Use leftover steamed buns to make sweet noodle sauce

1. Break into pieces. Break the steamed buns into jujube-sized pieces and put them in a basin to seal and ferment.

2. Sweep the hair. When the steamed buns develop black hairs, take them out, dry them in the sun and then sweep away the black hairs.

3. Fermentation. Pour the steamed bun pieces with the black hair off into a basin, add cold boiled water and salt, stir repeatedly to form a paste, add the small packets of seasonings and seal.

Good. Place it in a place with strong sunlight to expose and ferment. Stir it once every morning and evening. After 10-15 days, the sauce will turn dark yellow and smell fragrant

take it out and serve.

Note:

1. If the sauce is found to be thin during fermentation, you can add the steamed buns after being steamed, stir them into porridge and continue to expose them to the sun.

2. For those with heavy taste, you can add salt and stir before eating after the noodle sauce is fermented