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近几年来,鲁西南人民多以白面(小麦面)为主食。用白面制做的食品,种类繁多,工艺精细,质地松软,味道香甜,独具鲁西南风味。用白面制作的食品有馍馍、卷子、大饼、枣花子、花糕、火烧、烧饼、面包、糖角子、包子、菜馍、油条、面泡子等等。这里就几种民间常用食品的制作工艺和食用习俗作一简介。馍馍,又名馒头。半圆球状,拳头大小,质地松韧,味道香甜,食用广泛,冠于各种白面食品之首。其制作方法是:先用适量温水化开酵子(含酵母菌的面团或麸子),将其倒入白面中,和成面团,使其发酵,俗称“发面”。将发面在案子上揉搓,使其柔韧。再将面团搓成圆长条,用手拽成一个个馍坯子,揉成馍型,放入锅内箅
In recent years, people in southwestern China mostly use flour (wheat flour) as the staple food. Made with flour noodles, a wide range of fine craftsmanship, soft texture, sweet taste, unique Southwestern flavor. White noodles made of food are grubs, rolls, pie, jujube, flower cake, fire, sesame seed, bread, sugar croquettes, buns, vegetables 馍, fried dough sticks, dough and so on. Here are a few folk food commonly used in the production process and eating habits for a brief introduction.馍 馍, also known as steamed bread. Semi-spherical, fist size, texture and tough, sweet taste, eat a wide range of crown in all kinds of white flour first. Its production method is: first with a moderate amount of warm water yeast (yeast-containing dough or bran), pour it into the white flour, and into the dough to make it fermented, commonly known as “made noodles.” Rub the hair on the case to make it pliable. Then rub the dough into a long strip, dragged into one by one hand 馍 Pizi, knead 馍 type, into the pot 箅