First, ham sausage and scallion rolls.
Hua Juan is a very traditional snack in the north, but now many South Renye Fang also like Hua Juan, and even invented many flavors of Hua Juan. Sausage and scallion rolls are the same as traditional rolls, except that sausages need to be diced and then mixed with flour, so that flour can also blend the flavor of sausages. After the chopped green onion is formed, it needs to be used as an ornament on the flower roll. It is not recommended to add chopped green onion to flour too early, so that chopped green onion will turn yellow after cooking, which will affect the beauty of the rolls.
Remember not to rush when steaming rolls. If the lid is lifted too early, it is likely to affect the taste of the roll. When making a roll, you can add a little oil to make it look more crystal clear, and at the same time increase the layering of the roll.
Second, fry the flower rolls.
Sometimes if you buy too many rolls, it is inevitable that you can't finish them. Don't throw away the endless rolls. You can beat a fresh egg in an empty bowl, then put the egg rolls in the bowl and let them fully immerse in the egg liquid. At this point, preheat the pot. Then try the temperature of the pot with the back of your hand. If the pot starts to get a little hot, you can fry the flower rolls in the pot until both sides are slightly yellow, and then you can clip them out. Not only can you fry, but you can also fry. When the shell of the flower roll turns golden yellow, it can be cooked. Fried rolls are crisp, so you can dip them in some sauce according to your personal taste. I usually dip in sweet noodle sauce. People who buy too many rolls and don't want to eat them can try frying them. Dipping the egg liquid before frying can make the roll smell more like an egg, and the roll itself is not heavy. After adding the egg liquid, the overall taste of the bread roll is more abundant.