Ingredients

250 grams of flour

2 pieces of chicken breast

ingredients

yeast barm

2 grams

sausage

1 root

seasoning

salt

of appropriate amount

scallion

Section 3

sesame oil

of appropriate amount

The practice of thousands of silk rolls

Material assembly drawing:

1. The yeast powder is melted with warm water and poured into the flour. Knead the dough with warm water, and put it aside to wake it up (the leavening time depends on the room temperature, and it usually takes 2~3 hours in autumn and winter).

2. When the dough is twice as big. Start dicing the onion and ham.

3. Put the chicken breast in the pot and cook it.

4. Dice the cooked chicken breast for later use.

5. Put diced chives, diced ham and diced chicken breast together, add appropriate amount of salt and mix well.

6. Knead the dough a few times and knead the bubbles in the dough.

7. Sprinkle a little dry flour and roll the noodles into a rectangle. The thinner the dough is rolled, the thinner the rolled silk will be.

8. Brush a layer of sesame oil on the rolled surface, or use salad oil or peanut oil.

9. Sprinkle the diced dough evenly and pat it gently with your hand to make the diced dough and dough blend together better.

10. Roll the noodles along one side and roll them into rolls.

1 1. Remove the uneven tip.

12. Cut four knives first, but don't cut them off, and cut them off with the fifth knife.

13. Pick up the cut noodles and slowly roll them with both hands.

14. The two ends of the dough are crossed together and placed on the chopping board for shaping.

15. After all the scrolls are finished, it will be 10 minute. Boil the water in the pot, and steam it on high fire for 15 minutes.