When making scallion rolls, you can't use ordinary scallions, because there are a lot of scallions in ordinary scallions, and their leaves turn yellow easily after heating, so when making scallion rolls, you can refer to steaming steamed buns, look around, prepare a little fried cake, spiced powder or thirteen spices, a little flour and a little oil, and boil it to become fried cake.

Make flour dough, and the waking dough is honeycomb. After taking it out, put it on an external chopping board, knead and exhaust it, roll it into 0.5 cm thin slices, evenly brush a layer of oil on the dough, then sprinkle a proper amount of salt and pepper, evenly spread chopped green onion on it, and pour the flour into the prepared yeast water while stirring. You can use 1 pair of chopsticks until the water is poured out and stirred. Roll it into noodles to make scallion oil rolls. It tastes soft and tastes like chopped green onion and pepper powder. It is delicious. I'll try to do it my way once.

Add a teaspoon of sugar and mix well. Then pour into the flour, stir while pouring, and stir into a flocculent shape. It's cold now, just add 5 grams of yeast to a catty of flour and put it in a slightly lower temperature, and the fermentation will be better. )。 Anyway, it is easy to turn yellow. This is because the colors of vegetables are all natural pigments, and a major feature of natural pigments is instability. Once exposed to light, heat and oxygen, it will be unstable.

When steamed, chopped green onion turns yellow easily. The way to avoid the yellowing of chopped green onion is to use leek leaves first. It is easy to turn yellow when steamed with leek leaves and onions. Don't steam for too long, the leek leaves will turn yellow easily after steaming for too long. For steamed pasta such as Hua Juan, the soft taste is the basic requirement, but if the chopped green onion on it can remain light green, it can also enhance the desire to sell and eat, so this time we will analyze and answer this question.