Hanamaki is a traditional delicacy and a staple food that we northerners often make in our daily lives. When it comes to pasta, northerners are no strangers. The soft dough can be transformed into different shapes after skillful processing. Various styles, such as steamed buns, steamed buns, noodles, and flower rolls, can be said to be readily available. However, the flower rolls we are talking about today have their own distinctive characteristics. They are puffy, soft, multi-layered, chewy, and can be made into sweet dishes. Delicious ones, such as adding jujube paste and red bean paste fillings, folding the soft dough layer by layer, and then twisting it into any shape you like. It will look good no matter how you twist it. Hanamaki can also be made into savory ones, such as spiced ones. It is made with chopped green onions, layered and delicious, and is loved by both adults and children. The biggest feature of Hanamaki is that compared with steamed buns, it adds flavor to the ordinary, and compared with the complicated making of steamed buns, it saves effort.

Scallion rolls are a type of flower rolls. The fermented dough is rolled into a large pancake, rubbed with oil and salt, sprinkled with chopped green onions, rolled up layer by layer, and rolled into long strips. Some are rolled into whole strips. Steamed in a pot, some are cut into pieces, and then twisted into beautiful flower-like shapes, layered on top of each other, with bursts of aroma of chopped green onion, which is very tempting to the appetite. The "Scallion Tofu Roll" I'm sharing with you today is our traditional Shandong cuisine. On the basis of the Scallion Roll, minced tofu is added to give it a unique flavor. Come and see how it is made?

The specific operation steps are as follows

Ingredients: 500 grams of flour, half a green onion (you can use the green part of the shallot and add a little alkaline noodles to make it look better), tofu 200 grams.

8 grams of seasoning salt.

Specific process

(1) 250g of warm water (not exceeding 40 degrees to avoid burning the yeast to death) first dissolve 5g of yeast powder, put flour in the basin, Add 5 grams of white sugar and mix evenly. Add the warm water to the flour one at a time, stirring while adding. After stirring into a flocculent shape, start kneading it into a smooth dough. Leave it in a warm place to ferment until doubled in size. It will take about 2 hours at room temperature. If it's low, you can put it in a basin and sit it in warm water to promote fermentation.

(2) While the dough is making the dough, cut the green onions into chopped green onions and put them into a basin. Cut the tofu into small cubes and put them into the basin. Add 30 grams of cooking oil, a little sesame oil and 8 grams of salt. grams, stir well and set aside.

(3) After the dough has risen, there will be rich honeycomb tissue inside. Dip your index finger into the dough and poke a hole in the dough. If it does not shrink back, it proves that the dough has risen well. Move the dough to the cutting board, knead it thoroughly to deflate the air, then roll the dough into a large rectangular sheet about half a centimeter thick. Spread the prepared green onion and tofu filling evenly on the dough, and then roll it up from the bottom into a long strip. Tubular shape, if it is too long, you can cut it in the middle, pinch both ends to prevent oil leakage, then put it into a steamer covered with wet steamer cloth, add enough warm water to the pot, cover it, and cook for the second time Let it rest for 20 minutes.

(4) After the second rise, turn on high heat, bring to a boil and then change to medium to low heat. Steam for 20 minutes and then simmer for 3 minutes. Then take it out, cut it into sections with a knife and put it on a plate. , the delicious green onion tofu rolls are ready.

(5) Leave a long strip and fry it in a pan with water to form a green onion tofu roll with a burnt shell on the bottom.