Prepare food for the rolls in advance: common flour, baking powder, cold water, vegetable oil and salt. Specific method: 1. Prepare 300g of common flour in advance, add 3g of baking powder, mix by the river, and knead into dough after mixing. Cover with a wet rag and put it in a warm place to wake up to twice the size. 2. After waking up, knead the exhaust pipe below, divide it into 8 small doses after kneading, and knead the small doses into a flat circle. 3. Take a small dose and knead it into long strips, then flatten it, roll it thin with a rolling pin, brush a layer of vegetable oil on it, sprinkle a little edible salt, and fold it up like that from beginning to end. 4. Cut diagonally, remember not to disconnect. 5. press the wooden chopsticks to the sides. 6. the wooden chopsticks are squeezed hard in the middle. 7. Do a good job of cleaning the surface with wet rag or fresh-keeping bag on the back cover 10min. 8. Cook the cold water in the pot for about 15 minutes, and then simmer for about 5 minutes. 9. The flower roll steamed bread looks good and delicious. If you like it, you can have a look at it yourself at home.
Method of stuffing the snail meat: 1, blanch the snail, dig out the snail meat and chop it up, add salt, monosodium glutamate, yellow wine, sesame oil, eggs and minced onion and ginger into the meat sauce, and then stuff it into the snail shell. 2. Put the oil in the pot, stir-fry the onion and ginger slices, add the snail and spray the yellow wine, add the soy sauce, sugar, pepper and fresh soup, boil and skim off the floating foam, turn to low heat and simmer until crisp, turn on the fire and collect the juice until thick, and pour the sesame oil.