The practice of spreading Huang Er

Introduce Huang Er's practice in food stalls in northern Shaanxi.

Huang Er's taste can be adjusted at home. Friends who like sweets can add some sugar, but they don't like salty sweets.

"Huang Er" is a model of coarse grains and delicious food. People in northern Shaanxi call the cake made of corn flour or millet flour "Huang Er", which probably means "golden"! Then, naturally, the cakes spread out from this pancake stall are called "Huang Er", and some places are called "Steamed Buns"!

My hometown is in northern Shaanxi, and the local diet is mainly pasta. Huang Er is one of the characteristic cuisines and a classic example of intensive cultivation of coarse grains.

The practice of Huang Er, a food stall in northern Shaanxi;

1. Mix millet flour, corn flour and wheat flour into paste according to a certain proportion, then add yeast for fermentation, and add a little sugar if you like sweets. The picture below shows the fermented batter.

2. Set a hammer (a special tool for laying Huang Er, about 20 cm in diameter, with three supports, a small pot made of cast iron, with a raised bottom and a cover on it), brush a little peanut oil on it, then pour the batter into the hammer evenly, cover it and spread it.

3. Wait until one side is golden, then turn it over and continue to burn the other side.

4. Wait until both sides are golden brown and folded into a half moon shape.

Huang Er, a stall just out of the pot, has a golden appearance and a soft and sweet entrance, which will be eaten if you are not careful. If accompanied by a big bowl of pot-stewed vegetables, it must be the most authentic northern Shaanxi cuisine.