Can you eat the leftover steamed buns after soaking them in water and then steaming them to evaporat

If the leftover steamed buns are soaked in water and then steamed, they will not be bitter, so it has nothing to do with whether they are soaked in water or not, and if they are bitter, they have nothing to do with noodles, and they may be caused by other things.

Don't eat it, it's bad for your health! Due to the coking of starch and protein caused by the dry pot, many substances and gases harmful to the human body are formed, and the steamed bread itself is soft and empty, which can absorb these bad gases. Of course, if you eat it, it will not cause danger to your life, and it is harmful to your health, so it is recommended not to eat it.

Hello. The steamed buns are not easy to store after entering the water, they are very easy to deteriorate, and the taste is bitter after steaming, which is even more unsuitable for eating.

Hello, my friend personally thinks that the leftover steamed buns are soaked in water and then steamed to evaporate the bitterness, which means that it has deteriorated.

It is not recommended to consume it anymore so as not to cause harm to your body and stomach, thank you.

Can you still eat the leftover steamed buns after the water stops steaming and evaporating the bitterness? If the steamed bread is bad, soak it in water and then evaporate the bitterness and you can't eat it, if it's not the steamed bread is bad, it's your noodles that have a problem, it's best not to eat it.

Leftover steamed buns, as long as there is no long hair, it doesn't matter if there is no hard hair, you can steam it and eat it. If you feel bitter. Then you can't eat it. How long have you been putting this steamed bun on? What if this bitterness is the cause of hair growth?

If your steamed bun is a little bitter, in order to have other effects later, so try not to eat it or not to eat it.

In that case, I recommend that you don't eat it, because it's bad for your stomach if you eat it.

Hello, the leftover steamed buns have been soaked in water and can no longer be eaten.

What else to eat! It's all bitter and throw it away! I regret that the medicine is not sold!

The leftover steamed bread is soaked in water and then steamed to evaporate the bitterness, indicating that the steamed bread has deteriorated and can no longer be eaten.

There is no way to eat it after it is bitter, it means that there is a problem with this steamed bun, and it cannot be eaten if it has deteriorated.

After steaming the steamed bun in water, it will definitely not be eaten if it is mushy, after all, it may deteriorate.

After coming to the water, you can earn a profit and eat the flowers if they wither, but they are not delicious, because they are already bitter.

He should still be able to eat this, as long as it doesn't spoil.

It's bitter, it's probably because you put too much alkali, try not to eat it, throw it away!

After the steamed buns are steamed, they become bitter because there is too much yeast, and the proportion is wrong.

The remedies are as follows:

1) After finding that the alkali is a little too much, it should be postponed for a period of time before steaming, and let it wake up slowly, so that the alkali can run away as much as possible. If the time is too late, the temperature can be raised to 28 to multiply rapidly, secreting a large amount of enzymes.

and lactic acid, when reacted with alkali, can produce a neutral salt, which makes the dough neither sour nor alkaline. (2) If the alkali is indeed added a lot, you can add some old noodles, also called flour fertilizer, and at the same time add some raw noodles to remix together. Why add raw noodles because of the unit volume.

Inside, there will be more old noodles with the smell of old noodles, steamed steamed bread will not be refreshing, add some raw noodles appropriately, you can relieve the peculiar smell, steamed steamed bread will be smooth and soft, sweet and delicious. After experiments, for every 50 grams of old noodles, 200 grams to 250 grams of raw noodles need to be added.

3) If the steamed bread is found to be steamed yellow after being out of the basket, you can immediately scoop out a part of the steamer water, then pour some vinegar into the pot, and then steam the steamed bread for 10 15 minutes after the alkali reacts with acid, and the steamed bread will turn white, and there will be no sour taste. Additional Information:

4 keys to steaming steamed buns:

1. You can also use old noodles to make noodles, which is said to be yeast powder.

The dough is more nutritious, and sugar is added.

You can make the steamed buns more fragrant, but don't put too much, the highest level of kneading dough is Sanguang.

Face light, basin light, hand light, this is a must for beginners.

2. The fermentation time can be determined according to the weather, the hair time is shorter in summer and longer in winter.

3. Making steamed bread is the simplest pasta, not very complicated, the key depends on the length of time you knead the dough, the longer the kneading time, the more tendonous the steamed bread, the more delicious, generally at least 15 minutes, if you are not afraid of being tired, you can add about 5 minutes. 4. When steaming, the lid of the pot is buckled with a key bowl or basin, and the surrounding area is covered with a clean towel to prevent air leakage, and simmering for a few more minutes can make the steamed bread not stick.

If you don't like to eat simple white steamed buns, you can also add milk or purple potatoes to them, which will make the milk taste sweeter and the color more appealing to children.

After steaming, the steamed buns are bitter, probably because there is too much yeast, and the proportion is wrong.

After the steamed buns are steamed, they will be bitter, to be honest, I am a northerner who grew up eating steamed buns, but it is the first time I have heard of such a thing, it should be your flour that is broken.

After the steamed bun is steamed, it will be bitter because the method is wrong, and the steamed bread is used.

The main reason for the bitterness after steaming is that too much baking soda is put in when making it.

The appropriate ratio of baking soda in steamed steamed buns is to add 10-15 grams of baking soda for every 500 grams of flour.

