Fresh spring onions from your own small vegetable garden are steamed, and the newly grown shallots in spring are tender and delicious. Using a fermentation to make pasta, the shape is more convenient, as long as the final fermentation is sufficient, it is just as soft and delicious.
By Ninh Wheat 96
<h2>Royalties</h2>
Medium gluten flour 300 g
Milk 200 g
1 tsp of yeast
Oil to taste
Salt to taste
Green onion to taste
<h2>Practice steps</h2>
1: Knead the flour and milk with yeast into a dough and let it rise in a warm place for 20 minutes to make the dough slacken significantly.
2: Cut the green onion into green onions.
3: Knead the slack dough well, roll out long cubes, sprinkle with salt and grease.
4: Fold up about 1/3 of the dough and cut into thin strips with a knife, do not cut off at the top.
5: Uncover the dough and sprinkle with green onions.
6. Roll up from top to bottom.
7: Cut into small pieces.
8, put into the steaming drawer, fermentation, because the dough has not undergone a fermentation, so it must be fully fermented, steamed out of the flower roll will be noisy.
9: Put cold water on the pot and steam for about 15 minutes.
<h2>Nutritional benefits of all-purpose flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst
Indications for the treatment of irritability, irritability, thirst, diarrhea, carbuncles, traumatic bleeding and burns.
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