Any flower with green onion with green onion flower will definitely put a lot of it because... there is not a lot of chopped green onion, the small basin friend does not eat, share the recipe with everyone, please indicate the source哟????
The long green onions in the yard are soaked and cut to a clean and drained water.
Cut chopped green onion into baking powder and mix well to prevent yellowing during steaming
Add water, sugar, and yeast to the pot. Stir in the flour and vegetable oil and mix it into a snowflake. Start the group and start the time with the lucky cat and crossed gestures. At least 10 minutes, put the noodles into the fresh-keeping bag. Wake up for 8 minutes
Handle the white dough into a rectangle on the chopping board
Apply a piece of vegetable oil to the dough and spread a large amount of salt and white pepper. Use a rolling pin to spread the chopped green onion into the noodle.
Roll up from right to left, roll the dough down to the length you want, the longer the dough, the smaller the roll
Take the Chinese-style knives and push-pull the dough to cut the dough just like the bread. Cut the dough into the isosceles triangle. Don't cut it together.
Stand the cut dough and look at the top, not cut together.
Put the chopsticks in the middle of the dough and press down, but don't break the chopsticks.
Put it in the steamer and start the fermentation at room temperature or in the oven. If it is fermented at room temperature, cover it. If the oven is fermented, put the hot water under the oven.
After about one hour of fermentation, the dough becomes twice as large as the surface is still smooth, just fine. * If the fermentation is excessive, many small holes will be formed on the surface of the dough.
The water is boiled and steamed for 10 minutes, and it is immediately uncovered.
Steamed and immediately ate a good soft scent
* Ten minutes of noodles, you must use force, you can't be lazy (emphasis) * A maximum of 200 grams of powder at a time, so that you can see through, twilight, fermentation and steaming without problems. * If the dough is very good, the fermentation is very good, and the steam is good, you can directly uncover the pot, no need to rub for five minutes. * Fermentation time is best controlled for about one hour. Do not ferment time is too long. Too long will produce sourness. * Oil can be replaced by various oils, depending on your preference, usually with lard or corn oil. *When you eat hot, if you are cold, you will heat it again. If you can't eat it, let it cool and keep it sealed at room temperature. When you eat it, the water will boil and turn to the fire. It will be steamed for three minutes. You can also put it. The cold seal is frozen. When it is eaten, the water is boiled and turned into a fire. It is steamed for seven minutes.