1. Go to the steamed bun shop and buy a small dough (raw and not steamed). When you get home, dilute it with warm water, then add dry flour and make dough. Put it at about 3 degrees, and it will become leaven the next day.

2. Make some glutinous rice wine juice (raw and uncooked), which can also be used as leaven by kneading dough as described above.

3. Unfinished steamed stuffed bun noodles, or deliberately leave some, put them in the refrigerator, or dry them in the sun. When they are used, they can be used as leaven. You can mix the flour, put it in a high temperature place and let it stand overnight, and the yeast will come out the next day.

the method of wheat leaven:

1. Wash the wheat like cooking, and the water does not reach the back of my hand. I use the pressure cooker to cook the rice, and then let it cool

2. Roll the koji into powder

3. Mix the koji powder evenly on the wheat kernels

4. Put it in a clean oil-free and water-free container

5. Cover it with plastic wrap and put it on.