Chinese Food
Flower rolls with Scallion
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Yesterday, I heard Dad talk about the rolls he used to eat when he was a child. Layers of dough wrapped with the fragrance of onion and mixed with the fragrance of meat. The taste of long lost. Think about it and drool. As a foodie, of course, I'd like to have a taste. So I encouraged my father. Today, the whole family is busy. Ha ha. Have a taste. It can be a staple food or eaten alone. After finishing, one person ate three. One word. Fragrance.
Cooking ingredients
Cooking Steps
Step1:First of all, add flour and water according to the amount of dry and wet flour and the amount of flower rolls you want to make. It's better to add a little water to prevent more. I put a whole ladle of noodles and a bowl of water. Add some yeast to make dough. If you want nutrition, you can also add an egg. Live into a smooth dough and put it in a warm place to ferment. The temperature is usually 30 ℃ for an hour and a half. The dough will be twice the original size.
Step2:After the dough has been fermented for an hour, the stuffing can be mixed in half an hour. Wash and chop shallots. Peel and dice streaky pork.
Step3:Prepare a clean container and start mixing the stuffing. Put the prepared diced meat and chopped green onion in a small basin. Add salt, monosodium glutamate, pepper, chili powder, soy sauce and vegetable oil in turn. Then stir until well mixed.
Step4:When the stuffing is mixed, it's almost as good as hair. Insert it with your fingers and it won't rebound. Sprinkle some dry noodles on the vegetable board to prevent sticking. Take out the dough and divide it into two parts. Knead them into two round ones. The two big fat and white ones stand in line.
Step5:Roll the dough into a rectangle with a rolling pin. If you want more filling, roll it thin. Spread the mixed filling on the pastry. After spreading, roll it up from bottom to top. Roll it into a long cylinder. Finish.
Step6:⑥ put water on the steamer first. Turn off the fire at about 40 degrees. Spread the wet cloth on it. Then put the rolled flower rolls on it. Cover the cover of the steamer for secondary fermentation. It's about half an hour (because the temperature can't reach in winter, so fermentation before steaming can make the flower rolls more soft. It's not needed in summer). Then you can steam it in high heat. It will be out of the pot in half an hour.
Step7:⑦ a long steaming fresh one is out of the oven. Cut the steamed long flower roll into small ones and it's finished. It's fragrant. Let's try it_ <
Cooking tips:1. The stuffing can be put on your own. If you don't want to eat meat, you can only put chives (chives are better to be chives). Or add some other materials, such as ham cubes, meat floss, etc. you can put more chilies in children's shoes that like spicy food. Whatever you like. 2. The dough must be well distributed, or the finished product will be hard and not fragrant enough. 3. Do not cut and steam the rolled long strip, or it will flow and crack easily, and it is not easy to form when cutting. There are skills in making delicious dishes.
