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It's hard to give up
"Huangmo"

Refined coarse cereals, red beans lingering, inheriting the classic old formula, showing a new taste

The stove is in full swing, and the steaming steamer is full of steam. When the lid of the big pot is lifted, the Yellow steamed buns inside the steamer are mouth watering

"Huang Mo Mo" is a kind of flavor food popular in Northern Shaanxi. The raw material is steamed with Minzi flour, wrapped with boiled red dates and beans, and steamed with bean jujube mud. It tastes soft and sweet.

In 2012, CCTV documentary "China on the tip of the tongue 1" broadcast the production process of Suide County's local famous food "Huangmo". Later, Jia Guolong, chairman of Xibei catering industry, personally went to Laohuang's home in Suide to invite Laohuang and his wife to join Xibei.

Xibei's steamed buns have been improved a lot in Huang Laohan's craft. Millet flour, white flour and corn flour were added as gifts. The ratio of five kinds of noodles has also been adjusted for hundreds of times. Moreover, the thickness of noodles also has an important impact on the taste. It was only after continuous testing that the thickness of noodles for Huangmo was finally determined.

The process of testing is quite extraordinary. Each time we prepare more than ten plates of noodles with different proportions and thicknesses for testing. The original steamed buns are not as delicious as they are now.

In 2012, during the research and development of Huangmo, there was a rainstorm in Beijing. Jia Guolong, the boss, packed several steamed buns home from the Asian Games Village. When he got home, he found that the outer skin of the steamed buns had been smashed because it was too dry and too Sandy. Once, Xibei developer tried to eat Huangmo, took a bite and said, "I didn't come up at one breath and almost choked in the past..."

Compared with the type, ratio and thickness of noodles, the fermentation of noodles is the most difficult link. The difficulty lies in the instability. PH, temperature, humidity and fermentation time will affect the taste of noodles.

Huang Laohan's production of steamed buns is a traditional process. The noodles are fermented on the hot Kang, which can't be copied to Xibei. Therefore, Xibei has done a lot of experiments in this process. Every link in the professional awakening room should be controlled with accurate data, such as the size, diameter and height of the flowers after fermentation, so as to ensure the stability of the products.

In addition, Xibei also improved the filling of Huangmo. Huang Laohan's steamed buns are filled with local red jujube, and no jujube stone is removed. Xibei's steamed buns are made with Xinjiang Hotan jujube, and the process of removing jujube stone is completed. The ratio of jujube and red bean, sweetness, fineness and humidity were improved, and the most satisfactory results were standardized.

After the improvement of Xibei, Huang Laohan thinks that it is more delicious than his own. After signing old man Huang as the spokesperson, he often takes his little grandson to visit shops all over the country. Huang's little grandson also likes to eat the steamed buns of Xibei, two at a time.