Old noodle corn nest bowl

Overview

Lao Mian refers to the noodle seeds used to make dough, also called noodle starter, noodle starter, or noodle head. It is the leftover noodles from making food. Since there is a lot of yeast in it, it can be used as culture the next time you make dough. This kind of steamed buns made from the last fermented flour is called old noodle steamed buns. Lactic acid bacteria will be produced during the preservation process of old noodles, and a unique sour taste will appear during the baking process. Therefore, edible alkali is needed to neutralize the sour taste when making food using old noodles. The pasta produced by this method is fine in texture, fragrant and delicious, and is better than food fermented by yeast powder. Corn is rich in nutrients and is recognized as a golden crop in the world. Its fat, phosphorus and vitamin B2 content ranks first among cereal foods. After corn flour is ground, a variety of foods can be made, such as corn noodles, tortillas, corn buns, etc. Cornmeal is rich in dietary fiber, which can promote intestinal peristalsis and shorten the time for food to pass through the digestive tract. Steamed cornmeal after fermentation of old noodles, the steamed steamed buns are soft and sweet, and paired with vegetables, it makes you appetizing

Tags

• staple food
• home cooking
• old man
• dinner
• cornmeal
• egg skin
• kelp knot
• oil
• old noodles
• tofu
• white noodles
• carrot
• salt
• water

Ingredients

Steps

1. 1 Put the old noodles into a basin and pour water

   

2. 2 Knead the dough with your hands

   

3. 3 Add cornmeal and white flour

   

4. 4 Knead into a smooth dough, cover with a damp cloth and ferment

   

5. 5 While waiting for fermentation, we can prepare side dishes

   

6. 6 Cut all vegetables into cubes, mince onion and ginger

   

7. 7 Wash the pot and heat it up, add an appropriate amount of oil, add the onion and ginger and saute until fragrant

   

8. 8 Add carrots and kelp and stir-fry, adding a small amount of water to avoid burning the pot

   

9. 9 Stir-fry until the carrots change color. Add in the egg skin and tofu and stir-fry evenly. Add an appropriate amount of salt and set aside

   

10. 10 Ferment the corn dough until it is soft and has a sour taste

    

11. 11 Put edible alkali and water in a bowl to turn it into alkaline water. The amount of alkali is not weighed. There is no gram at home

    

12. 12 Pour the alkaline water into the dough, knead it into a uniform and smooth dough, roll it into long strips and cut into small sections. If you are not sure, you can add alkaline water in small amounts many times until the dough is no longer sour and has a sweet taste

    

13. 13 Take a piece of dough and shape it into a small bowl shape with your thumb

    

14. 14 Pinch it all at once and put it in the steamer, put it in the pot and steam it for ten minutes

    

15. 15 The steamed buns are steamed, serve with the side dishes and enjoy😄😄