1. Mix the noodles, flour, water, yeast, and form a smooth dough, and leave it to double its size. Just poke with your finger and don't retract. In summer, the dough will wake up quickly, and it will be ready in about an hour, so the dough should be kneaded one hour in advance for use.
2. Stewed chicken nuggets ingredients: chop half of three yellow chicken into small pieces, green red pepper, 1 stewed chicken bag, appropriate amount of green onions, 1/2 teaspoon of soy sauce, 3 teaspoons of light soy sauce, 20 grams of sugar, 5 cloves of garlic, and dried chili 1 handful of salt.
3. Slice ginger, cut green onion, chopped green onion, cut garlic into garlic diced, and wash dried chili.
4. Remove the seeds of the green and red pepper and cut into diamond-shaped pieces, and cut some green onions to increase the flavor.
5. Chopped chicken pieces in a pan under cold water.
6. After blanching thoroughly, remove it for later use.
7. Fry the sugar color, put a little cooking oil in the pan, add about 20 grams of sugar, and fry on low heat until it turns into a deep amber color.
8. After sautéing with sugar to dark amber, add the blanched chicken nuggets and stir-fry quickly evenly to make the chicken nuggets color.
9. After the chicken nuggets are colored, add green onion, ginger and garlic, and fry them to create a fragrant flavor.
10. Cook the cooking wine along the side of the pot, add 1/2 teaspoon of dark soy sauce, 3 teaspoons of light soy sauce, and stir again evenly.
11. Add hot water to the chicken nuggets, add appropriate amount of salt, dried chili, and stewed chicken material to bring it to a boil, then change to a low fire.
12. You can roll the noodles when the chicken nuggets are stewed. Knead the fermented dough on the chopping board, roll it into a thin dough, pour some oil, a little salt, and fold it on all four sides to make the oil evenly stick to the surface. In some areas, sprinkle some couma flour to increase the flavor.
13. After spreading the cooking oil, roll it up from one end and cut it into even small sections with a knife. The flower roll made by Zerui's mother is relatively small, about two centimeters in size.
14. Turn all the pasta into small flower rolls and put them on the chopping board to wake up for 10 minutes. You really won't turn over the rolls, and you can also put the cut small pasta into the pot directly after proofing it.
15. The xiaohuajuan is ready to wake up, and the chicken nuggets are simmered until they are almost mature.
16. It's time to put the flower rolls. Spread the proofed florets on top of the chicken nuggets, cover and simmer over medium heat. Don't worry about the simmered scallops, because they are braised, only the bottom touches a little bit of soup, and they are basically braised and steamed.
17. Cover the pot and simmer on a medium-low heat. For ten minutes, you can see that the hanamaki has started to swell through the glass lid. Change to low heat and continue to simmer for a few minutes.
18. When the time is up, the chicken is cooked and the hanami is cooked. Add the cut green and red peppers and green onions and stir fry until they are broken. At this time, you can squeeze the small Hanamaki with your hand to judge whether the Hanamaki is cooked. The Hanamaki is fluffy and rebounds quickly. The Hanamaki is cooked.
19. Finished product.
