2. Dough (Dough): Take a large basin, pour a proper amount of warm water into the basin, pour the fermented yeast into the basin, and stir evenly by hand.
3. Then add the flour, dig it up from the bottom of the basin by hand, and then use your fist.
4. Put the dough in a warm place and cover it with another pot. Waiting for fermentation.
5, dough fermentation, look at many small holes on it.
6. And alkaline water. Add 3 spoonfuls of alkaline noodles to warm water and stir well.
7. Noodles: Add live alkaline water to the fermented noodles and knead the alkaline water evenly to the inside of the noodles.
8. Then add 3 tablespoons of flour and knead it into a smooth dough. Secondary fermentation.
9. Cut a part of the dough fermented for the second time. The dough has many holes. Knead into long strips.
10. Roll the strips into bread, brush with perilla oil and sprinkle with alfalfa powder.
1 1. Roll up the bread and cut it into equal parts.
12. Making alfalfa rolls: Take a small dose just cut, pinch it thin by hand, fold it in half, stretch it to both sides, wrap it around the left thumb and press it with your thumb.
13, steam in the pot, stew for 25 minutes after the gas comes out, and take out the pot after turning off the fire for 2 minutes.