Mi Sandao is a very traditional pastry. It is soft, sweet, glutinous and delicious. Is mi Sandao a southern dessert or a northern dessert? How to make honey three knives? Let's introduce the practice of MI san dao.
What is mi san dao?
Mi san dao is one of the traditional snacks of the Han nationality in Xuzhou, Jiangsu Province. It originated from Su Dongpo, the governor of Xuzhou in the Northern Song Dynasty. Emperor Qianlong of the Qing Dynasty passed Xuzhou in the south of the Yangtze River for three times. After eating Mi san dao, Long Yan was very happy and wrote "a must in Xuzhou, imperial tribute". So far, MI san dao has officially become the imperial point of the palace and has been improved to become a famous snack in Beijing. It has the characteristics of bright paste, non stick, sweet and soft taste and strong sesame flavor. There are many kinds of honey snacks in Beijing. Honey is maltose, which is fermented and saccharified from barley and other grains. It has the effects of Tonifying the spleen, supplementing qi, relieving pain, moistening the lung and relieving cough. It is also known as' honey food 'in Qingzhou, Boshan and other areas of Shandong. It is most popular made by time-honored brands' Longsheng' and 'Jingde East'.
Xuzhou Mi san dao is one of the traditional snacks of the Han nationality in Xuzhou, Jiangsu Province, and the first of the eight local specialties. It has the characteristics of bright paste, non stick, sweet and soft taste and strong sesame flavor. There are many kinds of honey snacks in Xuzhou. Honey is maltose, which is fermented and saccharified from barley and other grains. It has the effects of Tonifying the spleen, supplementing qi, relieving pain, moistening the lung and relieving cough. It is also known as "honey food" in Qingzhou, Boshan and other areas of Shandong. It is most popular made by the time-honored brands "huierkang", "huierkang honey three knives" and "Xuzhou".
Practice of honey three knives
stores reserve
Large oil 40g, medium flour 100g, water 40g, salad oil 200g, medium flour 1250g, rice thin 900g, baking soda 1.5g, white granulated sugar 1000g, rice thin 800g, nangui 25g and water 450g.
Manufacturing steps
1. Sift the red flour, open the nest, pour in rice, add melted water and baking soda, and mix well. Add salad oil, mix well, rub until there is no granule, fully emulsify, mix well, knead well with the surrounding flour, wake up for 20-30 minutes.
2. Mix the three ingredients of leather noodles, knead them thoroughly into gluten dough, and wake up a little.
3. Roll the leather surface and red surface into a rectangle of the same size, brush cold water bristles on the leather surface, glue under the red surface, brush the red surface with bristles, sprinkle sesame seeds, roll it into a rectangle of 0.7 cm thick, cut it into 4cm wide strips with a knife, and then cut the strips into 3cm small pieces. Cut three knives on the small piece. The depth of the first two knives is 2 / 3. Cut the third knife (called three knives). Cool it a little and fry it.
4. Boiling of pulp: Boil the water, add sugar, boil to 110 ℃, add rice, continue to boil to 110 ℃, add nangui (flavor), mix well, cool to 90 ℃ and stand by.
5. The three knives row is like a leaky spoon. Add 170 degrees Celsius, fry until golden yellow, take it out, and put it into the slurry of 90 degrees Celsius. When the three knives sink, take it out and cool it thoroughly.