In addition to steamed bread, steamed bread can also be used to make steamed bread, fried fish, fried sugar cakes, salt and pepper biscuits, flower rolls and other delicious foods.

1. Flour cake. First, put the flour in a basin, mix the yeast with the sugar, stir it with warm water, and then pour it into the flour. Then add a proper amount of warm water, stir it into a flocculent shape, and finally knead the dough into a smooth dough. Put the kneaded dough on the chopping board and cover it with plastic wrap, and let it stand for about 3 minutes. After fermentation, knead the dough and exhaust, then divide the dough into small doses, press them into cake embryos for later use, and fry them in the pan.

2. Fried noodles with fish. Mix flour with appropriate amount of yeast powder, add appropriate amount of warm water in a small bowl, add about 7 grams of salt, and stir until it melts. Then dip your hands in salt water and keep pressing the dough with your fists. Add oil to the pot, heat it to 5%, put it in the chopsticks and start to bubble around, then turn it to medium heat. Put the dough into a plate and press it into pancakes by hand, cut it twice with a knife, gently put the dough into the pot, fry it until it is shaped and turned over, and fry it until both sides are golden.

3. Fried sugar cakes. The fermented dough is placed on the chopping board. Roll the dough embryo thin with a rolling pin, and the thickness is about 1 cm. Take a mold you like and carve a beautiful pattern. Pour the oil into the pan, and after the oil temperature reaches 3% to 4%, put the dough embryo into the oil pan. First, heat it with a small fire, wait for the dough embryo to float and expand, and then change it to medium fire and slow fry. Deep-fry the dough embryo until it is golden and crisp, and then remove and drain the oil.

4. Salt and pepper biscuits. Take out the fermented dough, simply knead it for a few times, roll it into a rectangular dough with a rolling pin, coat it with a layer of pastry, spread it evenly, and sprinkle with salt and pepper. Roll up the dough from one end, press it by hand for each roll, and exhaust the dough. The rolled dough is evenly cut into small pieces and pressed into small cakes. Add a proper amount of white sesame seeds to the plate to make the cake embryo stick with sesame seeds. Put it in a pan, turn it over four or five times and serve.

5. Flower rolls. After the dough is kneaded, put it on the panel and roll it into a big cake. Coat it with a layer of cooking oil, sprinkle some salt, roll it up from one end, roll it into a cylinder, and then cut it into a suitable size. Press each dose slightly flat and twist it twice. After all the screws are screwed, cover with plastic wrap and make a second proofing for five minutes. After the second proofing, the pores in the steamed paper are more even and delicate. Brush the pan with a little oil, put in the paper and start frying until the bottom is golden.