How often do southerners eat steamed buns? When it comes to this issue, we should start with the eating habits of the Chinese people: the eating habits of southerners and northerners in China are different. Northerners like pasta, while southerners like rice. There are big differences in life between the two. The diet of northerners is mainly pasta, such as noodles, steamed buns, etc. If northerners were made to eat rice every day like southerners, they might not be able to bear it. For southerners who eat pasta every day like northerners, the situation may be even worse. For me, if I were to eat pasta every day, I would feel a chill on the back of my neck every time I ate. I personally think that the question of how often southerners eat steamed buns should be addressed on multiple levels: 1: If you like pasta, it doesn’t matter how often you eat it or you may eat it often.

Two: For people who are not interested in pasta, they don’t care how often they eat it if they don’t eat it all year round. Three: For some people, it is more convenient to eat pasta for work breakfast in the morning, and they may eat it every day, etc. As for the above statement about how often southerners eat steamed buns, some people will eat it often, and some people will never eat it all year round. It should be different from person to person, so southerners don't care how often they eat steamed buns.

Hello, I am Coffee from Changsha. We in the south do mainly eat rice, but in our family we all like to eat pasta, especially steamed buns.

When I had no time at work, I would go to the bun shop downstairs every morning to buy steamed buns, and then make porridge at home, so that I would be satisfied for breakfast. Now that I am staying at home due to the epidemic, I spend a lot of time making steamed buns and eating them at home.

Although the steamed buns made of different materials don’t look good, they are made by themselves and are very clean and delicious.

I am also from the South. Ever since I started working in the dessert department of a restaurant kitchen, I can say that I have eaten pasta almost every day. Because the pastry chef of our restaurant also likes to eat pasta, so she often makes pumpkin steamed buns, and there are many white flour steamed buns. Various kinds of steamed buns, because I am sometimes busy in the morning and too lazy to cook them. I don’t want to eat too many stuffed buns and I am afraid of fat, so I usually pick a few steamed buns and steam them in the morning to eat. It is simple and not fat.

I eat it less than once a year

I am from Sichuan, but I have lived in the north for about 10 years, so I have an understanding of the differences in food culture between the north and the south.

In the south, flour and flour are the main types of pasta. Steamed buns are relatively less eaten and sold outside, so they may be eaten 3-5 times a year for dinner. But grilled steamed buns are more commonly eaten at barbecues or snacks.

Hahaha, it depends on the situation. Generally, rice is the main food. As a veteran, I hardly eat steamed buns, but I have started to eat them since I started working out, and I will eat them every three days. Eat, why? 1. It is easy to carry. You can just put a few in your bag and eat at will. 2. Because the nutritional requirements after fitness training are high and comprehensive, and it is also a good source of carbohydrates, so now I don’t resist as long as it is nutritious! Otherwise, how can we have a healthy body to fight against viruses? Are you right? @ Muscular Kitchen Guy

Hello, I am Mao Qi’s life diary. I am very happy to answer your questions.

As a southerner, I have lived in the south for 23 years. In these 23 years, I only remember eating it less than ten times. When I was a child, there was an uncle riding a bicycle one day every week. , and then the loudspeaker shouted, "Northern Little Steamed Buns." Many times, I would wait in front of my house with my change. You can buy ten small steamed buns for one dollar, very small ones, one bite, sweet and delicious. After that, I seldom ate steamed buns.

After I came to Tianjin to go to college, I often ate steamed buns, but the steamed buns at this time were never as delicious as the northern steamed buns I remembered.

Now, my partner is from Gansu. We live in Urumqi. During the Chinese New Year, their hometown will steam steamed buns, especially big steamed buns. When they get up in the morning, they will eat steamed buns with beef and mutton soup, but I don’t like it. Eat their steamed buns.

Eat every day.

Hello, I am very happy to answer your question. I am Le Ma. I love cooking and studying food. I'm from the south, I eat steamed buns every day, and I never get tired of them. I like to make my own steamed buns to eat. I can eat two of the big, white steamed buns right out of the pan. Share your own experience of making steamed buns

1. Add 300 grams of ordinary flour, 180 grams of warm water, 3-le yeast powder, and 5 grams of white sugar and stir evenly

2. Slowly pour the yeast water into the flour Add to medium, first add half of the water, and use chopsticks to stir the flour into a small dough. Pour in half of the water and mix until the flour is free of dry powder and becomes a large dough. At this time, start kneading the dough and it will not stick to your hands. Knead it first to form a dough. The dough at this time is not smooth. Cover with plastic wrap and let it rest for 10 minutes. Then knead the dough again. It will knead well. Knead the dough again and let it rest for 20 minutes. Knead the dough three times until it becomes a smooth dough. Cover with plastic wrap and ferment until it doubles in size.

3. The entire dough is filled with honeycomb shape and has obviously doubled in size. The dough is ready. Spread dry flour on the chopping board to prevent it from sticking to your hands. Take out the dough, place it on a chopping board and knead to deflate. Be sure to knead more to expel the gas and facilitate the secondary fermentation of the dough.

4. Knead the dough into long strips, cut into small pieces, and sprinkle dry flour to prevent sticking to the chopping board. Take the dough and knead it evenly from the outside to the inside. Arrange into a circle. A steamed bun is ready when all is done.

5. Pour warm water into the steamer and place the steamed buns in the steamer for secondary fermentation, which will take about 10 minutes. It depends on the temperature of the environment. Just make the volume significantly larger to prevent over fermentation. Steam over high heat for about 20 minutes. Steamed over high heat throughout. When the time is up, turn off the heat and wait for one minute before opening the lid. What comes into view is the big, fat, white steamed bun. So cute.

To make steamed buns, you need to knead them more. The more you knead them, the whiter they will be. Secondary fermentation is also important. If the steamed buns are not fermented for a second time in the steamer, they will be fermented for a second time on the chopping board or other places. Just boil the water and steam it. This will prevent over-fermentation due to cold water boiling.

The question is not clear. If you are a northerner living in the south, it is probably eaten as a staple food, and if you are a southerner living in the south, it is probably eaten as a snack!

How often you should eat it depends on the individual. Some people like to eat steamed buns and some don’t. I myself prefer to eat steamed buns. I usually have breakfast about 4 days a week. They all eat steamed buns