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石头馍中英文翻译
石头馍
The steamed
bun baked by heated rocks
典故传说：
“
神农时，惊讶食谷，释米加烧石上而食之
”
。到了周代，
“
燔黍，以黍米加于烧
石之上，燔之使熟也
”
。
这就说明，石子馍是由远古的
“
燔黍
”
演变而来
的，经过了一个长久流
传，不断改进的过程。
相传唐时，同州（今大荔县）曾将此饼作为贡品，当时叫鏊饼。由于同州人生性刚强、耿直
不屈，因而被官府抓去时，
“
必怀此饼而去，用备狴
牢之粮
”
。是说早有准备，一旦被投入牢
狱时，因带有石子馍，不至于挨饿。清代袁牧在《隋园食单》里，称石子馍为
“
天然饼
”
并对
它的制
作方法做了详细的总结记述。
Legends and allusions:
It is said that people began to take
broomcorn millets to form flours, put it in heated
rocks to
bake in the Zhou Dynasty. This
indicates that the steamed bun baked by heated
rocks evolved
from
According
to legend, people always made this cake as a
tribute in Tong Zhou (today's Dali
county) in the tang dynasty. Because
the common people of Tong Zhou had strong
character
and
Unyielding by
nature, they
were
frequently
caught
by
the
government. Once
a
person
was in prison, he
would not go hungry due to the steamed bun cooked
by heated rock.
主料：面粉
500
克，鸡蛋
1
个
辅料：葱，鲜花椒叶适量
调料：猪油
、小油（植物油）
、食盐、大料、花椒，糖
Main ingredient: 500 g
flour, one egg, fresh prickly ash leaf
Minor ingredient
: green
onion
fresh Chinese prickly ash leaf;
Seasoning: Lard oil,
vegetable oil, salt, star anise, pepper, sugar
菜品特点：
外观焦黄鲜亮
,
外酥内软，咸香可口
,
携带方便
Dish
Characteristics
: the exterior is golden
and bright, the outside of crisp and the inside of
soft,
salty and delicious, easy to
carry.
制作方法
1.
面粉中加油
50
克，并依食者口味加进糖或盐适量，同时加入鲜花椒叶适量及
1
个鸡蛋，
反复揉搓至面光滑柔软为止，再分成
10
个馍坯。
2
．另
选取光滑的小石头若干，洗净晾干涂以少许油，放入深边平底锅内加热并不断翻炒，
至石
子灼热烫手后，取出一半石子放在另一容器内保温。