A mouthful of fried rice at a sky-high price, Old Tang apprenticed on the spot

Chapter 395

The method of Baijimo is very simple. You only need to re-knead the awakened dough to exhaust air, divide it into dough, roll it into dough cakes, and bake it in a pan.

However, there is still a certain amount of attention to the production method.

To make Baijimo, you need to use a fish maw rolling pin.

The so-called fish maw rolling pin is a rolling pin with a thick middle and thin ends, also called an olive stick.

This kind of rolling pin is generally used to roll dumpling wrappers and wonton wrappers in the south.

But in Shaanxi Province, it is a rolling pin dedicated to making Baijimo.

The set of rolling pins in the dream space contained fish maw rolling pins, but Li Yi couldn't take them out for the time being, so he had to go back to pick up a courier at night, so he could bring them over tomorrow.

However, fish maw rolling pins are not uncommon. Li Yi has already bought one in the market, which is just right for use.

After kneading the dough evenly, and making it into a long strip with a thick end and a thin end, Li Yi rolled the thick end with a fish maw rolling pin, and rolled the thick end thin.

Then, he rolled the dough strips from thick to thin.

The long strips of dough were rolled into croissants, and then Li Yi pressed the dough vertically into flatbreads with his palms.

At this time, he pressed the fish maw rolling pin with both hands, and rolled it on the dough cake.

The shape of the fish maw rolling pin allows the noodle cake to be quickly rolled into a bowl-shaped "noodle bowl".

Afterwards, Li Yi turned the noodle bowl over and rolled it into a reverse noodle bowl with a fish maw rolling pin.

At this time, the noodle bowl is only a shallow shape, and it does not look deep.

In order to deepen the depth of the noodle bowl, Li Yi picked up the noodle bowl, pinched the edge of the noodle bowl, and made a shape with a deep bowl mouth.

After doing five or six in a row, Li Yi took out a flat iron baking pan, put it on the stove, and heated it up.

Taking advantage of the heating time, Li Yi made another five or six noodle bowls.

Seeing Li Yi's operation, Huang Xiaoming asked curiously: "Don't you want to bake buns? Why do you roll them like this?"

While pinching the shape of the noodle bowl, Li Yi explained: "The authentic Baijimo must be a chrysanthemum heart with a tiger's back in an iron ring.

It is made into a bowl shape to make the noodles more perfect. "

As he spoke, he felt the temperature emanating from the iron griddle with his palm, and then pressed a noodle bowl onto the iron griddle.

"Don't you want to brush some oil?"

Huang Xiaoming was a little puzzled.

"Need not."

Li Yi put the noodle bowl on the iron baking pan, and explained: "Baijimo is a dry noodle cake, and what you eat is the pure aroma of wheat, and you don't need to brush it with oil."

"Won't that stick to the pan?"

Huang Xiaoming was puzzled.

"will not."

Li Yi pointed to the iron grill pan and explained: "This is a cast iron grill pan, which was used for barbecue before.

After frying things in this kind of pan, a layer of oil film will be formed to fill the pores of the cast iron material, so there is a thin layer of oil and it will not stick to the pan. "

While speaking, Li Yi had already put twelve noodle bowls into the iron baking pan.

After roasting for a few minutes, Li Yi picked up the noodle bowl that was put in first.

The side below it that is in contact with the iron baking pan has formed a circle of faint burnt yellow lines, and there are a few faint round spots in the middle, which are the same as the surrounding lines, all lightly burnt yellow, and the tentacles are slightly hard.

Pointing to the pattern and the circular spot in the center, Li Yi explained: "This is the iron ring and the chrysanthemum heart.

The chrysanthemum heart is when I just put it in the baking pan, I pressed it with my fingertips on the bottom of the noodle bowl.

Pressing that will make the pressed place have a bulge, so there is more contact with the bottom of the baking pan, and the chrysanthemum heart is formed. "

As he spoke, he turned the noodle bowl over, held the bottom of the bowl, and asked Huang Xiaoming, "This side also has a name, Tonggong, do you know why?"

