Hanamaki, steamed buns, steamed buns and other pasta are very classic staple foods at home. Hanamaki looks beautiful and has various flavors. It can be made into various flavors such as salt and pepper, sesame sauce, scallion oil, etc. It is rich in nutrients and delicious. It is a great breakfast A cup of soy milk, a flower roll and a plate of pickles are just a simple combination, and I feel super satisfied.

Scallion rolls

Ingredients?: 600g flour, appropriate amount of water, three spoons of salt, 100g chopped green onions, 5 spoons of peanut oil

First, cut the flour in half , take half of it and lay it flat.

Brush evenly with peanut oil, sprinkle with chopped green onion and salt, then roll up and cut into ten equal parts.

Take out two pieces and put them together, press them in the middle with chopsticks, and pull both ends of the roll with your hands. Follow the WeChat public account "100,000 home-cooked dishes" to see more delicious food!

By analogy, repeat the above steps with the remaining flour until it is cooked.

The scallion rolls are fragrant but not greasy, delicious and not irritating. You can eat three cages in one sitting!

Brown sugar candied jujube rolls

1000g flour/?100g brown sugar

5g yeast/appropriate amount of candied dates/appropriate amount of warm boiled water

1. Mix brown sugar Add appropriate amount of warm water to melt, then add yeast to mix, pour into flour, and knead into a smooth dough

2. Cover with wet gauze, place on the windowsill, and ferment at high temperature in a natural way

3. After the dough has fermented to 2 times in size, take out the dough and continue kneading it until it is non-sticky and smooth. Then roll it into a dough sheet, sprinkle in the diced candied dates, and roll it up from bottom to top

4. Cut evenly into small sections

5. Fold the two portions together and press them down firmly in the middle with chopsticks

6. As shown in the picture

7. First twist half a turn with your hands

8. Twist another half turn, and then pinch the two ends together

9. Steam in a steamer over high heat for 20 minutes

Steamed buns

Ingredients?: Two spoons of yeast powder, 4 cups of flour, 1 spoon of salt and oil, 2 spoons of sugar

Knead the fermented flour into long strips and crush them Thin, then roll.

Add them one by one to the steamer and they will be cooked in 20 minutes. The method is the simplest, but there are many ways to eat it.

Whether it is served with sauerkraut and bacon, or soy milk and mung bean paste, as long as there are steamed buns, you can eat it all~

Xiaolongbao

What are the meat fillings? : 600g pork, 2 tablespoons Shaoxing wine, 1 tablespoon salt and sugar, half a tablespoon sesame oil, 3 tablespoons soy sauce and water, a pinch of white pepper, 400g lard jelly, 1 tablespoon minced ginger.

Chop the pork, mince the ginger, add soy sauce, sesame oil, salt, sugar and white pepper, stir.

Cut the lard into frozen slices, turn it into cubes, mix it with the meat filling, and beat it into pieces.

Prepare the flour on the other side, cut it into small pieces, flatten it into thin slices, wrap the filling, roll it up and put it in the steamer.

After steaming over high heat for half an hour, the authentic Xiao Long Bao comes out steaming hot.

Clamp the steamed buns, put them on a spoon, wait for them to cool down a bit and dip them in some ginger vinegar, put the whole bun into your mouth, the tender gravy will burst out, it’s amazing.

Barbecued pork buns

Ingredients?: Three spoons of Shaoxing liquor, appropriate amount of oyster sauce, two tablespoons of sesame oil, a little peanut oil, six spoons of extra dark soy sauce, two spoons of salt, 3 spoons of sugar, top Half a bowl of soup, 600g of barbecued pork, some onions, half a bowl of egg white, a small amount of yeast, 800g of flour, 100g of cornstarch, three large bowls of water, and one liter of milk.

Stuffing preparation?: Dice the whole piece of barbecued pork, put it in a bowl and set aside. Chop the onion into dices and let the stock cool.

Stir together the onions, barbecued pork, cornstarch, and a little sugar and salt.

Pour the stock and oyster sauce into the pot, cook over low heat for 10 minutes to reduce the juice, and the barbecued pork filling is ready.

Dough preparation?: Add water, oil, milk, and egg white to the flour, and knead it with your hands for twenty minutes.

Continue to add yeast powder. After the flour is formed into a ball, knead it into a large round cake shape. Cover with a damp cloth and ferment for several hours.

After fermentation is completed, roll it into a long strip, cut it into small pieces at equal intervals, and press it into a skin.

Put in a steamer or a pot of boiling water, add a rack, simmer for twelve minutes, and the hot barbecued pork buns will be freshly baked.

One bite, so fresh that your tongue will fall off, so delicious!