Scallion Florets
by Sun 1968
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The yeast is melted in warm water for 5 minutes.
2. Add flour and sugar to knead into a smooth dough
3. Let the dough rise, it's almost ready in 2 hours
4. Chop the green onion into fines and set aside.
5. Knead the fermented dough into a smooth dough.
6. Use a rolling pin to roll the kneaded dough into a large piece of 0.2 cm.
7. Sprinkle scallion, salt, pepper powder, and salad oil evenly on the noodles
8. Roll up the dough sheet along the length to form a long strip.
9. Cut the noodle rolls into small pieces.
10. Make the small section into a Hanamaki shape. Cover with plastic wrap and allow for 30 minutes.
11. When the water is cold, put the Hanamaki raw material into the steamer, wait for the steam to count, and steam for 15 minutes to turn off the heat. Simmer for another 5 minutes and boil.