"Why?" Huang Xiaoming looked curious.

Li Yi didn't explain, just held the noodle bowl and slammed it lightly on the baking tray.

Boo!
The noodle bowl fell upside down on the bottom of the baking pan and was smashed into a flat cake.

The air inside the noodle bowl was expelled, and there was a clear "boo" sound.

Hearing this sound, Huang Xiaoming said "Huh" in surprise: "It really sounds like the sound of a gong!"

"Want to try?"

Li Yi stepped aside.

Seeing this, Huang Xiaoming stepped forward, trying to imitate Li Yi's operation and pick up the second noodle bowl with bare hands.

But he tried several times, but he withdrew his hand and failed to pick it up.

"It's a little hot."

Huang Xiaoming was a little embarrassed.

"Don't be afraid, the top is cold and cannot be scalded."

Li Yi encouraged.

Huang Xiaoming tried twice more, and finally picked up the noodle bowl.

Following Li Yi's example, holding the bottom of the noodle bowl with his hands, he looked at the position and threw it down hard.

Boo!
There was another crisp sound from the baking pan and bread, which was even clearer than Li Yi's just now.

"sharp."

Li Yi smiled and praised.

"I used to play this when I was a kid."

Huang Xiaoming was very happy: "When I was young, I used to play mud with the children, making mud bowls out of mud, and throwing them on the ground to see who made the loudest fall.

In my hometown, this is called slamming bowl, and I am the best at playing it, and no one can slam it as loudly as I do. "

As he said that, he still didn't want to finish, picked up another noodle bowl, and dropped it on the baking tray.

After falling a few times in a row, he stopped his hand with unsatisfied intentions.

"I haven't played this game for many years, but I actually tried it again with noodles."

Wu Lei saw that it was fun, so he came over and tried twice, but Huang Xiaoming didn't fall as loudly.

Zhao Jinmai dropped one out of curiosity, but deflated the good noodle bowl.

"I'll come!"

Huang Xiaoming stepped forward with a smile, took over the important task, and smashed the remaining noodle bowls into noodle cakes.

At this time, the first noodle cake has been baked and fragrant.

Wu Lei smelled the fragrance of noodles, and couldn't help but marvel: "It smells so good! It's the aroma of pure noodles! It's a bit like the aroma of freshly baked bread in a bakery."

"This is the wheat fragrance of white flour buns."

Li Yi pressed the dough with his hands, and wiped it on the baking pan, so that the dough fit the bottom of the pan better.

He was also in a good mood smelling the aroma of wheat: "Roujiamo, although the meat comes first, but in my personal taste, the bun is the key.

No matter how the meat is made, it won’t be unpalatable, but if the buns are not cooked well, even if it is good meat, it will not be enjoyable to eat. "

After baking for a while, he turned the first dough over.

The side near the bottom of the baking dish has a yellowish brown streak, which looks very beautiful.

"This is the back of a tiger."

Li Yi flipped the dough cake and muttered, "Two pieces of browned crispy skin, iron ring and tiger's back chrysanthemum heart, this is the authentic Baiji bun."

The camera is shooting close-ups from the side.

In the live broadcast room, audiences from Shaanxi Province have already posted barrage.

"Lao Shan passed by, please comment, this steamed bun, nothing to say, can't fault it, it's so authentic."

"I can only say that this level can be opened at the gate of my community."

"That's right, the tiger with the iron ring and the chrysanthemum heart on the back, this is the most authentic Baiji bun."

"The deep-rooted old Shaanxi people are too greedy for this mouthful. Only when they leave their hometown will they know that the bun is really the soul! It is too difficult to eat an authentic Roujiamo!"

"Brother Yi, don't add braised pork. Let me teach you. Get some beef, shredded and sliced. Saute the onion and garlic until fragrant, then add bean sprouts, green pepper shreds, and then add cumin! Spicy pepper! Stir-fry it and put it in Moli, let me tell you, don’t mention it! The cumin bun is the god in the hearts of the old Shaanxi people!”

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(End of this chapter)