Flower roll is a noodle dish similar to buns and steamed buns. It is an ancient Chinese noodle dish, a classic and very homemade staple food, which can be made into various flavors such as pepper, sesame sauce, scallion oil and so on. It is nutritious, flavorful and easy to make. The noodles are made into thin slices and mixed with ingredients, then rolled into a hemisphere and steamed.

Legend has it that during the Three Kingdoms period, the Prime Minister of Shu, Zhuge Liang, led the troops to attack the southern barbarians, and captured seven barbarian generals, Meng Yu, so that Meng Yu finally submitted. Zhuge Liang returned to China, and had to pass through Lushui on the way.

When the army was ready to cross the river, the wind suddenly blew, the waves hit a thousand feet, the ghosts cried and wailed, the army could not cross the river. At this time, Zhuge Liang summoned Meng Yu to ask the reason. It turned out that the two armies were at war, and the fallen soldiers could not return to their hometowns to be reunited with their families, so they made waves on the river to obstruct the return journey of the soldiers. If the army wants to cross the river, it must sacrifice 49 heads of the barbarian army to the river, so that the wind and the waves can be calmed down.

Zhuge Liang thought to himself: "If the two armies are fighting, deaths and injuries are inevitable, how can we kill 49 more lives? Then, he set up an incense burner and sprinkled it with wine to offer to the river.

From then on, in the folk both the "steamed bread" said, Zhuge Liang is also honored as the ancestor of the line of face painting. Lang Ying in the Ming Dynasty in his notes "seven repair class draft" recorded: "Steamed bread this name, the barbarian head, the barbarian head of the sacrifice to the gods, Zhuge's conquest of Mengwu, the order to bread meat for the head of the sacrifice, called 'barbarian head', now blackmailed and for the steamed bread as well."

Zhuge Liang founded the steamed bread, after all, inside the addition of beef and mutton filling, the process is complex and cost more. So, the later generation omitted the process of making the filling, and it became steamed buns. The filling, then become a bun, pinch a lot of folds like a flower blossom, named "rolls"

