Old-fashioned

"The Great North, Old Pasta." I hear that often. The traditional buns are made with old noodles — a piece of prefertilized noodles. Because of long fermentation times, the noodles tend to be acidic. It is usually used in a medium and acidic way, while at the same time making the buns more Gabonese. It's all in the teacher's experience. The base is used properly and the buns made are not only loose but also white. A little bit more alkaline would make the noodle yellow, and if it was too much, the taste would go away. Occasionally, there's a little bit of a pickle on the buns, like a mole on the body, that's no alkaline. Don't take a bite out of the heart, bitter and bitter. There are lessons on how to listen to alkalis. Take a piece of noodles and slap it with your hands. It's like choosing a watermelon and listening to it, like, boom, boom, boom, boom. However, the watermelon is easy to choose and the noise of the noodles is somewhat difficult to discern. What if it's a smart ear? It's light, but it can be added. Where's the alkalin weight? The secrets of the buns are all here. It's always yeast, or spontaneous. Old buns seem to be in some trouble. Actually, just an old face. Mr. Meng has a very detailed curriculum. But it's a little strange that Mr. Meng's old face doesn't need to be added? Without an answer, you're searching for the vague impression of an old alkaline face. God knows how much base it is. It's just luck. This time, luck is good。