Ingredients: flour, fermented noodles (old noodles), sugar, water, alkali, green shredded pork. Production method: 1. Add flour and water to the fermented noodles (old noodles) to make dough, and put it in a basin for fermentation (the fermentation time depends on the indoor temperature and the number of old noodles); 2. Take out the fermented dough, add alkali and white sugar (white sugar can be added according to your favorite taste), knead thoroughly, then knead into strips, pick up the medicine, put it on the steamer with the mouth facing up, sprinkle with green silk, steam for 20 minutes on high fire, and take it out. Note: 1. When fermenting noodles, it must be delivered to the time, and the mouth of the agent must be upward; 2. When the dose is placed on the steamer, never touch it, otherwise it will not "bloom"; 3. The fire must be big when you put it on the steamer, and when the water boils, you should put it on the steamer. Features: white color, flower-like, sweet and refreshing. The baking powder is melted with warm water of 35-37 degrees, and the dough is stirred with this water. When the hardness is moderate, it will not stick to your hands. After kneading, cover it with a wet cloth to wake up and ferment. Today's weather will definitely get up in 2 hours. Then put the noodles on the chopping board, add the dry noodles and knead well, then wake up for a while. Now it's up to you, whether to add bean stuffing, meat dishes or other things to make bean buns, steamed stuffed buns, rolls and sugar triangles, depending on what you want to eat. Let it stand for about half an hour after molding. Pay special attention to the process of cooking in the pot, be sure to use cold water in the pot, and don't say it without warning. If you boil water as usual, it will definitely come out with dead dough. The practice of boiling water on a big fire is only suitable for noodles fermented with flour fertilizer. Don't steam steamed bread with hot water. Many people like to steam steamed buns with hot water or boiled water, thinking that it will drive fast. Actually, this is unscientific. Because cold steamed bread suddenly meets hot air and the surface is bonded, it is easy to make steamed bread sandwich. The correct way is to add cold water to the pot, put the steamed bread in it, and then heat it, so that the steamed bread is evenly heated, soft and delicious. How do you know how to make steamed bread? There are several ways to judge whether the steamed bread is cooked: (1) pat the steamed bread with your hand, and it will be cooked if it is elastic; (2) Tear the skin of a steamed bread. The skin is ripe if it can be uncovered, otherwise it is immature; (3) After gently pressing the steamed bread with your fingers, the pits will quickly calm down the mature steamed bread. If the pits do not recover, it means that they have not been steamed. The key to making steamed bread is fermentation. Yeast can chemically change the starch of dough, produce sugar, alcohol and acid, and release carbon dioxide gas. However, if the heating method is improper, such as uneven heating, it can only become a "scone" with hard skin and soft inside; If you want to get Xuansong's steamed bread, you must turn to high-temperature steam. When people put the kneaded raw steamed bread into the steamer, high-temperature steam will soon surround the steamed bread and heat it evenly from all sides. The carbon dioxide gas in steamed bread expands when heated, but it is not easy to come out, so it can only be drilled around, so many small bubbles expand, making steamed bread loose and mysterious. If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracks on the surface. Such steamed bread is elastic and tastes sweet and delicious.