Steamed rolls with scallion oil
Introduction:
"I usually cook a lot of dishes. The absolute first time I tried to make pasta was to make a roll with my hair. I called my mother and asked her that it was more decent than gourd and ladle. The joy of success made me continue to work hard."
Production steps:
Step 1: mix the yeast with warm water
Step 2: add a little sugar, rice wine and yeast water to the flour, and then add some warm water
Step 3: add a little sugar, rice wine and yeast water to the flour, and then add some warm water
Step 4: add a little sugar, rice wine and yeast water to the flour, and then add some warm water
Step 5: make up the dough. It's softer than the usual dumpling dough. Let it stand for 1 hour
Step 6: dice the ham and mix the scallions
Step 7: prepare appropriate amount of salt, peanut oil and sesame oil
Step 8: when the dough is twice the size, you can continue kneading and knead for another 10 minutes
Step 9: roll it into thin slices, first spread a layer of oil and salt, and then sprinkle onion and diced ham evenly
Step 10: roll long strips from one side
Step 11: cut into the same size
Step 12: the two formulations are stacked up and down
Step 13: press from the middle with chopsticks
Step 14: add appropriate amount of water to the pot, put on the roll, steam for 20 minutes
Materials required:
Flour: 500g
Angel yeast: 3G
Rice wine: moderate
Ham sausage: 1
Oil: right amount
Salt: right amount
Scallion: right amount
Note: 1. Adding appropriate amount of sugar is helpful to make noodles; 2. Adding a little rice wine can make noodles as soon as possible; 2. It has a light wine smell; 3. Knead the noodles several times after they are made, and the rolls taste good
Production difficulty: simple
Process: steaming
Production time: several hours
Taste: onion
Chinese PinYin : Cong You Xiao Hua Juan
Steamed rolls with scallion oil
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