Chinese Food
Dried sausage rolls
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My daughter likes to eat flower rolls, but it's hard to buy delicious hand-made flower rolls in the market. Under the long-distance guidance of my old classmate, Miss Liu, after a series of filling attempts, I finally steamed the fragrant air-dried sausage flower rolls. The whole family likes to eat them. Haha. The reason why we use the air-dried sausage is that the oil of the air-dried sausage is big. The fragrance can soak the whole flower roll. It's not greasy to eat.
Cooking ingredients
Cooking Steps
Step1:Warm water and flour [500g flour, 10g yeast, 10g sugar]. About 30min of dough development [depends on indoor temperature].
Step2:Air dry the intestines, chop the scallions, put in the oil, thirteen spices, salt and chicken essence and mix them for standby. Roll the dough into a cake. Sprinkle the meat stuffing and roll it up. Cut it short and roll it up.
Step3:Boil the water in the pot. Turn off the fire. Put the curled flowers into the pot. Ferment for 5 minutes. Ignite. Turn off the fire for 12 minutes after steaming. Turn on the pot for 5 minutes and then serve.
Cooking tips:There are skills in making delicious dishes.
