在戴家湾,秀娟的地瓜馍做得最地道。秀娟将洗净的地瓜放锅里煮熟、捞起,撂竹筐里凉冷、去皮,搁陶盆里捣烂,兑面粉、桂花粉、姜葱蒜椒,加少许的盐,抟成椭圆形,放进锅里。一般情况下,一锅可放二十个。盖上锅盖,开始生火。这些,一般的人,教上一遍,也就懂了。但机关不在这里,在生的火上。由文火到急火,再由急火到文火,直至停火起馍,这其中的火候,需要恰到好处。秀娟 In Dai Jia Wan, Xiu Juan sweet potatoes do the most authentic. Sau Juan will clean the sweet potatoes cooked in the pan, picked up, cold bamboo basket, peeled, potted pot smashed against flour, laurel powder, ginger and garlic, add a little salt, Oval, into the pan. Under normal circumstances, a pot can be put twenty. Cover the lid and start burning. These, ordinary people, teach it again, also understand. But the authorities are not here, they are on fire. From gentle fire to urgent fire, and then urgent fire to gentle fire, until the cease-fire, which one of the heat, need just right. Show Juan