How to make honey-glazed pork.
Just by looking at the name, you know it's "Huimou Su" ( )Pastries It's unique to Anhui province. Huimou Su looks like ink, and with one bite, you'll want another. Meilele Food Encyclopedia will introduce you to the making of Huimou Su, as well as its legendary origin.
The Legendary Origin of Huimou Su
Emperor Li Yu of the Southern Tang was very particular about ink and paper. Once, he had the famous ink maker, Tinguo, stationed in Huizhou (now Huangshan) to make ink for him. Soon after, the Southern Tang was conquered by the Northern Song Dynasty under Emperor Zhao Kuangyin. Li Yu became a subordinate, and Tinguo's ink became a tribute for the Northern Song Dynasty. After Li Yu arrived in Bianjing, he habitually ordered people from his study to collect ink from Tinguo. This caused Tinguo to be in a dilemma, because there were Northern Song officials stationed in the ink workshop, and Li Yu was secretly taking tribute, which was a serious crime. However, he couldn't let the people return empty-handed, as that would disrespect his previous master.
Just when Tinguo was in trouble, a Cake Snack Shop came to deliver Sesame fragrance. The newly ground "black sesame paste" was exactly the same as the "ink material" in the ink workshop. Tinguo came up with a solution. He turned around and took the "ink mold" back to the workshop, borrowed "black sesame paste" from the shop, and stamped a batch of "ink " for the people to take away. Later, Li Yu escaped the crime of secretly taking tribute, and the aroma of Huimou Su was also passed down.
Meilele Food Encyclopedia: Authentic Huimou Su Recipe
Ingredients
Black sesame seeds: 500g, bean paste: 250g Black rice flour: 650g, honey: 200g Peanut oil: 150g Instructions 1. Roast and grind the black sesame seeds in a pot. 2. Mix the black sesame seeds, bean paste, black rice flour, honey, and peanut oil, and press into a mold.3. Put the molded "ink " into a steamer, steam over high heat until cooked, then cool to create the delicious and crispy Huimou Su. Notes on making Huimou Su
1. To make Huimou Su that is fragrant, crispy, and delicious with authentic taste, you must master the heat when roasting the black sesame seeds.
2. The sesame seeds should be mashed in a stone mortar.
3. Before steaming, boil the water and place the "ink " in the steaming basket when the steam is very strong.Health benefits of Huimou Su Besides being delicious, Huimou Su also has the effects of promoting hair growth, soothing the throat, and moistening the lungs because it uses ingredients such as black sesame seeds, bean paste, black rice flour, honey, and peanut oil.
Furthermore, Huimou Su is easy to store, and it doesn't spoil easily, so it is very popular.Homemade Huimou Su Recipe Ingredients
Peach pit: 1000g, red sugar: 2000g, roasted black sesame seeds: 2000g
Appropriate amount of peanut oil. Instructions
1. Make sugar: Put red sugar in a pot, add a little water, and cook over low heat until it thickens.
2. Mix: Put the roasted black sesame seeds and peach pit in the sugar pot and mix well, then stop heating.
3. Shape and slice: Pour the crispy dough into a bowl that has been coated with peanut oil, let it cool slightly, and press the dough flat, and cut it into small pieces.
Besides being delicious, "Huimou Su" (Black Sesame Crisp) also has other beneficial effects due to its ingredients, which include black sesame, red bean paste, black rice flour, honey, peanut oil, etc. These ingredients are believed to promote hair growth, soothe the throat, and moisten the lungs. Furthermore, "Huimou Su" is easy to store and doesn't spoil quickly, which is why it is widely popular.
Homemade "Huimou Su" Recipe
Ingredients
Walnuts: 1000g Dates: 2000g Roasted Black Sesame Seeds: 2000gCooking oil: as needed
Instructions
1. Cook the sugar: Place the red sugar in a pot, add a small amount of water, and cook over low heat until it thickens.
2. Mix: Add the roasted black sesame seeds and walnut pieces to the sugar pot and stir until well combined, then turn off the heat.
3. Shape and slice: While still hot, pour the crisp into a bowl that has been coated with cooking oil. Let it cool slightly, then press the crisp flat and cut it into small pieces with a knife.
