Foodabc Staple food Jiangsu and Zhejiang snacks

[Su Cai] Jiu Nian Bing

2024-12-15 14:59:55 434

The origin of eating "Jiuniang Bing" (Jiuniang Bing) during the Cold Food Festival is that people in Suzhou eat Jiuniang Bing, which is said to have started in the late Yuan Dynasty. At that time, there was a man named Zhang Shicheng (1321-1367) in Suzhou who accidentally killed someone and fled with his mother. It was the Cold Food Festival and there was nowhere to beg, so he didn't eat for several days. His old mother fainted from hunger, and Zhang Shicheng cried silently when he saw that he was about to starve to death. An old man saw that Zhang Shicheng was very filial to his mother and son and was very pitiful. He made a cake with the only few lees in the family and gave it to him. Zhang Shicheng's mother was finally saved< br>

Details of ingredients

Wheat flour70%
corn starch30%
Wine brewingHalf bowl
yeast5 grams

Technique

difficultybeginner
workmanshipFried
tasteother
timeThree hours

Steps to make [Su Cai] Jiu Nian Bing

1. Materials prepared.
2. Pour yeast into warm wine to melt, then slowly pour it into flour and starch, and stir with chopsticks until it forms a fluffy texture.
3. Continuously knead and knead into a "three light" dough.
4. Cover with plastic wrap and let it ferment in a warm place until twice its size, then remove and knead.
5. Rub and knead into long strips. Cut into squeezed pieces.
6. Roll the dough into a thick layer in the middle and thin layers around it, wrap it with bean paste filling and knead it into a round shape. Seal it downwards and gently roll it out with a rolling pin.
7. Pour oil into a non stick pan and fry over low heat until both sides turn golden brown.
8. Pan fry the well made wine cakes and put them on a plate.