1. Dissolve the yeast in clean water
2. Pour into the flour
3. Knead into a smooth dough
4. Ferment in a warm and humid place to 2 times the size
5. Exhaust the fermented dough and knead it into a ball
6. Roll out the dough into large noodles
7. Brush with a thin layer of oil, sprinkle with chopped green onion, salt, and cumin powder
8. Roll up from bottom to top
9. Rolled up
10. Cut into equal pieces
11. Stack the two faces together
12. Press the chopsticks in the middle
13. Tidy up
14. Second fermentation for 20 minutes
15. Put it in a steamer and steam for ten minutes
16. Steamed
Tips:The ratio of noodles to water is 2:1, this formula is relatively small, and the ingredients can be doubled if there are more people
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