1, first of all, the basin into the appropriate amount of flour, and then into the yeast, sugar, stirring, take a good blend of warm water and noodles, pay attention to the ratio, such as 300 grams of flour, yeast to use 3 grams of sugar with 5 grams of warm water 150 grams of water or so, add it in turn to mixing, not enough water to continue to add, and has been stirred into the softer wadding, wadding can not be too dry and not too wet.

2, after mixing well, and then put a spoonful of lard, underhand will be kneaded into a dough, the dough floc holding a few more kneading, cover up a little waiting for five to ten minutes, and then go to repeated kneading, so that the operation can get very smooth dough.

3, after kneading and then cover up, this time to ferment the dough into two times the size, peeled back to have a dense small holes.

4, the scallions do not rush to prepare, or easy to brown and wilt, wait until the dough is well developed, the parsnip removed and processed, cut into tiny scallions into a bowl.

5, and then add less than a gram of baking soda to the scallions, mix well, then add a little cooking oil and stir, so that the scallions are ready.

6, the board sprinkled with dry flour, take out the dough, repeated kneading for a period of time, at least ten minutes, so that the dough becomes very smooth again without air holes.

7, kneaded and pressed flat, with a rolling pin to roll thin, the shape of the best rectangular sheet of dough, pay attention to the thickness of the sheet of dough, can not be as thin as the hand-rolled so thin, to have a certain thickness.

8, rolled out evenly sprinkled with a little salt, and then put on the chopped green onions, spread slowly after the sheet rolled up, rolled up and cut into several doses.

9, then take two dosage stacked, with chopsticks in the top of the hard pressure, the top and bottom of the two ends of the opposite pinch is a roll.

10, all done put the steamer in the second fermentation. When the rolls become bigger, take them out and feel whether they are very light, if there are these two characteristics, it means that the second fermentation is over.

11, the steamer with cool water, open the fire steam steam on steam, continue to steam for fifteen minutes, time to turn off the fire, and so on three minutes after taking out, so that a good scallion rolls, looks good and delicious, every bite has a scallion flavor.