Practice of Boiler Steamed Bun in Northern Shaanxi

There are dry stoves in Suide, Mizhi, Qingjian, Yan 'an and other places, and the dry stove in Chuanbao, Yulin Town is the most famous.

It is said that there is also a jingle: "Eat well, bite crisp, burp and dry the stove."

The production of Zhenchuan dry furnace is called "dry furnace", which is very strict. The processes of material selection, dough mixing, pressing bar, preparation, salt noodles, holding, rice feeding, marking, feeding, turning over and baking, and discharging are not sloppy at all.

For example, you can only put three cigarettes on the stove at most.

The way to bake steamed buns is to mix the dough, divide the dough into small pieces according to the amount, knead it into a circle and pat it flat, put a little salt in the center of the dough, wrap it around the mouth, roll it into a small round support, and finally cover the center of the oven with a carved pattern like a stamp to bake steamed buns.

The oven steamed bread should be put on the stove. When cooking, the stove should be heated evenly. When the dough is hard and slightly burnt, use a needle to pierce a few holes in the middle of the steamed stuffed bun to prevent it from bulging and turning over twice. When the dough is yellow and cracked, it can be baked.

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