Hanamaki
by Amy5073
Favorite
Difficulty
Normal
Time
1h
Serving
3
Green onion roll is one of my favorite pasta
1. First ferment the flour, this is the picture I have fermented (pressing it with my fingers will not rise immediately, indicating that the fermenting is done)
2. Knead the fermented dough into a round shape by hand, roll it into a large round piece with a rolling pin, and then spread a layer of cooking oil on the round piece, and then spread the chili sauce and sprinkle with flowers.
3. Roll up into strips (it's best to roll it up, hold it with your hands so that the chopped green onion will not be scattered)
4. Use a knife (horizontal) to cut into pieces of the same size as much as possible.
5. Take two small rolls and stack them together and press the middle of the chopsticks. Then pinch the ends together.
Tips:1. When making noodles, the yeast can be stirred with a small amount of water and then poured into the flour to facilitate fermentation. \n2, the noodles will last for more than two hours in summer, and about three to four hours in winter. \n3. Don't turn on the fire when you wake up for the second time, just add water to the pot (used when steaming for a while), put on the steamer, put gauze, and put on the whole shape
