1. Put in 300 grams of all-purpose flour, add yeast, and sugar
2. Add a small amount of water several times
3. Finally knead it into a smooth dough
4. Fermentation at room temperature, now it’s about an hour in this weather
5. Inside is such a honeycomb shape
6. Add the right amount of flour, I added about 30 grams
7. Knead again into a smooth dough
8. Chop the green onion leaves and dice the mustard
9. Divide the dough into two pieces so that it is easy to roll out, otherwise it’s too big to roll out
10. Roll out rectangular dough pieces one by one
11. Pour the right amount of peanut oil on the dough
12. Spread evenly
13. Sprinkle with green onion leaves, mustard diced, and some salt
14. Roll up from bottom to top
15. After the roll is finished, cut into such a ladder row
16. Put the short side up and press it with chopsticks
17. Take out the chopsticks and make them in sequence like this
18. Put a small amount of peanut oil in the pot, put in the small flower rolls
19. Cover the pan and fry for about two or three minutes
20. Open the lid and pour a small amount of water
21. Cover the pan again and fry for about six or seven minutes
22. When the water dries, open the lid of the pot after hearing a sizzling sound, and the white and fat little Hanamaki will be ready.
23. Add one, there is banana-flavored rice crust
24. Haha, I couldn't help but ate two as soon as I got out of the pot😋️
25. The green onions, the slightly spicy of mustard, and the crispy bottom, make it fragrant when you eat it on empty mouth.
26. Served with a bowl of white rice porridge, as a breakfast, very good, you have no problem with milk 😁️
27. 😉️
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