进城20来年,愈发怀念故乡的馒头。故乡的馒头与城里用酵母发酵的机制馒头不同,是乡亲们用自己留的面糟(俗称面起子)发酵,面发好后再放入少许碱面和干面,用粗糙有力的大手来回揉。整块面揉好后撮成一个个大小适中的面剂子再揉,揉成囤形,放到铺了笼布的箅子上摆放整齐,再将箅子放到大 20 years into the city, more and miss the hometown of bread. Hometown bread and yeast in the city with the fermentation mechanism of bread is different, is the folks who use their own to stay noodles (commonly known as noodles screwdriver) fermentation, a good face and then add a little alkaline and dry noodles, with rough and powerful big hand back and forth rub. Knead a good piece of the surface after the completion of a moderate size of the agent and then knead, knead into a hoard-shaped, put the cloth covered with raccoon neatly placed, and then put the big prickly heat into