Basic introduction Chinese name : rolls Main ingredients : noodles, oil, green onion, salt Category : Chinese cuisine Taste : nutritious, delicious interpretation, practice, onion and oil rolls, purple sweet potato rolls, chrysanthemum rolls, yellow rose flower rolls, other practices ,菜品特色,营养价值, 释义 花卷 huājuǎn [steamed isted roll] rolled into a spiral hairy noodle food A kind of steamed noodle food. It is often rolled into a spiral shape. 花卷 huājuan4 做法 花卷 基本原料 Flour 500g, oil 15g, green onion 50g, salt. ① flour plus water, flour fertilizer into a dough, fermentation and full of alkaline water and knead ② green onions finely chopped, add salt, oil and mix well. Dough rolled into embryo, rolled into a rectangular piece, brush with oil, sprinkle onion, roll up; ③ on the cage can be steamed for a quarter of an hour. Production process ① Roll out the dough into a 0.5cm thick sheet, sprinkle with salt, pepper flour (wipe well with your hands), oil (pick up the sheet, fold it a few times and dip it well) all without too much, roll up the sheet and cut it into 1cm to 1.5cm wide rolls. Finally, it's up to you to shape the rolls. Take two to three rolls, stack them vertically, pull them up and twist them several times, then put the ends together, pinch them firmly, shape them, and steam them in a pot. ②You can make sweet sesame sauce, salty sesame sauce, pretzel, scallion oil, cream, egg yolk, and bean paste. Scallion Oil Rolls Ingredients: Scallion Oil Rolls 1: 3 cups all purpose flour, 1.5 teaspoons baking powder, 2 green onions, chopped. 2) 1.5 cups warm water, 1 tbsp sugar, 2 tsp fast baking powder, 1 tbsp flour, mix well. Let stand for 10 minutes. 3: Corn oil, salt to taste. Directions: Dough: Put Ingredient 1 in a bowl, add Ingredient 2 and knead to form a soft dough. If the dough gets on your hands while kneading, coat your hands with corn oil. Keep the dough in a warm place until it doubles in size. Divide the dough into two pieces, shape each piece into a rectangle 0.5 cm thick (add as little flour as possible), spread with a thin layer of corn oil, and sprinkle evenly with 3/4 teaspoon of salt. Roll the dough into a tube (so that the rolls have layers) and cut every 5 centimeters. Make the strips a little longer, pinch the ends and twist them to form rolls. Place the rolls on a sheet pan lined with paper towels and let them rise in the oven for 40 minutes. Place the rolls in a steamer lined with a damp cloth and filled with cold water. Turn up the heat to high, wait until the water boils and the steam rises, then steam over high heat for 14 minutes, then turn down the heat to medium (5°F) and steam for 2 minutes, then lower the heat and steam for 1 minute more. Remove from heat and wait 2 minutes before uncovering. purple potato rolls main ingredients: purple potato moderate amount of flour moderate amount of yeast moderate amount of purple potato rolls production steps: 1. purple potato on the pot to steam soft, peeled 1 and flour, moderate amount of yeast, sugar synthesis of dough 2. another live and purple potato mashed rice ball the same size of the white dough 3. rise until expanded to 2 times the size of the 2 dough kneaded each of the 2 dough 5. pole into a slice, Luo Luo in the same, and pole a little more. 6. 20 minutes to wake up, 20 minutes to steam after the water boils, 10 minutes to smother the chrysanthemum rolls Raw material recipe 450 grams of special flour, 50 grams of old fermented flour, 5 grams of baking soda, 50 honey cherries, 230 grams of fresh water Chrysanthemum Rolls Preparation 1. 2. Soda: Add baking soda to the fermented dough and knead it repeatedly, cover it with wet gauze and let it molasses for about 15 minutes. 3. Forming and cooking: Knead the fermented dough well, roll it into a round strip of about 2 cm in diameter, and pull it into 50 pieces. Take 1 agent, roll it into a 0.8cm diameter round strip, hold the ends of the strip, twist it into two circles in opposite directions, use two bamboo chopsticks to open it, pinch it into four petals from the waist of two circles, and then use a knife to cut off eight petals in the middle of the four petals, and then put 1 honey cherry in the middle. Such as law after the complete dose, together into the steamer, with a high fire boiling water steam about 15 minutes that is completed. Product features Shaped like a chrysanthemum, soft and sweet yellow rose rolls Ingredients: flour pumpkin salt sugar yeast powder 1. pumpkin peeled and washed, cut into slices, put the microwave oven after steaming with a small spoon into the puree 2. and then put in the cooking machine to beat the more delicate some of the process you can add a little water, but don't add too much, the cooker can be rotated up can be 3. flour with a bit of salt add a bit of sugar and stir evenly into the right amount of yeast powder mix, and then into the 4. knead the dough with hands to form a soft and firm dough, cover and let it ferment at room temperature. 5. knead the fermented dough well on the board. 6. divide into even sized dosage, every 6 pcs as a group, take one and roll it into a cylinder, roll out the rest into a sheet, put it as shown in the picture. 7. roll it up to wrap the cylinder in the middle. 8. use a spatula to cut it into two in the middle. 