1. Flour mixed with sugar and cooking oil
2. Add yeast water (mix the water and yeast evenly) and stir to form a flocculent
3. Knead into a smooth dough
4. Put it in a fresh-keeping bag and let stand for 5 minutes
5. Stir chopped chives and baking soda cooking oil for later use
6. Roll the proofed dough into a rectangle with a thickness of 0.5cm
7. Brush oil and sprinkle salt, five spice powder, chopped green onion, fold it into a rectangular parallelepiped 8cm wide
8. Cutting agent, index finger two knuckles wide
9. The two medicines overlap, use chopsticks to press in the middle
10. Stretch the two sides slightly, then fold the two sides to the bottom of the dough and press it
11. In order to ferment and shape the paper, you can leave it alone and keep the distance between them. Fermentation is 45 minutes (the time is not fixed, the higher the room temperature, the shorter the fermentation time, my house is 20 degrees today). The volume of the fermented noodles becomes larger, 1.8 times the original volume, and there is no elasticity when pressed, and a little sour taste can be smelled.
12. After the fermentation is complete, turn on high heat. SAIC steams on medium high heat for 8 minutes and simmers for 1 minute, then boil.
13. Out of the pot.
Tips:1. Chopped green onion with baking soda and oil is to keep the green.
2. The fermented raw embryo will not collapse when steamed, and it is very soft.
