Huo Shaoer

Overview

Regarding Xiaonian, different places have different customs. There is one classic food in our local area, which is the huoshaoer I made today. During the Lunar New Year, people would sacrifice to the stove. In those days when there was a shortage of food and clothing, people used this fire to make sacrifices. It probably has a homophonic pronunciation, which indicates that the coming year will be prosperous. Regarding burning, there are different practices in different places. My mother has done it this way since I was a child. After I got married, my mother-in-law did the same thing, so I do it every year! The story about Huoshao: There is a local custom that all family members must eat one Huoshao. After eating, they will not forget home. No matter how much or little Huoshao is made in my family, the old lady always remembers to leave two for her daughter, who must eat it when she comes back. This year is no exception. I, Huo Shao, will go to the capital with Uncle Nami to bring some to Aunt Mi. In fact, "never forget the roots" is just a saying, this fire is the taste of home!

Tags

• staple food
• home cooking
• maternity
• breakfast
• flour
• onions
• yeast
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 Material diagram (the ratio of flour to water is as high as 2:1, and the amount of yeast is one percent of the flour) 2. Leaven

   

2. 2 Mix with warm hands to make yeast water.

   

3. 3 Pour the yeast water into the flour and stir while pouring until the dough becomes fluffy.

   

4. 4 Form the dough into a ball,

   

5. 5 Knead on the counter until smooth dough.

   

6. 6 Place in a larger basin, cover with plastic wrap and leave to ferment in a warm place.

   

7. 7 The risen dough.

   

8. 8 Take out the deflated dough, knead evenly and roll it into a large rectangular piece.

   

9. 9 , chop green onions, add sesame oil and salt and mix well.

   

10. 10 Sprinkle the chopped green onions evenly over the dough.

    

11. 11 Roll into a large roll.

    

12. 12 Change the knife to the appropriate size.

    

13. 13 Pinch the two ends of the modified embryo, then press it into a round cake.

    

14. 14 Do it one by one.

    

15. 15 Put the pan on the fire, lower the heat, put on the fire and fry the raw embryos

    

16. 16 Turn over in the middle.

    

17. 17 Brush the cage with oil.

    

18. 18 When both sides are hard and slightly yellow, place on an oiled cage.

    

19. 19 Steam over high heat, steam for twenty minutes after the water boils, simmer briefly and then remove from the pot.

    

20. 20 Steamed Huoshaoer