Hello everyone, I am A Fei from No. 1 Food.

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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.

Put it in a steamer. The steamed Luo Mo 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 served in your own community or supplied to restaurants as side dishes. You can often see them on the streets of Henan. In fact, you can also try making them at home. It is simple and convenient to use as breakfast.

It is a good choice to eat with rolls. 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 use chopsticks to stir into dough. I use fully blanched noodles, but you can also use semi-blanched noodles to make hot noodles.

The steamed buns are softer than the steamed buns made with cold water and flour. They won’t harden even after being cooled, and they taste chewy and chewy.

2. Use chopsticks to knead the dough first, then add 10 grams of vegetable oil. Add vegetable oil and the dough will not stick to your hands. Knead the dough into dough, clean the pot, 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.

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

Place on the chopping board and knead.

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 and bake it one by one.

5. After rolling it out, take out the electric baking pan and heat it up. After the pan is hot, put the cake on it. After one side is heated, quickly turn it over and the other side. This cake is very thin. Turn it over again and the cake will be ready quickly.

It's done.

6. Using this method, several pancakes can be baked in a short time and can be eaten immediately after being placed on a plate. Steamed buns and rolls were the most common staple food when I was a child. Roll up some bean sprouts or some shredded radish. It is really delicious.

It’s the taste of home that you never tire of eating.