9. turn the cut side down and arrange it into two roses with your hands. First type Ingredients: 200 g all-purpose or low-gluten flour, 1 tsp active dry yeast, 1 tbsp sugar, pinch of salt, 110 c.c. lukewarm water (water temperature is similar to your body temperature, about 40 degrees Celsius), 1 tbsp oil. *(For shaping, add a pinch of salt and 1 tbsp. salad oil. Tools: Steamer. Mix the sugar and salt into the flour gently, then dissolve the dry yeast in warm water. Dissolve dry yeast in lukewarm water and pour it into the flour in two or three batches, mixing well with chopsticks until it forms a rough dough. Knead with hands until no flour particles are visible. Add 1 tbsp of salad oil in several batches and slowly knead the oil into the dough until the dough is even and smooth, and the kneading bowl is glossy with no flour residue and non-sticky (i.e., three lights). Let the dough rest in the bowl, covered with a plastic mold or a wrung-out damp cloth. This is the freshly kneaded dough: Let it rest at room temperature (about 26°C) for about 40 minutes, until the dough has tripled in size: 2. Flour your hands lightly, take the dough out of the bowl and place it on a floured board: Using a stick, roll the dough into an oval shape about 20x30 centimeters: take a pinch of salt in the palm of your hand and gently pinch and sprinkle it onto the dough sheet with your fingers: then drizzle the dough sheet with 1 tablespoon of the oil: lift one end of the sheet and fold it towards the center. Lift one end of the sheet and fold it up to the center, then open it back up and repeat with the other three sides: (to distribute the salt and oil evenly) **If you are making scallion rolls, spread a layer of chopped scallions on them at this point. 3. 3. roll the dough sheet from one end: roll it into a long strip: since you want to make 6 rolls, cut the rolled dough into 12 equal parts: the basic roll shape is as follows: take two small pieces of dough and place them face to face with the notches facing inwards: press the dough with the fingers of both hands, elongating the dough as you do so: while elongating it, also turn the dough over, twisting the two ends in different directions: the front side after turning it by 180 degrees: pinch the two ends tightly together: Pinch the ends together and press them firmly: turn the dough back to the front and you have a finished roll Rolls The second type Another simple way to shape rolls is as follows: again, stack two small dough balls on top of each other, this time on a plate: using a chopstick, place it in the center of the dough and press down: press the chopstick down until it reaches the bottom, so that the pattern on both sides turns upwards: use the chopstick to press down the center of the dough, so that the pattern on both sides turns upwards. Use the chopsticks to press down on the center of the dough: until the chopsticks reach the bottom, the pattern will turn out on both sides: pull out the chopsticks at the end. 4. After shaping, put the dough in a warm place (I usually put it in a low-fired oven with a bowl of hot water to increase the humidity) for the second fermentation, about half an hour, until the dough becomes big and feels elastic when pressed by fingers. 5. When the water in the steamer comes to a boil, steam the rolls over medium-high heat for about 8 minutes, then turn off the heat and open the lid for 3 minutes. Characteristics The rolls are an ancient Chinese noodle dish, according to legend, during the Three Kingdoms period, the prime minister of the State of Shu, Zhuge Liang, led the troops to attack the southern barbarians, seven captured the barbarian general Meng Yu, so that Meng Yu finally submissive. When Zhuge Liang returned to China, he had to pass through Lushui on his way. When the army was ready to cross the river, suddenly the wind was strong, the waves hit a thousand feet, the ghosts cried and wailed, the army could not cross the river. At this time Zhuge Liang summoned Meng Yu to ask the reason. It turned out that the two armies were at war, and the fallen soldiers could not return to their hometowns to be reunited with their families, so they made waves on the river, obstructing the return journey of the soldiers. If the army to cross the river, must be sacrificed with 49 heads of the barbarians, in order to calm the waves. Zhuge Liang thought: the two armies fighting death and injury is inevitable, how can we kill another 49 lives? He thought of this, and then had a plan, that is, ordered the cook to rice for the skin, wrapped in black cow and sheep meat, pinching and molding out of the 49 heads. Then, he set up an incense burner and sprinkled wine to offer to the river. From then on, in the folk both the "steamed bread", Zhuge Liang is also honored as the ancestor of the line of face painting. Ming dynasty Lang Ying in his notes "seven repair class draft" recorded: "Steamed bread this name, barbarian head, barbarian head to sacrifice God, Zhuge's conquest of Mengwu, the order to bread meat for the head to sacrifice, called 'barbarian head', today blackmail and for the steamed bread also." Zhuge Liang founded the steamed bread, after all, inside plus beef and mutton filling, the process is complex and cost more. So, later generations will do the filling process is omitted, it became a steamed bread. And there is filling, it becomes a bun, Nei has a lot of folds like flowers bloom, it named "rolls" Nutritional value Flour nutrients: mainly starch, followed by protein, fat, vitamins, minerals and so on. Nutritional analysis of flour: flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., there are heart and kidney, spleen and thick intestines, in addition to the effects of heat and thirst.