Huimo Crisp is a famous spot in Huangshan City, Anhui Province, which is a special pastry with the characteristics of Huizhou and known as "the hometown of Huimo in China".

There is also a history and legend of this delicacy.

Legend has it that at the end of the Tang Dynasty, when the Central Plains was in turmoil for many years, there was an ink-making master named Xi Ting Wanggui in Hebei, who drifted to the south of the Yangtze River. Li Yu, the emperor of the "Southern Tang Dynasty", was very particular about pen and ink, and he invited Wang Gui to arrange for ink making in Huizhou.

Soon, after Zhao Kuangyin, the Taizu of the Northern Song Dynasty, unified the north, crossed the Yangtze River and destroyed the Southern Tang Dynasty, Li Yu was moved north to Bianjing, the capital of the Song Dynasty. Who knew that this "descending king" was still infatuated, and when he saw that the study was short of ink, he habitually sent someone to Huizhou to get ink.

Huizhou's court Wang Gui was very embarrassed, there were Song Dynasty tribute officials stationed in the ink workshop, and it was a capital crime to take tribute privately, but he was sorry for the old master when he called someone to return empty-handed.

When I was thinking about it, the newly opened pastry shop opposite came from the tempting fragrance, and when I looked over, the newly pounded "black sesame filling" was exactly the same as the "ink" in the ink shop, and I had a bottom in my heart. He took the "ink mold", borrowed the hemp filling, printed a batch of "ink ingots" and handed them to Li Yu's people to take away.

Later, Li Yu escaped this catastrophe, and the fragrance of Hui ink crisp also wafted in Bianjing.

This story sounds very good, much more profound than the food story of Qianlong's descent to the south of the Yangtze River or Cixi's westward escape, and it is also a little more logical.

But this story is really made up, because Hui Mosu was created in 1978 by Cheng Jiru, the director of Tunxi Limin Food Factory and secretary of the Party branch at that time, led by the team.

The age of this dessert is a few years older than the famous Hong Kong-style Yangzhi nectar.

In front of the desserts that have been inherited for hundreds of years, he is just a complete younger brother.

However, this dessert, because of its appearance resembling ink ingots, the color is dark and shiny, and the smell is fragrant, so it is very popular with domestic and foreign tourists.

Almost everyone who travels to Huangshan has tasted the famous local Huimo crisp.

I want to make this dessert today because it involves the promotion of Hui cuisine, so Xu Zhuo had already collected the original information of Hui Mo Su the night before, so that he could not catch up with Guo Shuying's words when shooting a video.

This morning's mutton in the water basin was very enjoyable, and although I was sweating profusely, it became a lot more refreshing.

And it was mutton and bread, and it was very full.

Xu Zhuo felt that he would not talk about making Hui ink cake later, even if he went to the construction site to carry cement, he would have endless energy.

After eating, everyone did not leave directly, but sat in the lobby and drank a cup of tea, chatted, and digested before taking the ingredients prepared yesterday to the shooting site.

There are not many ingredients to be used to make Hui ink crisp, mainly black sesame seeds, flour, white sugar, and some methods will also add sesame paste, which is to increase the fragrance of sesame seeds.

However, if you generally use sesame paste to increase the flavor, it means that the amount of black sesame seeds is a little less, so you will use sesame paste to increase the fragrance.

When he came to the shooting site, Yuan Kang and the cameraman were already in place, and even Yu Keke came.

Today, Yu Keke came in Tang Xiaoying's car, so he didn't let Xu Zhuo pick it up.

Yu Keke came, and the bear cub naturally followed.

However, the bear cub did not come to the filming scene, but pestered Tang Xiaoying in the office to eat, and occasionally crouched on her bear cub to make a coquettish or something, eating tofu in a bright and bright way.

In order to cooperate with the shooting, today Xu Zhuo deliberately replaced the woks with a large iron pot that is not usually used for cooking.

In addition to the iron pot, the grinder is also an indispensable utensil.

The delicacy of Huimo crisp is actually a bit similar to black sesame paste, which is to fry black sesame seeds first and then grind them.

However, the black sesame paste is crushed with water, so that when the black sesame paste is crushed, it can also be mixed with water to make a paste.

However, the black sesame seeds used in Huimo crisp cannot be added with water, but are placed in a grinder and beaten into powder.

Then add the white sugar and fried flour, mix well, put it into the mold, roll it firmly, and then cut it into pieces the size of ink ingots.

It's easy to say, but there's a lot of attention to it.

For example, sesame seeds should not be fried too hard, and after grinding, the shell of the black sesame seeds should be sieved out, so as not to scratch the mouth and cause discomfort when eating.

When she saw the grinder, Guo Shuying smiled: "When I first started making Hui ink crisp, I put freshly fried black sesame seeds into a stone mortar and mashed them, and then sifted them before using them.

However, that method is easy to go wrong, so I basically don't use it now. ”

Feng Weiguo, who was on the side, asked a little puzzled: "What is the problem that Master Guo said?

Xu Zhuo smiled: "It's easy to pound into sesame paste, this fried sesame seeds are crispy, and if you pound it lightly, it will become minced, but after a long time, the oil in it will come out, and the minced will become sesame paste." ”

Feng Weiguo nodded as if he was enlightened: "So that's the case." ”

Dai Zhenting next to him also showed such an expression, but this old man is smarter, that is, he doesn't ask if he doesn't understand, and pretends to understand everything on the surface, but in fact he is listening to others with his ears open.

After others finish speaking, he can also nod slowly and make a look of recognition of the other party, so as to show from the side that he also understands this, otherwise how can he recognize others?

After all the ingredients were ready, Xu Zhuo began to introduce the food to be made today and Guo Shuying's name.

After the introduction, let's introduce the ingredients and tools to be used.

Black sesame seeds, flour, sugar, grinders, molds, scrapers, and even the kind of wrapping paper that is used to wrap the emblem ink crisp.

Once all the ingredients are ready, start making.

Xu Zhuo poured the prepared no-wash black sesame seeds into the pot, then turned on low heat and began to fry slowly with a spatula.

This time, I used a large pot with more sesame seeds, so the stir-fry time was much longer than last night's black sesame paste.

Over time, coupled with the large number of ingredients, this makes it more difficult to stir-fry.

And this kind of iron pot, although the heating is relatively slow, but the cooling is also slow, and the sesame seeds will be fried when you don't have an idea.

Therefore, when making Hui ink crisp, stir-frying should be the most difficult step.

As long as you can complete this step, the rest of the steps are basically not difficult.

Of course, the stir-fry step is not just to fry the sesame seeds, but also to fry the flour, both ingredients need to be fried dry.

The so-called dry stir-frying is a way to pour the ingredients directly into the pot and stir-fry without water or oil in the pot after the pot is dry.

In the category of cooking, dry stir-frying is a technique that does not work even if it is fried well, and it is finished if you make a mistake.

It's a test of speculation, and it's also a test of patience.

If you're not careful, you'll waste a pot of ingredients.

Xu Zhuo said this to the camera while using a large spatula and kept turning it in the pot.

Wisps of green smoke came out of the pot, indicating that the temperature in the pot had risen, and the key step of stir-frying black sesame seeds had arrived.