When making steamed buns, it is recommended to use hot water to knead the noodles. It is not recommended to use cold water to knead the noodles, because the noodles when using cold water are harder, while the noodles when using hot water are softer.

Shui Lao Mo is a local specialty. It is somewhat similar to pancakes, but it is not a food and has a long history of consumption.

The preparation of water-roasted steamed buns is relatively simple, and it is now a common staple food in Henan, Northern Jiangsu and other places.

Shui Lao Mo has a better eating texture and is easy to carry. Unlike pancakes, Shui Lao Mo is steamed in a pot and has a softer texture.

We first knead the flour into dough for fermentation, and then roll the successfully fermented dough into a round cake. It should be noted that the thickness of the round cake should not be too thick, about 0.1 cm.

When making steamed buns, you must not use warm or cold water to knead the dough. You should use hot water to knead the dough. The pancakes made in this way will not only be soft and strong, but also very thin.

Then place the prepared round cake on the grate of the steamer and steam it until cooked.

Under normal circumstances, steamed buns are mostly eaten with vegetables, especially shredded potatoes and green peppers, which are really a good food combination.