Modoudou

In Shaanxi,"steamed buns and beans" are fried every second day of the second month and the sixth day of the sixth month of the lunar calendar. In some places, they are also called "dry mo nuts". They are cut into small tints and small squares, and then put them into a pot and stir-fry. This process is called "kang steamed buns", which means putting them into a pot to bake. This kind of "steamed buns and beans" should be crunchy in the mouth, especially strong, and will not go bad after ten days.
Its method is extremely simple, and you can usually make delicious "steamed beans" at home.

I am from Jiangnan, but I am a daughter-in-law from Shaanxi. Therefore, I know how to make steamed buns and doudou, which is of course also among the criteria for qualified or unqualified daughter-in-law.

Hehe, I can still make steamed buns and beans now, and my son likes them more.

Ingredients: flour, baking powder, two eggs, water, oil, pepper leaves
Add water to make the dough. The dough should not be too hard. Kneak the dough evenly and roll it into a cake with a diameter of about 25CM and a thickness of 0.5cm. It is best to use a pan, wash and dry the pan, adjust to medium heat, put the cake in the pan, rotate the pan continuously, and bake it anyway, for about 10 minutes, take out the cake, place it on the panel and use a knife to cut it into small dices. Any size, usually I cut 1*1cm. Put the dices into the pan and stir-fry, turn low heat, and stir fry constantly. After the water dries, you can take them out of the pan, let them cool and place them in a basin.