Jiangmian noodles can be made into noodles, take "glutinous rice (jiangmian) noodle rolls" as an example. The recipe is as follows:

Dough:

1: All purpose flour 2 cups (320g), Baking Powder 1 tsp, Corn Oil 1 tsp;

2: Warm water 3/4 cup + 2 tbsp (not hot) (210g), Sugar 1/2 tsp, Fast Rising Yeast 1.5 tsp, Sugar 1.5 tsp, Sugar 1.5 tsp, Sugar 1.5 tsp, Sugar 1.5 tsp, Sugar 1.5 tsp, Sugar 1.5 tsp, Sugar 1.5 tsp, Sugar 1.5 tsp, Sugar 1.5 tsp. Rising Yeast) 1.5 tsp, 1 tsp all-purpose flour, mix well and let stand for 10 minutes.

Filling:

3: 250g braised pork knuckle, cut into small cubes and set aside.

4: 3 dried shiitake mushrooms, soaked in water to soften, rinsed and chopped small; 5: 1 tbsp olive oil, 1.5 tbsp finely chopped green onion, 1/2 tsp sugar, 1/2 tsp salt, 1 tbsp light soy sauce, 1/6 tsp Vegetarian Easy Fresh;

6: 3/4 cup glutinous rice, 3/4 cup water.

Note: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.

Steps:

1: In a bowl, mix flour and baking powder with 1 ingredient, then add 2 ingredients and knead to form a soft dough, then add 1 teaspoon of corn oil and knead well, put it in a warm place to keep it warm and moist, and wait until the dough rises until it is twice as big as it was before.

2. Make the filling while the dough is rising. Add 1 tbsp oil to a non-stick sauté pan, place over high heat. When the oil is hot, sauté 1.5 tbsp chopped green onion and diced shiitake mushrooms, then turn off the heat and stir in the glutinous rice, roasted pork knuckle and the remaining 5 ingredients.

3. Knead the dough a little and divide it into two pieces, roll each piece into a thin rectangle 0.3 cm thick, put half of the glutinous rice and meat filling on the bottom, roll it into a tube and put it into a steamer basket lined with a wet gauze bag. Do the same with the other half, cut in two, also put in the steamer, cover and let rise for 40 minutes.

4, steam pot in a small pot of water, put on the steamer basket with glutinous rice rolls, steam steam on high heat for 10 minutes, then steam on medium heat for 2 minutes, steam on low heat for 2 minutes, remove from the fire for 2 minutes and then open.

5, take out the steamed glutinous rice rolls, cut small pieces to eat while hot, good flavor.