Add 3.7 to 4.3 grams of alkali to every 1 kilogram of fermented noodles to neutralize the old noodle steamed buns. The vitamin preservation rate of the steamed steamed buns is 80% on average, and they are fresh and easy to digest.
How to make old noodle steamed buns as follows:
1. Dilute the old noodles with water, add flour and knead into dough. 4 hours.
2. Place the cooked noodles on the panel.
3. Add alkaline noodles and thin noodles and knead evenly.
4. Cut into evenly sized pieces.
5. Knead into steamed buns.
6. Eat for 20 minutes.
7. Put it in the cage.
8. Pour cold water into the pot, bring to a boil over medium heat and turn to high heat for 25 minutes until cooked. Simmer for 3 minutes.
Extended information:
Old noodle steamed buns
First soak the old noodles in water and mix well, then add flour and water. After the noodles ferment, add Knead the solid sugar and alkali repeatedly, add an appropriate amount of dry flour, continue to soften and form into a steamed bun shape, put it in a pot and start steaming.
There is a steam water tank at the middle bottom of the combustion boiler bracket. The lower end of the steam pipe is inserted into the steam water tank and communicates with it; the upper end is equipped with a bearing and passes through the fixed disk on the upper part of the bracket until it reaches the middle hole of the pot body. The bearings of the pot body and the steam pipe are in sliding fit and communicate with each other.
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 is a small ball of dough left when making and steaming steamed buns. Since there is a lot of yeast 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. During the preservation process, old noodles often have lactic acid bacteria present at the same time, and a unique sour taste will appear when they are left to rise for a long time. Therefore, when steaming steamed buns with old noodles, you need to add edible alkali to neutralize the sour taste.
Baidu Encyclopedia: Lao Mian Steamed Buns
Baidu Encyclopedia: Lao Noodles