1. ?Sweet rice wine fermented glutinous rice can be used to make dough.

2. Warm water and salt can make the dough rise. :

1. Fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare the microbial cells themselves, or direct metabolites or secondary metabolites. Fermentation is sometimes also called fermentation, and its definition varies depending on the occasion where it is used. Fermentation generally refers to a certain decomposition process of organic matter by organisms. Fermentation is a biochemical reaction that humans have been exposed to earlier, and is now widely used in the food industry, biological and chemical industries. It is also the basic process of bioengineering, that is, fermentation engineering. Research on its mechanism and process control is still continuing.

2. The anaerobic respiration of yeast, lactic acid bacteria and other microorganisms is also called fermentation.

3. Lao Mian refers to the noodle seeds used to make noodles. It is called Mian Yinzi in the north and Mian Tou in some places. It’s a small ball of dough left over from making and steaming the steamed buns. Since there are a lot of yeasts in it, it can be used as a strain the next time you make the dough. This kind of steamed buns that use the last fermented flour as bacteria to make dough is called Laomian steamed buns. In contrast, steamed buns made directly from yeast (dried or fresh) cannot be called "old noodle" steamed buns.

4. Lactobacilli often exist during the preservation process of old noodles, and a unique sour taste will appear when it is left to rise for a long time. Therefore, when steaming steamed buns with old noodles, you need to add edible alkali to neutralize them. and its sour taste.