What are the practices of the rolls, and what are the practices of the rolls?

Ingredients need to be prepared: 400 grams of flour, 210 grams of warm water, 4 grams of yeast, 20 grams of sugar, appropriate amount of green onion, appropriate amount of scallion oil, appropriate amount of cooked sesame seeds, appropriate amount of oil, appropriate amount of salt, 100 grams of cold water.

Preparation of fried scallion oil rolls:

1. Warm sugar yeast and let stand for 10 minutes.

2. Add flour and knead into a dough.

3. Flatten the dough by hand.

4. Roll out the dough into a rectangle.

5. Brush with scallion oil, sprinkle with salt and sprinkle with chopped green onions.

<> centimeter section, press it with chopsticks in the middle, pinch the two ends, and twist it a few times in the opposite direction.

8. Put oil, just wet the bottom of the pot. Let the pot rise for 30 minutes.

9. Fry over medium-low heat for 3 minutes without covering the lid until the bottom is slightly yellow. Turn down the heat, pour 100g of cold water along the edge of the pot, quickly cover the pot and fry for another 7 minutes.

10. Sprinkle sesame seeds, uncovered, fry for another 2 minutes, remove from the pan.

Bean noodle rolls are a traditional snack in old Beijing. I've always liked to eat bean noodle rolls, and I remember when I was a child, I always sold them on hawker carts and alleys, and they were usually sold together with cold cakes and fried cakes. Later, I learned that if the bean noodle roll is filled with bean paste, it has a resounding name "donkey rolling".

The bean noodle rolls are soft and glutinous, sweet and delicious, so learn how to make the bean noodle rolls.

Ingredients: 120 grams of rice noodles, 10 grams of sugar, 100 grams of hot water.

Excipients: 50 grams of soybean flour, 15 grams of brown sugar.

The method of bean noodle rolls is one:

1. Melt the sugar in hot water, mix it with the rice noodles, and knead it into a ball.

2. Steam in a steamer for about 20 minutes.

3. Heat the pot, stir-fry the soybean noodles and brown sugar over low heat, and stir-fry continuously for about 5 minutes until the color becomes darker.

4. Because the fried soybean noodles have some small bumps, use a blender to beat the soybean noodles.

5. Take out the steamed dough and let it cool without burning your hands.

6. Roll out the steamed dough into thin slices.

7. Evenly coat soybean noodles on the dough sheet, and coat the front and back sides evenly.

8. Now roll it into a roll, cut it into small pieces with a knife, and the bean noodle rolls are ready to eat.

1.Place the flour in a container along with the yeast.

2.Slowly add an appropriate amount of water and stir until it becomes flocculent.

3.Knead into a smooth dough and put it in a warm place to rise times.

4.It's done.

5.Remove the dough to expel the gas and knead until smooth.

6.Roll out into large sheets of dough.

7.Spread the cooking oil evenly and sprinkle the surface with salt.

8.Roll tightly from one end.

9.Rolled up appearance.

10.Cut into appropriately sized segments.

11.Place on a greased steamer and put it in a pot to ferment for a second time.

12.After serving, steam for 15 minutes, turn off the heat, and simmer for 3 minutes.

Rolls are a type of pasta in the north. Roll out the dough into a large sheet, brush it with a layer of oil, sprinkle with seasonings such as salt, thirteen spices or pretzels, roll the dough from one end and cut it into strips with a knife. After cutting, three or four noodles are placed next to each other, the two ends are pinched tightly and the noodles are glued together, and then placed on top of the freshly cooked dish, the stew below, and the rolls on top, and the rolls are cooked when the dish is cooked.

That's why it's also called a pot of fresh. Staple food and dishes are ready in one pot!

Ingredients: 150 grams of white flour. Excipients: 1 horn melon, 2 eggs, appropriate amount of fish balls, appropriate amount of oil, appropriate amount of monosodium glutamate, appropriate amount of chicken essence, appropriate amount of salt.

Steps: 1. Materials that every family has.

2. Just stir all the ingredients well.

3. Put some Angel when mixing the dough, and you can roll the dough after half an hour.

4. Just put the stuffing evenly on the line.

5. Be careful to expose the stuffing when beating.

6. Cut it casually.

7. Steam for 15 minutes.

<>1. Appropriate amount of flour, appropriate amount of yeast, appropriate amount of edible oil, appropriate amount of salt. Reading the debate.

2. Put the flour and yeast together in a container, slowly add an appropriate amount of water, and stir into a flocculent.

