1. Put the yeast powder into a bowl, add warm water and stir to form yeast water.
2. Take an appropriate amount of flour into the container, pour in the yeast water and clean water and stir evenly with chopsticks
3. Make the dough and leave it in a warm place to ferment
4. The fermented dough is twice as large as the original after it is expanded, which means that the fermentation is successful.
5. Take an appropriate amount of edible alkali into a bowl, stir evenly with warm water and dilute it into alkali water
6. Pour the diluted alkaline water into the container of the yeast dough
7. Pour the diluted alkaline water into the container of yeast dough, spread dry flour on the cutting board, and knead the fermented noodles and alkaline water quickly on the cutting board evenly
8. If you want the steamed Hanamaki to be soft and delicious, it takes more than 10 minutes to knead the noodles
9. The kneaded dough can be rolled into a square or round dough with a rolling pin.
10. Sprinkle the right amount of salt on the rolled dough according to your taste
11. Roll it gently with a rolling pin to make the salt particles stick to the dough
12. Pour the right amount of peanut oil on the dough
13. Fold the four corners of the dough in half to spread the oil evenly
14. Evenly spread the dough and roll it into a roll
15. Use a knife to cut long and short even noodles
16. Press the two pieces of the cut noodles together, pinch the two ends of the noodles with the thumb and middle finger of both hands and gently stretch it
17. Then turn your hands in the opposite direction and squeeze tightly.
18. Put clean corn leaves on the underside of the finished Hanamaki, add enough water to the steamer, put the Hanamaki on the steaming curtain, cover the pot and let it stand for 20 minutes
19. Turn on the ignition switch to start steaming. After the steamer is on the steam, start to count for about 15 minutes to turn off the fire and get out of the steamer.
20. The finished product!
