Materials:

Old noodles, lye noodles, salt, sesame oil

Practice:

1. Take the old noodles and soak them in hot water;

2. Take four cups of the noodles and mix them well, and cover them with a cloth or a pan lid until they are warm;

3. When the noodles have developed to the point that they are all honeycomb-shaped, then they are done, and a little bit of lye noodles are added;

4. Add a little hot water to knead the lye;

5. When it does not stick to your hands, it smells just right;

6. Take a small piece of dough to the board;

7. Roll the dough with a rolling pin into a small pancake, sprinkle it with salt, and spread it evenly with sesame oil;

8. Roll the pancake up in one direction, form it into strips, and cut them with a knife into small pieces;

9. Take the small pieces along the uncut sides to pull a little;

10. two hands twisted in different directions, the bottom of the confluence;

11. a roll is ready;

12. will be ready to put the rolls on the grate, the pot to do the water, the pot is open to steam for fifteen minutes on the cooker;

Tip:

Using a large bowl to cover the lid of the pot, a towel around the edges of the pot is to prevent air leakage.

Scallion rolls

Information:

1: 3 cups of medium gluten flour

, 1.5 teaspoons of baking powder, and 2 chopped scallions, mix well.

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.

Method:

Dough: Put 1 ingredient in the bowl, add 2 ingredients and knead to form a soft dough. If the dough gets on your hands while kneading, apply some corn oil on your hands. Keep the dough in a warm place and let it rise 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 and twist the ends to form rolls. Place the rolls on a sheet pan lined with paper towels and let 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 (on an electric burner

5) and steam for 2 minutes, then lower the heat to low and steam for 1 minute more. Remove from heat and wait 2 minutes before uncovering.