Material preparation: rice porridge, yeast, flour, steamer, pot, etc.

1, the leftover rice porridge is heated to warm, and the yeast is mixed well.

2. Put flour.

3. Stir into a flocculent shape.

4. Knead into dough and put it in a warm place for fermentation.

5. Take out the fermented dough.

6, smooth exhaust.

7. Take half, divide it into several parts, and make steamed bread.

8. Put it in a steamer for secondary fermentation.

9. Secondary fermented steamed bread.

10, cover the pot, medium fire, boil for 20 minutes, turn off the fire and stew for 5 minutes.