Chive Rolls
Overview
Chive rolls are the most common noodle dish and are loved by everyone. For example, my mother is not interested in steamed buns and prefers scallion rolls. I didn't like to eat it before, but I have to try it when I make it myself. The light aroma of wheat, coupled with the salty aroma of scallion and salt, is really good!
Tags
Ingredients
Steps
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After the flour and water are mixed into a smooth dough, cover it with plastic wrap and ferment until it doubles in size.
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Take it out and knead it evenly, remove the air, roll it into a square dough, and brush it with a thin layer of oil
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Sprinkle with salt and sprinkle with chopped green onion
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Roll it up from bottom to top and tighten the seal
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Cut evenly into small pieces
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Stack 2 together
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Use chopsticks to make a deep groove in the middle
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Press the thumbs of both hands into the groove and stretch it a little toward both ends
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Then twist it to the opposite square
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Then connect the end to the end, and the flower shape will come out
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Finally, put the prepared dough into a steamer to ferment for 15 minutes, then add cold water to the pot and steam over medium heat for about 15 minutes. Turn off the heat and then remove the lid after 3 minutes.
