Main Ingredients

Flour 200g

Carrot Juice 70g

Cornmeal 100g

Sides

Onion

20g

Salt

1 tsp

Scallion

2 stalks

Pan-fried Rolls

1.

Beat the carrot juice with a food processor

2.

Mix the cornmeal, white flour, and yeast, and add it to the carrot juice

3.

Mix the water with water to form a soft dough, and let it rise for about 1 hour

4.

The dough should be ready when the time is up

5.

Please take out the dough and mix it with water to form a soft dough, and then let it rise for about 1 hour

4.

Take out the dough and knead it well, then roll it into a big cake

6.

I used round onions and chopped scallions

7.

The big cake mountain was just coated with a layer of oil, sprinkled with salt, and then spread a layer of chopped scallions on the pavement

8.

Rolled

9.

Divided into about 2cm wide pieces

10.

10.

Group two together, stretch them and stack them on top of each other

11.

Rotate them in opposite directions

12.

Pinch the joints tightly with the connectors pointing downwards

13.

Brush the bottom of the pan with oil and arrange the rolls in the pan

14.

Sauté them for 5 minutes on a low flame. Cook the rolls for about 5 minutes, until the bottom of the rolls are lightly browned

15.

Pour in the boiling water, cover, and bring to a simmer over low heat. The amount of water comes to half the height of the rolls

16.

After about 12 minutes, the water dries up and the rolls are cooked, making a very flavorful entree