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Laomo is a characteristic traditional pasta in Henan, northern Jiangsu, and northern Anhui. It is similar to pancakes but different from pancakes. As a kind of pasta originating from the Central Plains, steamed buns have a history of more than 2,000 years. Baked buns are made by kneading unfermented flour into a soft dough and rolling it out with a rolling pin into a round shape with a thickness of about 0.1 cm and a diameter of about 30 cm. Place it in a steamer. The steamed buns will be tougher and can be rolled into your favorite ingredients.

According to legend, baked buns taste pliable, soft and chewy, which not only relieves hunger but also strengthens teeth. Eating steamed buns exercises your oral muscles and improves your teeth. However, if the elderly and children eat, they should pay attention to their posture and the condition of their teeth. They can eat it in soup (mutton steamed buns). Otherwise, it is not good for dental health. Children are prone to "gnawing teeth", which affects the development of teeth and is not good for appearance.

Steamed buns are generally found in wet markets and along the streets of communities, or are used to serve your own community or supply restaurants as side dishes. You can often see them on the streets of Henan. In fact, you can also try making them at home. The operation is simple and convenient. It is a good choice for breakfast or as a roll. Let me introduce to you the specific method of making this special delicacy.

Baked buns

1. Prepare a small basin, pour 200 grams of ordinary flour, add 2 grams of salt, pour boiling water and stir into dough with chopsticks. I used all the flour. For hot noodles, you can also use semi-hot noodles. The steamed buns made by hot noodles are softer than the steamed buns made by mixing cold water and noodles. They will not become hard after being cooled, and they taste chewy and chewy.

2. Use chopsticks to knead the dough into dough, then add 10 grams of vegetable oil. Add vegetable oil to make the dough less sticky. Knead the dough into dough, clean the basin, cover the pot and let it rest for 10 minutes. .

Tips: The freshly kneaded dough is glutenous and difficult to shape. It will shrink and rest for a few minutes to make it easier to operate and adjust.

3. After the dough has rested, sprinkle a little dry flour on the chopping board, take out the dough and knead it for a while. After the dough is smooth, cut it into small dough pieces of equal size. Place each dough ball on the chopping board and knead it.

4. After kneading the dough, take out a small rolling pin and roll the dough into a round and thin cake. You can roll it all at once, or you can roll it out one by one and bake it one by one.

5. After rolling it out, take out the electric pan and heat it. After the pan is hot, put the pancake on it. After one side is heated, quickly turn it over and the other side. This pancake is very thin. Flip it again on the pan side. Come here, a piece of cake will be cooked in no time.

6. Using this method, several pancakes will be ready in a short time and can be eaten on a plate. Steamed buns and rolls are the most common staple food in childhood. Roll up small bean sprouts, or Have some shredded radish, you can never get tired of eating it, it’s the taste of home.

Okay, the soft and chewy hand-rolled buns are ready. Friends who like it should try it quickly!

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