Buckwheat enema recipe

The Chinese nation's food culture is profound and extensive, and the variety of snacks will overwhelm people. As one of the more important grains, buckwheat can be used to make a variety of foods, such as buckwheat sausage, which is a food made from buckwheat. Buckwheat sausage is one of the famous snacks in Shanxi Province. Next, I will introduce you to some relevant knowledge about buckwheat enema!

Buckwheat sausage is a snack from Shanxi. Although it is called sausage, buckwheat sausage is completely different from ordinary sausage and does not contain any animal offal. Instead, put buckwheat flour and white flour in a bowl, add salt, alum, water and stir until soft. Add water in one direction while stirring until it becomes a thin paste. Grab it with your hands when it looks like a line. Then wash the 4-inch small dishes, brush them with oil and place them in the steamer. Scoop the thin paste into two-thirds of the dishes, cover and steam them, put them in the steamer to cool, remove and cut into strips. Finally, stir-fry the cut sausage strips with bean sprouts, or eat it cold.

1. Put buckwheat flour and white flour into a bowl, add salt, alum, water and stir until soft. Add water in one direction and stir until it becomes a thin paste. Grab it with your hand when it looks like a line.

2. Wash the 4-inch small dishes, brush them with oil and place them in the steamer. Scoop the thin paste into two-thirds of the dishes, cover and steam until cooked, then put them in the steamer to cool, remove and cut into strips.

3. Stir-fry the cut sausage strips with bean sprouts, or eat it cold.

I have never understood what buckwheat sausage is called. "Enema" easily reminds people of animal offal or foods similar to offal. But judging from the shape, buckwheat sausage has nothing to do with it at all. In the counties around Taiyuan, this kind of food is called "wantuo", which I think is more descriptive. The buckwheat noodles are made into a paste, put into a container, steamed, and then removed from the container after cooling. It is naturally called "wantuo". The most famous one is “Wantuo” in Liulin. The production processes of "Wantuo" and "Guanchang" are slightly different, and the taste of "Wantuo" is relatively delicate. The ones made by the traditional chefs are quite delicious, but those sold at stalls everywhere may not be that good, so outsiders or those who have never eaten them usually can’t tell the difference. There are two kinds of "enema", white and red. The red one has pig blood added to it, and the color is light red. When I was a child, the way to eat it was very simple, just cut the "sausage" into pieces or strips, and then add aged vinegar and minced garlic. Now with the development of the economy, there are more and more ways to eat it, but I still think the taste of my childhood is delicious, that is what is called "authentic".