It takes about nine processes to make rice-flour steamed buns: scalding fresh yellow rice with boiling water, stirring constantly until it is cooled and taken out, which is called "rice paste"; Dry the surface moisture and stir-fry the rice until it is fragrant (or stir-fry the flour after grinding); Grinding fried rice to obtain rice flour; Sprinkle a small amount of rice flour in the boiling water pot to make it into thin rice slurry, commonly known as "flour paste"; Boil the rice flour into a hard dough with a rolling noodle; Put the hard dough in a hot pot or kang for about 5~ 12 hours to make it sweet, commonly known as "dough"; Remove the dough, lower the temperature slightly, add yeast, keep the temperature, and ferment for 5 ~10 hours (depending on the temperature), which is called "dough raising"; After the dough is raised, add a proper amount of grey water or alkaline water (the quality of alkaline water is slightly lower) and mix evenly, cool and cool, which can be put aside for a long time; When in use, the cold dough is made into dough, and steamed in a cage for 30 minutes to form a rice flour bun.

Sticky surface

Soft glutinous rice, also known as sticky glutinous rice, which is a specialty of Huachi County, is ground into fine powder, stirred with boiling water to make it into a dough, then put it in a pot, put it on a hot kang for 8~ 12 hours to make it sweet, move it into a cage, spread it out, or make it into an irregular shape (easy to breathe), and steam it for 40 minutes on high fire to make it sticky.

Hemp rot angle

Grind and crush the hemp seeds, add water and rub them into a thin paste, and the corners of hemp rot are commonly called "pry hemp rot"; Put the thin paste in the reed, add water intermittently, filter repeatedly until it is clean, and discard the residue; Put the filtrate in a pan, slowly heat it with slow fire to make the sesame milk surface, and when the water is clear, the sesame fermented bean curd will agglomerate, take it out, cool it, squeeze it dry, add potatoes, vegetables and seasonings, wrap it with fermented steamed bread flour (wheat flour or buckwheat flour) into an angle, and steam it for about 30 minutes to get out of the cage.

Apricot vinegar

Apricot vinegar: remove the core of apricots, put the clean apricot skin without insects into a jar, and expose it to the sun to make it naturally sour. After about ten days, clean and clear apricot water is produced, filtered to remove residues, and the clear liquid is poured into the jar. A small amount of yellow rice dry rice and vinegar koji are added, and the jar mouth is sealed with plastic film or mud. After exposure to the sun for more than a month, a thin layer of apricot skin is produced on the upper part, which is discarded.