Roll Interpretation:

A hairy food rolled into a spiral.

Hua maki?

Pinyin: [huā juǎn]

Hua rolls are an ancient Chinese noodle dish similar to buns and steamed bread. As a classic home-cooked staple, they can be made in a variety of flavors such as pepper, sesame sauce, and scallion oil. It is nutritious, flavorful and easy to make. The noodles are thinly sliced and tossed with ingredients, then rolled into a hemisphere and steamed.

Legendary for the Three Kingdoms period of Shu Prime Minister Zhuge Liang invented. Zhuge Liang's original steamed buns, after all, with the addition of beef and mutton filling, the process is complex and cost more. Therefore, the later generation will do away with the process of filling, it became steamed buns. And there is filling, it becomes a bun, pinch a lot of folds like flowers, it is named "rolls"

Method of production

Basic raw materials

500 grams of flour, oil 15 grams of green onions 50 grams, salt.

①Flour plus water, flour into a dough, fermentation and full of alkaline water after kneading

②Scallion finely chopped, add salt, oil and mix well. Dough rolled into embryo, rolled into a rectangular piece, brush with oil, sprinkle onion, roll up;

3 on the cage can be steamed for a quarter of an hour.

Making process

①Roll the dough into a sheet 0.5cm thick, sprinkle with salt, pepper flour (wipe well with your hands), oil (pick up the sheet, fold it a few times and dip it well) all without too much, roll up the sheet and cut it into 1cm to 1.5cm wide rolls. Finally, it's up to you to shape the rolls. Take two to three rolls, stack them vertically, pull them up to a long length, then twist them a number of times, and finally put the ends together, pinch them firmly, shape them, and steam them in a pot.

②You can make sweet sesame sauce, salty sesame sauce, pretzel, scallion oil, cream, egg yolk, bean paste.