Main material flour: 1000g.

Auxiliary water: 500g.

Face fat (old noodles): 50g.

Alkali: 20g.

1, put flour fertilizer into water, break it into small pieces, add flour and knead it evenly, and ferment at room temperature.

2. Put the edible alkali on the panel, flatten it with a rolling pin and touch it with your hands. Pour the cooked noodles on the alkali and start kneading (if there are many beehives on the dough, the alkali content is low).

3. Continue to add alkali until the kneaded dough has no beehive (it smells sour and smells like wheat, or a small piece tastes sour and has a little sweetness, indicating that the alkali is just right), and knead the kneaded dough into a preparation.

4. Start to knead the steamed bread, knead it on the fine surface continuously, round it, cover it with cloth, steam it for 10 minute, then steam it in the pot, put cold water into the pot, start the fire, turn to medium heat, and steam the steamed bread for 30 minutes, indicating that it is cooked.