1. Cut the chives into small pieces, add cooking oil and salt, mix well and set aside. Add a little more cooking oil in moderation, it will be more fragrant.
2. Mix flour, water, and yeast, knead into a smooth dough, cover with plastic wrap and wake up for 15 minutes. Be sure to cover with plastic wrap or a damp cloth to prevent the epidermis from drying out.
3. Knead the dough once to exhaust, then roll it out and sprinkle with the mixed chives. Try to make the noodles evenly coated with oil to taste better.
4. Roll up from top to bottom. Don't press too much, just roll it up naturally.
5. Cut into small pieces of similar size. It is best to be similar in size, so that not only does it look good, but also the steaming time is the same.
6. Stack the two together; press one in the middle with chopsticks. Press to the bottom, but don't press it off.
7. Don't break it, that's it
8. Put it in the steamer and let it rise for about 15 minutes. Now the weather is hot and the fermentation is very fast. If the temperature is low, prolong the proofing time and ferment to double the original size.
9. Steam on high heat for about 15 minutes, then simmer for a while. I use a folding steamer that can steam two layers at a time.
10. Out of the pot
Tips:Do not add water all at once, increase or decrease the amount of water according to the water absorption of the flour.