In northwest China, on weekdays, everyone has to eat New Year's Eve dinner all year round, either steamed buns or rolls. This kind of minced meat and chopped green onion roll is made by rolling minced meat in a flower roll, adding soft flower rolls and minced meat that melts in the mouth. Children eat five pieces at a time and often cook them for their families. They are very happy every three to five. Food: 400g wheat flour, half bowl of minced meat, onion leaves 1 handful, 4g yeast, sugar 1 spoon, 200g warm water, proper amount of salt and vegetable oil.
The first step is to prepare wheat flour, meat floss and onion leaves. Add yeast and white sugar to wheat flour and stir evenly with chopsticks. Mix flour with 200 grams of warm water from top to bottom, and stir to form flour floc while draining.
Step two, knead the flour wadding into dough, and cover the dough to make it mellow. Wash shallot leaves and cut them into chopped green onion for later use. Flour is fermented twice as big, and the batter is honeycomb.
The third step is to degas the batter, roll it into a square thin dough, coat it with a layer of vegetable oil, sprinkle with an appropriate amount of edible salt and evenly spread it. Sprinkle with minced pork and chopped green onion. Roll it up into strips from the bottom edge, and then cut it into noodles with uniform size.
Step 4, add cold water into the stainless steel steamer in advance, and put the finished flower rolls on the steamer for 20 minutes. When it became popular, it gradually steamed. Turn the SAIC motor to medium fire for 20 minutes, then turn it off for about 3 minutes, then open the watch cover and take it off. The time depends on the size of the flower roll. Xuan Ruanpeng, bite hot, salty and refreshing, simple to make, like to taste.