Wine fermented noodles and jujube buns

I remember when I was a child, the country implemented a planned economy, with rice and noodles supplied in a rationing manner. Most of the time, rice must be mixed with flour.

As a southerner, if you have too much flour, you have to find a way to get rid of it. After all, it is also part of the food rations. It was from then on that I learned to roll noodles, make steamed buns, and steam steamed buns myself.

At first, I used old flour to ferment. As time went on, I thought that the steamed buns made from old flour were delicious, but the amount of alkali flour was not easy to control. Because I made wine, I tried using wine to make dough several times. The steamed buns made were sweet, soft and delicious. From then on, I fell in love with steaming steamed buns with wine.

Nowadays, more people use yeast to make noodles, but I always think it's better to eat less food additives and still prefer the old method of making noodles with wine.