This is how dinner was settled, and I accidentally finished it. I went to visit my parents out of town a few days ago, and my mother even made steamed buns to eat. She hadn't eaten them in several years, and taking one bite brought back the taste of childhood. Three meals a day cannot be separated from pasta, just like southerners cannot live without rice. In our hometown, almost every household can make steamed buns, and steamed bun soup has become the standard breakfast and dinner for locals. Pour in the baking water and knead it with your hands. Knead it into a ball with your hands. Use a rolling pin to roll the dough into a thin round shape, 1.5 cm thick. Heat the pot over low heat, put the rolled dough into the pot and let it bubble for two minutes.

The yeast is dissolved in warm water and has high activity and high fermentation success rate. Then place it in a high temperature place to ferment for 1.5 to 2 hours. In winter, when the temperature is low, you can put a large basin underneath and add some warm water. Full of chewiness and fragrant noodles. The rolls are also very particular, and the red tofu braised vermicelli, cold schizonepeta, eggplant with garlic paste (best roasted), shredded pork with Beijing sauce, and cumin mutton are the best. Don't ask about the price, just enjoy the food. Each shop does not charge for making the buns, and they don't take them out.

Including white pancakes and spiced oil pancakes. The two kinds of pancakes need to be kneaded and fermented first. In the past, in my hometown, my mother used yeast to knead the dough and knead it into a moderately soft and hard dough. She then let the dough rest for about two hours. When baking the buns, she added baking soda to make the dough more fluffy and the baked buns more fragrant. When baking, the fire must be high. If the fire is too low, the steamed buns will be very dry and not soft. The baking speed must be fast. It only takes a few seconds for the front and back. The finished product needs to be kept warm.

When I was a child, I loved the baked buns made by my mother the most. They were thin, soft and fragrant. From the north, baked steamed buns rolled with green onions, grilled steamed buns rolled with shredded potatoes, grilled steamed buns rolled with chili sauce, and even roasted steamed buns rolled with sesame oil are all delicious. Unfortunately, I rarely eat them after graduating from college and working abroad. In the preheated electric baking pan, pour a little vegetable oil and spread it with a silicone brush. 14. Put in the rolled dough, brush a layer of vegetable oil on the surface of the dough, cover the electric baking pan, select "Large Cake/Pie", and wait until the program is finished. You can turn it over halfway if necessary.