I have eaten baked cakes, sprout wheat cakes
Radish cake, sister-in-law cake, but you've eaten it.
Is it a pie that is a few circles bigger than your face?
There is such a blind in Tongxiang.
The snack of the old foundation - "soup cake".
In the "snack paradise" of Clam Beach, the fashionable ancient town of Puyuan, in the soup cake shop, Zhu Liqun is making cakes neatly. She spread a layer of oil on the bottom of the iron pan and repeated the push-and-push technique, neatly spreading the fist-sized dough into a thin, even slice. "The bigger the crust, the thinner and crispier it will be, and the better the pie will be. ”
Tangluo cake is a traditional snack in Jiangsu and ZhejiangThe ingredients are extremely simple, with only four types: noodles, green onions, salt, and oil. But to make it delicious, it's not that simple.
The cake shop is open at 10:30 every dayBut the preparation will take 3 hoursThe main thing is to prepare the dough. The water and noodles should be mixed in proportion, and chopped green onions from local shallots should be added to give the taste fresh but not spicy. Subsequently, the 50-gram standard weight dough must rise for at least 30 minutes before proceeding to the next process.
The oil temperature is also the key to the taste, and it should be strictly controlled at 200. If it is too hot, the thin dough will be easy to burn; If it's not hot enough, it's hard to get a crispy texture. In order to evenly heat, the spread crust should be poked out with your fingers for more than ten round holesAfter frying, the surrounding area of the hole will become more crispy and fragrant.
As soon as the crust is cooked, it expands and jumps as the oil boils, and there are many bubbles. Zhu Liqun holds down the churning crust with a tong in one hand and a spoon in the other, and pours the hot oil evenly over the dough in contact with the air until the dough is hard enough and golden in color. It only takes 1 minute, and the cake as big as a gong is out of the pot with the sound of "zilazila".
The fried soup cakes, which have an oily sheen, are neatly arranged on a wire frame. A 30-second wait is necessary until the temperature cools down, drains off the excess oil, and a crispy, salty carb snack is handed to the customer.
Break it gently,The crispy dough burst open at once, and every bite "clicked", bursting out with a burnt aroma that took up the entire mouth.
Boss, I'll have a soup cake too. "Such a big pie! Try it. The burnt aroma of fried carbs hooked tourists to "come for taste", and the waiting line was half a street. Every day, Zhu Liqun has thousands of cakes, and when he is busiest, he has to buy a limit of 2 per person.
Not so long ago,Nastya, a blogger from Russia, posted this Tongxiang delicacy on her social ** account,**In it, she and the little brother known as "Egyptian Huo Jianhua" ate a "soup cake" that was several circles bigger than her face.
The large and crispy cake needs diners to avoid crowded **, and they should also pay special attention to it. If you accidentally break in the middle, most of it will fall to the ground, but it will only be distressed.
Why is it called 'soup cake'? Every time a tourist asks this, Zhu Liqun points to the small copper gong hanging on the stall"The shape of the bread is round and large, and it doesn't look like a gong. ”
Holes of different sizes are also a unique identifier of the soup cake. In the past, the master used to put straw through the hole in the cake and hang it for sale. Walking on the street, carrying a piece of yellow and clear cake in his hand, it really looks like hitting a gong on the street, and people jokingly call it "just a hammer". There is also an old man who said, "When I was a child, there was a small hole in the middle of the cake, and I could just take a chopstick when I went to buy it." ”
The soup cake is simple, rough in appearance, and simple in taste, but it isThe precious childhood food memories of Tongxiang descendants.
In the era when the material was not abundant, Tang Luo cake was a main dish in the old Meijing Hotel, and the four flavors of raw materials were mixed with a little minced meat, which was already a delicious meal. Later, there will also be soup cakes in the breakfast shop or at the school gate, and the old people in Tongxiang love this crispy and fragrant slag.
And at present, the entire Tongxiang,Almost only in the bunks of Puyuan Fashion Ancient Town can you find the figure of soup cakes. "We hope to present these old tastes, not only to provide tourists with the special food of the Jiangnan region, but also to contribute to the preservation of the old food culture of Tongxiang. Yang Shansi, head of the snack department of Puyuan Fashion Ancient Town, said.
In front of the booth, in addition to tourists from all over the world, try itThere are also seventy or eighty-year-old Puyuan old people who avoid the crowd after dinner time, and deliberately come to find the taste in their memoriesSavor while walking.
People live in one side of the water and soil, and they are also raised in one side of the diet. Walking in the ancient town, rowing a rowing boat, and tasting a hint of crispy old taste, you may be able to feel the long time ...... the Jiangnan people in the past