Scallion oil rolls Method

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  1. Flour, eggs, yeast, a small Add a pinch of salt and an appropriate amount of warm water, stir into cotton wool, and knead into a dough of moderate softness and hardness.

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  2. Ferment until doubled in size.Just stick your finger with flour and poke a hole without shrinking.

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  3. Roll out the dough into a rectangular shape, touch it with Lao Gan Ma oil chili pepper, and sprinkle with chives , roll it up, don’t roll it too tightly.

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  4.Cut into small pieces.

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  5. Stack the two pieces together and press them down with chopsticks.

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  6.Pinch the two ends and twist them in opposite directions to tighten at the bottom.

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  7. Let the rolled flower rolls rise at room temperature for about ten minutes.

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  8.Cold water in the pot, bring to a boil over high heat, turn to medium to low heat and steam for about fifteen minutes, until simmering Wait five minutes before serving.