Pepper Leaf Roll

Pepper Leaf Roll

1. Add a small amount of white saccharification to the yeast powder in warm water to melt the noodles.

2. Knead the dough, cover and proof for half an hour.

3. Wash and chop dried pepper leaves.

4. Take an appropriate amount of the proofed noodles, roll them into a thickness of 3 mm, sprinkle with the cut pepper leaves, appropriate amount of salt, and cooking oil (rapeseed oil is better)

5. Fold in half and wipe evenly.

6. Roll up from one end.

7. Roll into strips, cut into 10 cm long sections, and cut in the middle of the cut long sections.

8. Pick up the cut half, fold it in half with chopsticks in the middle, pinch the two ends together, twist the chopping board in a circle and compact it with chopsticks, then pull out the chopsticks.

9. Proof for another 20 minutes after making the Hanamaki.

10. Hanamaki that wakes up well.

11. Steam in the cold water pot and steam for 15-20 minutes according to the size of the Hanamaki. Turn off the heat and simmer for two or three minutes before opening the lid!

12. Out of the pot

13. 👌

14. Xuan is soft and spicy.

Tips:

There are detailed recipes for past recipes that don’t know how to make noodles.