First of all, I have to ask for a fist-sized piece of old noodles.

After taking the old dough back, add a little water and flour to make a relatively wet dough as shown in the picture.

Because of the weather.

This dough can be kept at room temperature for about five days.

After the dough has risen, add water and flour (about 30 pounds here) and mix it into a slightly hard dough as shown in the picture.

Looking at the pot being so big, there is only so much dough, right?

After a while, it will ferment and the dough will become thicker.

Then in rural areas, there are no other heating measures, just put it on the bed.

Cover with two quilts and prepare for fermentation.

After the dough has been fermented once, you can't start making buns yet.

It is also necessary to use alkaline water to neutralize the sour taste of the dough according to the ratio of one to two alkali for ten pounds of flour.

The kneaded dough needs to ferment twice.

Start fermentation probably in the morning.

Fermentation will be completed by two o'clock in the afternoon.

Then cover it with a quilt and carry out the second fermentation.

The second fermentation will not be completed until about 4 o'clock in the afternoon.

Don’t sit idle during the fermentation process.

to make the filling.

The filling is mainly made of fresh pig meat and bacon.

Probably a 1:1 ratio.

The filling made in this way does not need to add salt.

Add appropriate amount of chopped green onion and water.

Add water according to the situation. If there is too little water, the texture of the meat will be hard and it will not taste good.

If there is too much water, the filling will be too wet and difficult to wrap.

So why is this filling so popular?

The quantity of buns made at one time is relatively large.

Eat at room temperature from New Year's Eve to New Year's Eve.

If other fillings are used, it will not be conducive to preservation.

Then prepare the steamer basket.

Place a steaming cloth on top of the steamer basket.

This kind of steaming cloth will not stick to the steamed buns.

If you have gauze at home, if it is too thin, it will be stained by steamed buns.

Look, there are a lot of good noodles.

At this time, you can take part of it and steam it first.

Sometimes, I have this question, why can this kind of dough be steamed directly after being wrapped, while the buns we usually make with yeast at home have to be wrapped and left to wake up for a while before being steamed?

Well, it seems that it is because this dough has been fermented twice.

So after wrapping it, it will easily expand when steamed.

So what is the hardness of the dough taken out?

You can press a small hole with a gentle press of your hand.

This kind of dough will rise in size only when steamed.

The taste is softer.

?After taking it out, sprinkle some flour on the table.

Then place the dough on top.

No need to re-knead it.

Because before the second fermentation, the process of adding alkali has been fully kneaded.

Then divide into portions of similar size.

Take one of them and spread it into a circle.

Wrap in fillings.

Wrapped buns.

Then place them one by one on the steamer.

Look how big this steamer is.

After placing it, boil enough water in the pot and steam it in a cage.

The first basket steaming time will be a little longer.

It's about 25 minutes.

The following time can be slightly shorter.

My mother-in-law was checking to see if it was steamed properly, and it looked like this.

Open the lid first, then press the bun with your hands.

I found that after pressing the bun, there was still a little bit that had not been restored.

So I told my father-in-law, no, steam it for a while longer.

Just like that, if the buns bounce back quickly after being pressed, they are steamed.

There are some questions to answer here.

The buns are not rounded before being wrapped, but the skin is smooth after wrapping.

No spots.

Explain that kneading when adding alkali is very important.

During the steaming process, the lid of the pot was opened, but the buns were not affected.

It shows that as long as the steaming time is enough, it does not matter whether the pot lid is opened or not.

When steaming, the heat should be sufficient.

Why can it be removed directly from the basket after steaming?

Instead of opening the lid three minutes after turning off the heat as we usually say.

This is because when you open the lid, the firepower below is still sufficient, so the buns will not collapse.

The steamed buns should be poured into a large enough container.

Then quickly turn them over one by one.

After cooling for a while, the buns can be placed in the basket.

Then proceed with the following operations.

Thirty pounds of noodles will take about 15 steaming baskets.

So it takes three people three hours to complete.

Look, the steamed buns made with old noodles are delicious.

It tastes different from yeast.

In the picture, there are buns waiting to be steamed one by one.