Ham and Scallion Roll
1.
I used the noodles (the piece left over from the last time I made it), soak it in water
2.
Add two bowls of spiky flour to the basin
3.
Add half a bowl of cornmeal
4.
Water and evenly
5.
Knead into dough
6.
Put the lid on, cover it with a quilt and place it in a warm place. Every time I make it, I make it in the afternoon and the next morning.
7.
The noodles are ready, honeycomb-shaped, with a sour taste. Put the noodle soda and baking soda in a bowl to dilute with water, add little by little to the noodles, until the noodles are not sour
8.
Add a little flour and knead into a dough. Put the lid on and wake up for 10 minutes
9.
In the process of sowing the noodles, chop the green onions and the ham, and put them in a bowl for later use
10.
After the dough wakes up, roll it out into thin slices
11.
Sprinkle some salt first, roll it with a rolling pin, so that the salt will not fall off easily, brush with a layer of oil, sprinkle with chopped green onion and ham
12.
Roll up from one end
13.
After rolling
14.
It's breaking into a short paragraph
15.
Rolled into Hanamaki
16.
Put the water in the pot to boil, put the hanaki in the pot, separate each one, and it will send out during the steaming process.
17.
Cover the lid and cover the edge of the pot with a rag to prevent air leakage. Steam for 20 minutes
18.
Out of the pot!
Tips:
When adding the lye water, add it little by little, otherwise the steamed Hanamaki will turn yellow if the alkali is too big, you can taste it with your mouth to distinguish if there is sourness
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