Because the alkali is too much and turns yellow, and the alkali smell is unpleasant, it tastes very bitter, you can add 100 160 grams of vinegar to the water that has steamed the steamed bread, and then put the steamed steamed bread into the pot and steam it for 10 15 minutes, the steamed bread can turn white, and there is no alkaline smell.

If you put too much alkali, you may have something bad in your dough and you will lick it slightly before steaming it and taste the taste.

It may be copied and fried as an egg.

Steamed bread is dry, crispy and delicious, and the specific method of bai is as follows:

1. Prepare the original du

Ingredients: 2 steamed buns, 2 eggs. dao

2. Cut the steamed bread into thin slices.

3. Crack the eggs into a bowl and add a pinch of salt and stir well.

4. Put the steamed buns into the stirred egg mixture, and dip the egg mixture on both sides.

5. Heat a frying pan with a little oil.

6. Put in the steamed bread slices and fry over low heat.

7. Fry until browned on one side, turn over and fry on the other side.

8. When frying until golden brown on both sides, control the dry oil and use chopsticks to clip it out and put it on a plate.

You can make fried steamed buns, roasted steamed buns, fried steamed buns, fried steamed bun slices, fried steamed bun balls, etc. Take "fried steamed bun meatballs" as an example, and the method is as follows:

Ingredients: 200g of leftover steamed buns

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of thirteen spices, 1 spoon of starch, 1 egg, half a bowl of minced meat, 1 section of carrot.

Steps:1Prepare the ingredients.

2.The leftover steamed buns are kneaded into steamed bread crumbs.

3.Crushed carrots.

4.Chop the green beans into dices.

5.All ingredients and seasonings together.

6.Stir well until sticky.

7.Grab a ball of material, pinch your index finger and thumb into a circle, and squeeze it to come out with a ball 8Use a spoon to scoop a ball into the pan.

9.Fry until golden brown, remove and control the oil.

Let's stew it, just boil the pot, and then, cut the steamed buns into slices and put them in the pot to stew, it's delicious! My wife loved to eat when she was pregnant! View the original post

[em09] leftover steamed bread can be made into **steamed bread, which is both delicious and good-looking. View the original post

Put the hard steamed buns and crush them, put the meat filling, add egg whites and minced green onion and ginger, mix well, knead them into balls, and fry them into meatballs in an oil pan. Remember not to add flour and water! It's very fragrant, and my son liked the croquettes fried like this when he was a child. View the original post

The leftover steamed buns are slightly cooled, crushed and crushed with some shredded radish and fried into steamed bun balls. That incense!!

If you want to make steamed bread slices, you have to use leftovers, and the new steamed bread is not easy to cut, everything, just off the foam! View the original post

There is too much baking soda in it, and the steamed bread is a little bitter, so it is recommended to use yeast to make the steamed bread, which is more delicious.

Method: Mix and knead the other four ingredients except the high-gluten flour into a dough. Cover with plastic wrap and leave to ferment in a warm place. The amount of sugar was arbitrary, so I symbolically put a little bit of it to help the yeast ferment, and second, I wasn't sure if I could weaken the sourness a little.

Given that natural yeast ferments much slower than instant yeast, it took me about 2 hours and 15 minutes to double its size, even though it was already at room temperature. If you poke your fingers in water and poke them together, there will be no rebound, and if you poke them quickly, it means that they have been sent.

After it is sent, kick the dough, and the method of dough is to stamp the link in the description. Roll all 80g of flour into the dough and knead the dough round. The kneaded dough should be smooth and clean without large air holes, if there are still large air holes, then friends, please continue.

Divide the kneaded dough into about 60g each, knead it round, and put it in a steamer for a second fermentation. When the dough is slightly larger than at the beginning, and the pressure is elastic, it means that it is ready. In fact, I didn't do this step well when I did it, and I was in a hurry to get on the pot after about 20 minutes, and I didn't check the size elasticity or anything.

The picture is before it was sent.

Steam over high heat, bring the water to a boil and steam over medium-low heat for 15 minutes. Turn off the heat and let it sit for 3-5 minutes, then remove the lid and you're done. When steaming, the steamer should be sealed. If it is not sealed, take a damp towel and surround the air leak.

It means that there is too much yeast powder, so throw it away if you can't eat it, but it's a pity.

It may be made into egg fried steamed buns, crispy and delicious, the specific method is as follows:

1. Prepare raw materials: 2 steamed buns, 2 eggs.

2. Cut the steamed bread into thin slices.

3. Crack the eggs into a bowl and add a pinch of salt and stir well.

4. Put the steamed bun into the egg liquid raised by the stirring object and dip the egg wash on both sides.

5. Heat a frying pan with a little oil.

6. Put in the steamed bread slices and fry over low heat.

7. Fry until browned on one side, turn over and fry on the other side.

8. When frying until the two sides are golden brown, control the dry oil and use chopsticks to take it out and put it on a plate.

Why can't you drink steamer water?

Steamer water is the water left in the pot when steaming steamed buns or rice. This water is boiled repeatedly, and the nitrate contained in the water becomes nitrite under the action of reducing bacteria. As the water evaporates, the proportion of nitrite in the water increases.

Drinking this water for a long time will make the low hemoglobin in the blood become methemoglobin, greatly weakening the oxygen delivery capacity of normal hemoglobin, causing serious hypoxia in the body, and poisoning symptoms such as palpitations, bloating, shortness of breath, dizziness, and turning purple.

In the same way, boiling the boiled water that was not drunk that day is boiled again the next day is also easy to cause nitrite poisoning.