Put the yeast into a small bowl and activate it with a small amount of warm water, not exceeding the temperature of your hands. Then pour into the flour, add enough water to knead the flour into a soft and smooth dough, put it in a container, cover it and ferment for about 1 hour, and the dough will double. The specific fermentation time is related to temperature and humidity, and the fermentation is good.
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Well-made dough does not rebound or collapse when poked with fingers, showing a uniform sponge nest shape.
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Put the dough on the panel, knead the dough with dry powder and exhaust, so that the dough becomes smooth and firm again.
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Roll the dough into a big piece.
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Sprinkle with oil.
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Apply oil evenly.
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Sprinkle a layer of salt evenly.
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Sprinkle another layer of chopped green onion.
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Roll up and fold the patch from one end to the other. It is thick and thin.
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Cut into equal-width parts and stack the two doses of medicine together.
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Take a chopstick and put it in the middle of the noodles along the direction of the incision.
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Press hard to make the level roll up.
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Take off the chopsticks, pinch the left and right ends of the face a little longer, then bend the ends to the end and knead them.
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Put the prepared embryo on the steamer. Add water to the bottom of the pot, heat to 70-80 degrees, turn off the fire, put the steamer into the pot, cover it, and ferment for the second time for 10-20 minutes until the dough embryo is round and expands to 1.5 times.
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Steam on high fire 15 minutes.
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Turn off the fire and wait for 2 minutes to uncover the pot.
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