to entertain friends or as a gift at every party or home. This is the traditional pasta left by our ancestors. They have tasted all the traditional snacks with modern flavor, with endless aftertaste. After the tribute was given to Kangxi, Kangxi spoke highly of it. Now there are many tributes from Gong Mi on the market, which can be traced back to its long history and high taste because the emperor likes them. Jingchuan people did not package their own specialties in this way, nor did they call them "pots and pans".