The native feelings on the tip of the tongue -Jingtai Bakery

In the midsummer season, everything is parallel. The hot wind brushed across the field, and the air was filled with the fragrance of wheat. In a warm farmhouse, the Mengzhan Kui family began a day of labor -Tulka roasted.

Shoulu towering, showing the sky. In the drought sandy fields on the Gobi Beach at the foot of the mountain, the stubborn monk -headed wheat was endless, and Ningji was deep in autumn.

According to legend, during the Qing Dynasty, the "monk's head" wheat was used as a tribute for the royal family to enjoy, and enjoyed a high reputation in the northwest. For hundreds of years, the "monk's head" wheat has breathed the pure air. Under the nourishment of the sun and rain, the stubble is endless, providing the highest quality ingredients for the earth kiln roasted ravioli, and telling the inheritance of one party's inheritance of food culture. Essence

Zhang Datui, a cities -level non -heritage production technician at the Tuyao Bakery: When we were young, we had fewer vegetables, and basically all the noodles were eaten.

In the past, Jingtai was drought and rained, eating by the sky. There are few types of vegetables, and housewives have no conditions to adjust the staple food. In order to improve the appetite of the whole family, they had to change the tricks on the production methods of various pasta. The same pasta is eaten, and the roasted ravioli has become the favorite staple food of the Jingtai people.

The hair fabric noodles are the prelude of the earth kiln roasted ravioli, and it is also the core and key of the grilled grilled dumplings. Before and after the Dragon Boat Festival each year, they all use the old bad of previous years as an introduction. Bad.

The yeasts made of grains were paddled into irregular small pieces and were soaked in water. Under the influence of temperature, yeast and water were framed and fermented, stirred into porridge, added a small amount of flour and warm water into a ball, placed in a basin, and placed in a basin. The dough starts fermenting at a suitable temperature. After more than an hour, the dough exudes a strong sour taste and performs secondary and secondary fermentation.

Zhang Da Cui, a cities -level non -heritage production technician at the earth kiln, is mainly to have noodles and hair. The noodles are not good.

Whether the hand -made grilled bakery is crispy and soft, and there are skills to put alkali. Use water about sixty degrees to open the alkali, sprinkle it on the surface, and then add the beache oil, eggs, bitter beans, peppercorns and other ingredients in order. "Pry" back and forth in the basin, "pry" is almost over again, but don't underestimate the kneading noodles, which is both a strength and a technical work.

Lang Guoyan, a cities -level non -heritage production technician: When kneading, you must work hard, uniform, and rub it. The noodles that are kneaded are relatively soft and not hard.

The post -80s guy Meng Zhankui has been following his mother and daughter -in -law for four or five years. He is now handy about roasting.

Meng Zhankui, a cities -level non -heritage production technician at the Tuyao Bakery: When I was a kid, I often watched my grandma and my mother making grills. Later, when I was in junior high school, I often carried a puppet in my schoolbag. The craftsmanship, such as our flowers, as well as large papers, thousands of layers, pot helmets and the like.

Divide the dough into several small pieces according to different doses, rub the growth strips, flip up and down on the chopping board, and make a beautiful butterfly flower; roll the dough into thin noodle cakes, add rose flowers, bitterness in the middle of the five or six layers of cakes, and bitter Beans, turmeric, etc., draw some flowers on it, are thousands of cakes. Verm, walnut knot, etc. are also well -known special -baked ravioli in Jingtai people. Put the good crickets on the baking sheet, and apply a layer of oil ginger to enter the kiln. Meng Zhankui's father Meng Qing is responsible for the heat.

Meng Qing, a cities -level non -heritage production technician at the earth kiln,: This kiln is a brick brick, with two floors on the upper and lower floors. The middle is used to open the baking sheet with steel bars. It is used to burn fire. How can you see the color of the ravioli?

The burning firewood is its own corn core and corn grass, as well as pear branches drawn elsewhere. The flame jumped cheerfully in the oven, the temperature in the furnace increased rapidly, and the ingredients and high temperature met instantly. The heat of firewood made the raw embryo of the pupa swell quickly. The size of the roasted ravioli is different, and the roasting time is different.

After the baked, apply a layer of beache oil evenly on the surface of the roasted ravioli.

Natural deliciousness is the best gift of nature to us. From the deliciousness of the tongue to the warmth and endless food culture. With a unique charm, it deeply rooted in our lives and immersed it into our bone marrow Essence

Liu Xingguo, a villager in Guotai Village, Sutan Township: When my doll was studying, I took the ravioli every Saturday, and he liked to eat this ravioli.

In their memory, roasting is both food and sustenance, carrying the footprint of struggle when he was young. The brand -like memory is the nostalgia that cannot be wiped out in my heart, calling for tourists to return to her hometown.

Customer: Hello, hello, is there a ravioli today?

Meng Zhan Kui: How many copies do you want?

Customer: Three copies. When can I remit?

Meng Zhankui, a non -heritage production technician at the city -level city -level non -heritage production technician: In the afternoon.

Time is the best friend of food, and it is also a mellow and delicious bond. To this day, with the rise of the Internet age, a piece of Jingtai Bakery is on the "Internet+" high -speed trains to travel around the country ...

Regardless of how the times change, the art on the fingertips, the food on the tip of the tongue, and the complex on the tip of the heart will never change. They always pin their local feelings and carry the cultural customs and beautiful visions of a water and soil.

Jingtai County Rong Media Center Reporter: Li Puke Hao Yan

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