Soda Buns get their name from the fact that you can't remove the lid of the pan during the frying process, you have to wait until the water vapor starts to rise on the side of the pan, then add oil and the buns start to bubble.

"Steam Buns" is a traditional snack unique to Wuhan. It has a history of several decades. The streets of Wuhan in winter, a large oil drum on the coal stove, a large pan, greasy lid, cover the steaming hot air, ten minutes, water vapor gradually dry, white fat buns next to each other, a scoop of golden cooking oil poured down, the buns issued a squeaky sound, and then a little fried for a while, that's a success.

Bite down, hot glutinous rice filling bubbling with the aroma of pepper, hot mouth warm body. The golden bottom of the crust, crispy and invincible. Now do not do not have a lot of stores, Tube Lane Xiong Ji, Shouyi Road food street also have, Hankou this side of the Unity Street, the old soda bread, as well as Shanhaiguan Road Mao's soda bread is also considered an old, the earliest only a flavor of glutinous rice, which puts a soybean paste, and now there is a vermicelli, but also with mushrooms and so on, the buns on the skin of the bottom of the golden gold yellow scorched, the taste is good.

Soda Buns practice is as follows:

Materials prepared: plain flour, yeast, sugar, camomile (sweet potato flour), eggs (can not add), green onions, soy sauce, soy sauce, oyster sauce, salt, five-spice powder, and so on.

1, first, prepare the ingredients. Glutinous rice 300g, a little each of five-flower and mushroom, and some flour, yeast and so on.

2, filling making. Soak the glutinous rice with water for 4-6 hours, and then steam on the pot, steam 20 minutes after the gas; soften the mushrooms and cut into cubes, the meat is also cut into cubes; pot of oil, the diced meat and mushrooms into the diced, add dark soy sauce, sugar, cooking wine fried seven minutes cooked; add soy sauce to the glutinous rice, the appropriate water and mix it well; mix the diced meat and glutinous rice stirring for a full mix, our stuffing will be completed.

3, bun skin production. Add 3-4g of yeast to the flour, add water and knead into a dough, the rest is to wait for the flour to fully ferment until the original double the size of the original, and then wrapped in the filling with the bun skin, a bun prototype is made.

4, fry. Put the wrapped buns into the pot on high heat and fry, fry until the bottom of the buns appeared a layer of shell until, then pour a certain amount of water, put the lid on, continue to open fire frying. Wait until the water in the pot is dry, the soda bread is ready.