Cooking Steps

1. 

   Step1:Two small bowls of flour and a spoonful of angel baking powde

2. 

   Step2:Add warm water of about 50 ℃ (a little hot) and good noodles. Cover the fermentation for about an hour

3. 

   Step3:After making the dough, knead a small amount of edible alkali. Knead the dough repeatedly to remove the air inside

4. 

   Step4:Cut the dough into two parts. Take half of the dough and roll it into the square in the picture. Then sprinkle oil, dry noodles and salt. Fold the face to make the oil, dry noodles and salt evenly spread on the face. Finally fold it into three parts, as shown in the picture

5. 

   Step5:The folded surface is evenly cut into small strips like this, and then three in a pile (pay attention to the number when cutting

6. 

   Step6:The play is coming. Press the three stacks of faces down from the middle with chopsticks (don't use too much force). Draw out chopsticks and put them under the face as shown in the figure. Then roll them up as shown in Figure 3. Turn them clockwise as shown in Figure 4. Put them on the board and press them down with chopsticks. Draw out chopsticks and you will be OK

7. 

   Step7:Put it on the drawer and let it go for about 5 minutes. Put it aside a little. Otherwise, the steamed rolls will stick together (you have to boil water in the meantime)

8. 

   Step8:(this is the old picture I took before) I have a unique secret recipe - too many cages are too crowded and I don't want to steam them in two cages. This accumulates the corn leaves that are usually cooked. Don't throw them. It's natural cage cloth if you wash them thoroughly.

9. 

   Step9:When the water is boiled, steam it in a cage. It's about 12 minutes. I'll steam it. Five salt and five five fragrant powder

10. 

    Step10:I'll have a nice look at the end. Yeah A kind of Complet