This kind of paper is definitely inedible, because it is not made of edible materials, but it won't have any great influence if you eat it carelessly. The paper under the steamed bread is special oil paper for cakes. Its function is to prevent the bottom of steamed buns from sticking to the steamer, destroying the appearance and epidermis of steamed buns, and not getting dirty when eating.
The paper used for steaming steamed bread is double-sided silicone oil paper, also called steaming paper, wrapping paper and cage paper. Oil-coated paper is a kind of processing paper made of tough base paper coated with tung oil or other drying oil, which has the characteristics of folding resistance, waterproof, good water absorption, non-reflective and non-slippery. A piece of oiled paper can basically be reused for 2~3 times. If the oiled paper is discolored or has a lot of residues, it should be replaced.
Steamed bread paper can be replaced by gauze or baking paper. In the past, when there was no oiled paper, gauze was used as steamer cloth. Because it is light, breathable and has large pores, it will be used to pad the steamer. However, the surface of baking paper is rich in vegetable silicone oil, which is smooth to the touch and has certain anti-sticking performance. It can be used when steaming steamed bread to maintain the integrity of food to the greatest extent.
If there are none, you can apply a thin layer of oil to the bottom of the steamer, which can also prevent the steamed buns from sticking to the bottom to some extent. Or replace it with big leaves such as cabbage leaves and raw vegetable leaves.