2. Press the steamed purple sweet potato into purple sweet potato paste, add 100g oat flour and 3g yeast, add appropriate amount of water to form dough, steam the sweet potato and press it into paste, add 100g oat flour and 3g yeast, add appropriate amount of water to form dough, cover the dough with plastic wrap, and put it in a warm place for fermentation.
3, frozen cabbage thawed, pork belly bleeding in cold water.
4, pork belly washed and cut into pieces, cold water in the pot, bleeding water.
5, add the right amount of water to the pot, and add the cleaned pork belly, Lai Lai, onion ginger and material package. Bring the fire to the boil and turn to medium heat for cooking.
6. Wash the frozen cabbage repeatedly, add an appropriate amount of water to the pot, cook the frozen cabbage, blanch it for two or three minutes, and remove the cold water.
7. Cut into sections and drain.
8. Thaw the frozen tofu, wash it and change the knife. Buy ready-made large intestine to wash and cut into sections.
9. Take out the fermented dough, knead it evenly and exhaust it, cover it with plastic wrap and relax for about 10 minute. Then roll them into big round cakes respectively.
10. Brush the yellow flour cake thinly with salad oil, put the purple flour cake on it, roll it up and cut it into several small noodles evenly.
1 1. Take two small noodles with upward sections and make them into patterns with chopsticks.
12, take out the cooked meat, and add the frozen cabbage, frozen tofu and braised large intestine.
13, code into finished flower rolls, boil over high fire, and stew over low fire 15 minutes.
14, take out the pot, take off the flower roll, slice the pork belly, put it in the pot for two minutes, take out the pot, add some salt and light soy sauce to taste.
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