白白的,半圆形,软软的,弹性十足,越嚼越甜,越吃越香,这样的美食就是我们家乡十分有名的南乡馒头。我的家住南乡的爷爷奶奶,就是做馒头的高手。做酵母水是做馒头的前期工作。首先需要用米和水制作成粥,再把红曲、白药、麦麸、酒糟等都放进去;过个一两天,里面的东西就开始翻腾起来了,上面还会有小气泡冒出,这时千万别着急;再过个 White, semi-circular, soft, flexible, the more sweet the more chewing, the more eat the more fragrant, this food is our hometown is very famous Nanxiang bread. My family lives in Nanxiang grandparents, is to do the masters of bread. Yeast water is to do the preparatory work for bread. First of all need to make porridge with rice and water, and then the red yeast rice, white powder, wheat bran, distiller’s grains and so on are put in; over a day or two, inside the things began to churn up, above the small bubbles will emerge, Do not worry now;