How to keep the chopped green onions green and not yellow when steaming the Hanaki. If you want the steamed Hanaki to be green and not yellow, you can wash the green onions and soak them in salt water or baking soda water. Mix some soda and wait. After the chopped green onions are processed in this way, the steamed flower rolls with chopped green onions will be green and not yellow, which makes them very appetizing.

For us northerners, steamed buns, steamed buns, and flower rolls are indispensable in our lives. If we don’t eat them for a day, we feel like something is missing. I prefer salty ones. When my mother steams steamed buns, Everyone will steam some flower rolls. When steaming the flower rolls, they like to put some chopped green onion. In this way, the steamed flower rolls will not only look good, but also taste more delicious. The green chopped green onions make you very appetizing. I will share it with you when washing your face. Let’s take a look at how to keep green onions from turning yellow when steaming Hanaki. 1. Tips for steaming Hanamaki to keep their green color and not turn yellow

1. When steaming Hanamaki, be sure to choose fresh green onions. It is best to use small onions or chives. Ordinary green onions will have more white green onions. If you want to steam them, When the green onion comes out, it will not change color. After washing the green onion, soak it in salt water or baking soda water for a few minutes, so that the steamed flower roll will not change color.

2. If you want the steamed scallions to be emerald green without discoloration, chop the scallions and mix them with cooking oil. The cooking oil can lock the moisture in the scallions very well, so that the steamed hanaki will remain green. The green onion color is emerald green and does not turn yellow.

3. If you want the steamed Hanamaki chopped green onion to be green and not yellow, you can mix it with baking soda after cutting it, but don’t add too much, so that the steamed Hanamaki chopped green onion will not change color. . 2. Production steps

1. Ingredients: 500 grams of flour, 10 grams of sugar, 250 grams of warm water, 5 grams of yeast, appropriate amount of green onions, appropriate amount of baking soda, sesame oil, allspice powder

2 , add 500 grams of flour into the basin, dissolve the yeast powder with warm water and add it to the flour, add 10 grams of white sugar, knead the dough with warm water, stir while adding, stir into floc, start kneading into a smooth dough, and cover with plastic wrap , place in a warm place to rise until doubled in size.

3. Pick the green onions and wash them clean. Add a small amount of baking soda and water to the basin. Soak the green onions in it for a few minutes. After soaking, take them out, drain the water and cut into chopped green onions. Mix the sesame oil and set aside.

4. Sprinkle dry flour on the chopping board, place the risen dough on the chopping board, knead to release air, knead for a while, and knead evenly until the steamed rolls are fluffy and soft. The surface is smooth.

5. After kneading, use a rolling pin to roll the dough into a uniform thickness. Apply a layer of oil on the dough, evenly sprinkle with salt and five-spice powder, then evenly sprinkle with chopped green onion, and fold the dough from one side. Stand up and cut into small uniform dough pieces.

6. Stack two small dough ingredients together, press them in the middle with chopsticks, then pinch both ends, twist them twice in opposite directions, and pinch both ends tightly to prevent them from falling apart during steaming. Open, the steamed Hanaki will have many layers, which is beautiful and delicious. You can also make it according to your own preferences.

7. Add an appropriate amount of water to the steamer, wet the cage cloth and wring it out, spread it on the cage grate, put the prepared Hanaki blank into it, = close the lid and let it rise for half an hour. , when you see that the size of the Hanamaki has obviously increased, you can steam it.

8. Bring to a boil over high heat and steam the rolls in a steamer for 20 minutes. The specific time depends on the size of the rolls. After steaming, simmer for 3 minutes before opening the lid. The rolls will be fluffy and soft, with green onions, and they will look delicious. Very appetizing, I can eat two at a time. Tips

1. Steamed Hanamaki noodles must be well mixed, risen and kneaded well, so that the steamed Hanamaki noodles will be fluffy and soft. The noodles must be well fermented. When kneading the dough, knead it for a while. Knead evenly and knead thoroughly.

2. The second proofing is very important. Do not steam it directly in the pot after it is ready. You must wake up and see that the volume of the rolls has increased significantly before steaming. In this way, the steamed rolls will be fluffy and soft.

3. Don’t rush to open the lid after the Hanamaki is steamed. Let it simmer for 3 minutes before opening the lid. This will not only prevent the Hanamaki from collapsing and shrinking, but also make the steamed Hanamaki fluffy and soft, giving it a better taste.

Summary: The fluffy, soft, salty and delicious Hanamaki is ready. It looks like a flower, with many layers of green onions. Just looking at it makes you very appetizing. Take a bite and it will be soft and delicious. , coupled with the fresh aroma of chopped green onion, you really can’t get tired of eating it. It’s actually very simple to steam the steamed green onion flowers without turning yellow. You can wash the green onions and soak them in salt water or baking soda water, or you can cut them into finely chopped green onions. Mix it with baking soda or oil so that the steamed scallions are still green.