condiments

250g flour

2 pieces of chicken breast

condiments

Yeast yeast

2 grams

sausage

1 root

condiment

salt

Proper amount

verdant

third segment

sesame oil

Proper amount

The practice of thousands of coils

Material assembly drawing:

1. Dissolve yeast powder in warm water and pour it into flour. Knead the dough evenly with warm water and put it aside for proofing (proofing time depends on room temperature, usually 2-3 hours in autumn and winter).

2. When the dough becomes twice as big. Start cutting onions and ham.

3. Cook the chicken breast in a pot.

4. Dice the cooked chicken breast for later use.

5. Put diced leek, diced ham and diced chicken breast together, add appropriate amount of salt and mix well.

6. Knead the dough a few times to get bubbles in the dough.

7. Sprinkle a little dry flour and roll the noodles into a rectangle. The thinner the dough is rolled, the thinner the silk will be.

8. Brush a layer of sesame oil on the rolled surface, or use salad oil or peanut oil.

9. Sprinkle the cut dough evenly and pat it gently with your hands to make the cut dough and dough blend together better.

10. Roll out the noodles along one side and roll them into rolls.

1 1. Remove uneven tips.

12. Cut four times first, but don't cut it off. Cut them off with the fifth knife.

13. Pick up the cut noodles and roll them slowly with both hands.

14. The two ends of the dough are crossed together and set on the chopping board.

15. After all reels are completed, 10 minutes. Boil the water in the pot and steam for 15 minutes.