Chinese Food
Fried rolls
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Every time I make a flower roll, I steam it in a steamer and eat it. Today I tried to make a fried flower roll in a non stick pot. It tastes good. The bottom is crispy and golden. It's very fragrant. Like friends can try oh.
Cooking ingredients
Cooking Steps
Step1:Add sugar and yeast to warm water and stir well until melted.
Step2:After mixing, pour into the flour and knead into a smooth and delicate dough. To achieve basin light, surface light and hand light
Step3:Cover with plastic wrap. Ferment in a warm place to twice the size.
Step4:The fermented dough is in a uniform honeycomb shape.
Step5:Cut the shallots into scallions. Pour in some oil and mix well. You can keep the green of the shallots.
Step6:Fully knead and exhaust the fermented dough. Roll it into thin slices with a rolling pin.
Step7:Brush evenly with a brush.
Step8:Sprinkle salt and spicy powder evenly. (if you don't like spicy food, you don't need spicy powder.)
Step9:Sprinkle some green onion..
Step10:Slowly roll it up from one end. Pinch it on both sides.
Step11:Cut into small pieces of the same size with a knife.
Step12:Take two dough pieces and fold them together. Press them down from the middle with chopsticks.
Step13:Hold both ends. At the same time, screw them in the opposite direction.
Step14:Put a little oil in the non stick pot. Put in the made flower roll.
Step15:Fry over medium and small heat to make the bottom slightly scorched.
Step16:Add some water. (not too much water. Just cover one third of the flower roll.)
Step17:Close the lid, boil the water, and simmer for about 15 minutes.
Step18:Finished product drawin
Step19:Finished product drawin
Step20:Finished product drawin
Cooking tips:The water absorption of flour is different. Adjust the dough according to its hardness. The dough used for making the flower roll should be moderate in hardness and softness. It's too hard and the taste is not soft. It's too soft and it's not easy to form. There are skills in making delicious dishes.
