Based on the experience I have accumulated over the years and the reasonable advice of the "noodle experts", I carefully and carefully reconciled step by step. After making sure that there is no trace of error, the living noodles are covered and fermented. The reason why it is covered is because the yeast placed in the dough is anaerobic. To ensure first-time success, this time I opened a new bag of yeast powder and added traditional yeast to it.

Now that the conditions are good, most people buy bagged yeast powder directly when fermenting flour. However, in the past, people did not have such a thing, so after the flour was successfully fermented, a small part would be cut off and preserved. After the skin of the dough has dried, it naturally completely isolates the inner dough from the outside world. In this way, in an oxygen-free environment, the yeast can survive for a long time. Of course, this little dough with a completely dry and hardened skin can only be stored in a dry place. Once it is too heavily contaminated by moisture, the yeast inside the dough will generally lose its vitality.

The next time you need to ferment the flour, take out the small dough that has been successfully preserved with yeast, mash it, and soak it in water. As a result, the yeast that lurks inside the dough enters the water. The water in which the yeast contains the dough is dissolved is called "leavened water". Then, when mixing the dough, the "leaven water" is sprinkled into it, and after continuous beating and kneading, the yeast will eventually penetrate into all parts of the dough perfectly. Therefore, whether the dough fermentation can be successful, two links are crucial. One is the "leavened water" used to make the dough, and the leavened water must be genuine. The so-called authenticity means that the yeast must be actually present in the leavened water. Otherwise, it will be difficult to ferment or the fermentation will be very incomplete. The second is the process of dough mixing. Even if the "fermented water" is genuine, if you cut corners when mixing the dough, the fermentation of the dough will inevitably be greatly affected. Because of this, the work of making noodles is actually not easy. Add some leavened water, and then it's a desperate kneading; Then add some fermented water and continue to rub desperately; Add fermented water and rub again...... Once all the flour has been kneaded into a dough, you can't just knead it. At that time, you have to beat the dough with both fists, and after it has been hammered flat, you will knead the dough into a ball. Then pound and rub again...... This is repeated many times to allow the fermented water to penetrate into every part of the dough. Therefore, after one time, the person who meets him will inevitably be exhausted, panting and even sweating.

Actually, the first time we met, I was there. "Noodle experts" give noodles to every family, and they are all two-pronged. The so-called two-pronged approach is to use both traditional "leavened water" and the latest "yeast powder" in bags. If there is a problem with "leavened water" or "yeast powder", then why is it that other dough is so successfully fermented? Therefore, I have some suspicions that the "noodle expert" has cut corners when making peace with my family. Of course, to be honest, I actually think that the "noodle expert" is still quite hard working when making peace with my family. It's just that since my dough has failed to ferment, I have to find some reason!

So, this time, I did it myself. In order to eliminate the problem of too little or missing yeast, this time, I used as much "yeast water" as possible, and specially opened a new bag of "yeast powder". Because I don't believe in evil, I even used the strength to feed this time. Don't look at me as a small person, but I actually have a lot of strength. It's a family inheritance, and now, my 70-year-old father can still slaughter pigs alone! It's not me who blows, the young and strong labor force in the whole village, there are really few who can have my strength. However, that time to meet, I was so stunned that I didn't have any strength before I stopped. This shows how powerful this side is!

After the dough was reconciled, I put the dough into the container and carefully tied the mouth of the jar with plastic sheeting. Even so, I was still a little uneasy, so I covered it with another layer of cloth, and finally pressed a thick stack of clothes on it. Suffice it to say, this time, I was absolutely foolproof.

After wiping the dense beads of sweat on my forehead, I sighed in my heart: "Hehe! If it doesn't succeed this time, it will be really unreasonable! ”

I'm confident about this fermentation. However, it was precisely because of the failure of the last fermentation that the order in which my family made steamed buns was pressed to the end. However, it doesn't matter, as long as you can successfully make a beautiful New Year's goods - steamed buns in the end, that's fine! I comforted myself.

That night, I slept soundly. The next day, I woke up early. To be honest, at that time, I only had anticipation and excitement in my heart, and there was never the slightest nervousness or uneasiness. However, the moment the mouth of the altar was opened, I was completely dumbfounded! Because, I carefully and meticulously blended the dough that still appeared in its original appearance, and there was no "movement" (dialect, that is, there is no meaning of fermentation).

No way! It's impossible! I was roaring in my heart. Why, why is that? Even if I didn't put yeast water or yeast powder, in such a tightly sealed environment, the dough would have to rise a little bit, right? What's more, I put so much yeast water and sprinkled so much yeast powder? Strange, this is just too weird?

Now, I finally understand the feelings of the "noodle experts" at that time. The last time the "noodle expert" saw such a situation, his face was also full of disbelief. However, the "noodle experts" immediately took a series of measures, adding fermented water, sprinkling yeast powder, pounding and rubbing vigorously, and then placing it in an airtight container to ferment again. However, when the container was opened again, the dough still stubbornly did not "rise" a point. "It's the weirdest thing I've seen in more than a decade!" This is the final conclusion reached by the "noodle experts" in desperation.

The second time I met, the whole process was done under the watchful eye and supervision of everyone, but the well-informed people were stunned that no one could find out the real reason for the failure. "Impossible!" "It doesn't make sense!" That's what everyone agrees on! "Strange thing! What a strange thing! This is everyone's common emotion!