1. In the evening of the first day, prepare the flour and old pasta.
2. Tear the starter into small pieces and add it to the flour, pour in 230 grams of warm water, and knead it into a smooth dough.
3. The dough is kneaded.
4. Knead the dough, cover it with plastic wrap, and leave it to ferment indoors for one night (now my room temperature is 18 degrees). Because the old noodles are used for fermentation, the fermentation time is relatively long. The current room temperature is about 10 hours.
5. The fermented dough is exhausted.
6. Add edible alkali and knead the dough again.
7. Soak the chopped green onion in alkaline water for 10 minutes (so that the chopped green onion in the steamed chopped green onion roll can keep the green color and will not change color).
8. Drain the water and set aside.
9. Roll the kneaded dough into a rectangular dough sheet.
10. Brush with oil.
11. Sprinkle salt evenly.
12. Covered with chopped green onions.
13. Roll into long strips.
14. Cut into uniform small doses.
15. With the incision facing upwards, use scissors to cut a cross shape.
16. Make the embryos one by one.
17. Put it in the steamer and let it rise again for 20 minutes.
18. After the steam comes out of the cold water, steam it for 15 minutes and then steam it for 5 minutes.
19. All right.
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