I think people who love pasta will like this spice. I searched it and said it was a green plant with bitter beans, which was dried and ground into powder, also called fragrant bean powder. I think it's super nice to call it fragrant bean powder, otherwise it's as bitter as me. The merchant also sent a packet of turmeric powder, which is said to be used to make flower rolls. I'm afraid I can't get used to it this time, but I think the combination of turmeric powder and bitter bean powder makes steamed flower rolls pure, so I plan to use them together next time, which is undoubtedly more classic. If you like spaghetti, I suggest you try it. It's not too bad. It's delicious and the color is beautiful. You can't go to the northwest for the time being, but it's not bad for us to try some special food with northwest characteristics at home first! There is still a chance to try it locally in the future.

Food needed: wheat flour 600g, cold water 350g, animal oil 15g, yeast 5.5g, bitter bean flour 4g, salt 4g and edible oil 5g. Production process: 1 First, prepare all the food and put it together to prevent the food from being lost in the production process. It is best to use steamed bread with high gluten for wheat flour. First, weigh 600 grams of wheat flour and put it in a big pot. Then weigh 5.5 grams of yeast and put it into wheat flour. If it is not summer or winter, you can also use 6 grams of yeast. 4 Add another spoonful of animal oil, about 15g. If you really don't like animal oil, you can also use cooking oil. Oil supply can make the surface smoother and the tissue looser. 5 Then add 350g of cold water in batches, stir evenly with chopsticks to form floc, and then knead it into dough. 6 the batter must be lightly rubbed on the surface to be smooth, and the wet rag will gradually mellow.

7. When the volume of the batter is obviously expanded by two times, poke a hole in the batter with a little dry flour with your finger, and observe that the edge of the hole is not elastic and does not collapse. Pour the fermented dough on the chopping board sprinkled with dry flour, then gently knead it to exhaust the gas inside. Roll the mixed noodles into a rectangle with a rolling pin, so that the rolled noodles have the same thickness. The next step is the actual operation. My rolled noodles are not delicious, and the noodles are very thin. 10 Pour a proper amount of cooking oil on a large rolling surface and wipe it evenly with a scraper. 1 1 Sprinkle a layer of about 4 grams of salt, and be sure to sprinkle it evenly, otherwise this salty bite will not taste good. 12 finally sprinkle a layer of bitter bean powder, preferably evenly.

13 teaches you a little trick. It will be more symmetrical to sprinkle this bitter bean powder with the water outlet hole on the soymilk machine. 14 Roll up the rolled dough from bottom to top, and seal it tightly. 15 is then cut into even segments. (At this time, it is emphasized that the thickness of my roll is inconsistent, which leads to the thickness in the middle of the roll and the thickness on both sides. ) 16 every two faces are rolled up and placed. Press it with chopsticks. 18 then take out the wooden chopsticks, bend the two sides of the flour dough downward, pinch the bottom, and make a steamed bun with flowers. All the rolls are well made. 19 Put all the flower rolls into a cage covered with drawer cloth, cover it and ferment for 20 minutes. After 20 rounds of drinking, I can sell some steamed buns when they grow up. After the water is boiled, it can be steamed for about 15 minutes. 2 1 After steaming, stew for 2min, then open the lid and take out the steamed bread with flower rolls immediately to prevent the bottom from collapsing and soaking.