Where does Bashan flour paste belong?

Bashan batter is a specialty of Ahu Town, xinyi city, Xuzhou City, Jiangsu Province. Xinyi Bashan noodle sauce can be used not only as an appetizer, but also as an ingredient for cooking. For example, when cooking, add flour paste to stir fry in the process of frying meat, which is delicious.

Xinyi Bashan flour paste is an ancestral skill of the Li family, which has a history of 100 years. It was made by Li Qixi, assistant minister of the Qing Dynasty, and has been handed down for six generations.

Sauce played an important role in ancient China cooking. In BC 158, there was "radish sauce with soy sauce" in the Nine Chapters of the Western Han History Tour. The importance of sauce can be seen by juxtaposing with other condiments. Yan Shigu's Note: "Sauce is also made of beans and noodles." The Book of Qi Yaomin, written in the Northern Wei Dynasty, recorded: "The book of eating is the method of wheat sauce. The wheat is ground overnight, cooked and lying down, so that the yellow clothes are born, with six buckets of water and three liters of salt, boiled as brine, eight buckets of clear water, placed in an urn, placed in boiled wheat, stirred and mixed evenly, covered with the day, and eaten on the tenth day."

Xinyi Bashan flour paste is made of wheat flour, water and salt, without adding any flavoring agent, essence and spice, and naturally fermented. This is a pure natural food.

The production process of Bashan flour paste is complex and has a long cycle. It takes a year to make batter, such as mixing dough, making bricks, steaming in a cage, cooling, koji-making, natural fermentation in a jar, stirring and fine grinding. The noodle sauce is purplish red, delicious, nutritious, contains the sweetness of sucrose and the fragrance of sesame oil, and is rich in essential amino acids and other nutrients. Easy to digest and absorb, it can be used as both a side dish and a condiment.

Bashan flour paste has a complicated production process and is passed down from mouth to mouth. In the production process, the requirements for climate are very high, limited by seasons, and the production cycle is long. It usually takes a year to become paste, which is not suitable for mass production. No young people have to learn the traditional sweet oil production technology. At present, few people can master this traditional craft skillfully, and most of them are over 50 years old, so they urgently need protection and inheritance.

■ Family practice of batter

Prepare flour and salt, mix flour, steam, make steamed bread, crush, heat and ferment, and then dry in the sun. And if it is sunny in summer, you can eat it after 1 or 2 months of sun exposure.

At the family dining table, the noodle sauce can be used not only as an appetizer, but also as an ingredient for cooking. For example, adding the noodle sauce to stir fry in the process of frying meat is delicious.

■ Several ways to eat batter at home.

How to eat: Roll pancakes. Just like Jia Wang, Xinyi people love pancakes. Put a layer of sauce on the pancake and put a cucumber or local shallot, and the taste will be different.

How to eat: stir fry. Usually, you should put salt and soy sauce in cooking, and the noodle sauce can be used as a paste.

How to eat three: make Sichuan pork. People in Xuzhou like to eat spicy food, and Sichuan pork is one of them. Pour oil into the pan, add a spoonful of flour paste after it is slightly hot, stir-fry until fragrant, add onion, ginger, meat and other materials, and stir-fry until cooked. Sichuan-style pork is more delicious and colorful.