3. Knead into a smooth dough, put it in a warm place to ferment times, when it is ready, take out the dough to discharge the gas, knead it until smooth, and roll it into a large thin dough sheet.

4. Evenly smear with cooking oil, sprinkle salt on the surface, roll tightly from one end, roll it well, and cut it into appropriate size segments.

5. Put it on the greased steaming drawer and put it into the pot for the second fermentation chain.

6. After the boy is shortaged, steam for 15 minutes, turn off the heat, and simmer for 3 minutes.

1.Ingredients: 100 grams of tofu skin, 300 grams of pork.

2.Excipients: oil, salt, soy sauce, green onion, ginger, five-spice powder, starch, tea, sugar.

3. Chop lean pork with green onion and ginger into meat sauce.

4.Add salt, soy sauce, starch, five-spice powder, and appropriate amount of water and stir.

5. Spread the tofu skin and smear the meat.

6.Roll up from one end.

7.Put the rolled meat rolls in a steamer and steam for 20 minutes.

8.Remove after steaming.

9.Put the tea and sugar in a large iron pot.

10.Put the bean skin rolls. If there is a shelf, it is better to put a shelf and put the bean skin rolls on the shelf; Cover the pot, turn on the high heat, watch for white smoke in the pot, turn off the heat, and simmer for 5 minutes to smoke.

1.Smoked tofu wraps. Slice and eat.

The method is as follows: 1. Ingredients: flour, cabbage, yeast, salt, blended oil, baking soda;

2. Melt the yeast spine with warm water, pour in flour and add water and noodles;

3. Knead the dough and leave it in a warm place for 2 hours;

4. Mix well with baking soda aqueous solution, add a little dry flour and knead it into a smooth dough, and put it aside to make it again;

5. Wash and chop the cabbage, squeeze out the water and set aside;

6. Knead the dough again and roll it out with a rolling pin;

7. Apply another layer of vegetable oil, and then apply another layer of vegetable oil;

8. Roll up from one end, roll up from one end, and cut into small pieces with a knife;

9. Put the cabbage cherry blossom and cherry blossom rolls in the steamer at intervals, boil the pot over high heat, turn to medium-low heat and steam for 20 minutes.

The preparation of the bean noodle rolls is as follows: dust closedPreparation: 200 grams of Jiang rice noodles, 100 grams of soybean noodles 150 grams, 200 grams of yellow rice noodles, appropriate amount of red bean paste, about 350 grams of warm water.

1. Yellow rice noodles, Jiang rice noodles, and soybean noodles are well measured and set aside.

2. Add 160 grams of water slightly warmer than warm water to each of the yellow rice noodles and Jiang rice noodles and knead them into a smooth dough.

3. Beat the yellow rice dough and Jiangmi hemp dough into dough.

4. Steam in boiling water for 15 20 minutes in the basket drawer.

5. During the steaming process, put the soybean noodles in a non-stick pan and fry them until golden brown, and you can smell the flavor of the beans.

6. This is fried soybean noodles and red bean paste made in advance.

7. Take it out after steaming, put it on the soybean noodles while it is hot and knead it into a dough.

8. Roll out the rectangular dough separately. Sprinkle soybean flour while rolling.

9. Roll tightly along the long side, and sprinkle the soybean chain surface while the side is thin. This one is yellow rice noodles.

10. This is Jiangmi noodles, evenly coated with red bean paste.

11. Roll tightly along the long side, and then cut into pieces, cutting them quickly to prevent the knife from sticking.

12. The finished bean noodle roll is completed.

Ingredient breakdownGlutinous rice flour, soybean flour, sugar.

Steps to prepare the bean noodle rolls1.Main and auxiliary materials: glutinous rice flour, soybean flour.

2.Glutinous rice flour is stirred with water to form a batter.

3.After adding the sugar, continue to stir well.

4.Place in a pressure cooker and steam for 15 minutes.

5.Then stir up and down once to make it easier to cook evenly.

6.Steam for another 15 minutes and <>

7.Remove and let cool.

8.Put the soybean noodles in a pot and stir-fry over low heat.

9.Stir-fry until the soybean noodles are slightly browned.

10.Sift the fried soybean noodles.

11.Place cooked soybean noodles on a cutting board.

12.Place the cooled glutinous rice cake on top.

13.Dip the soybean flour evenly and roll it out into a 1cm thick cake.

14.Roll it up and celebrate it.

15.Cut into sections to form a bean noodle roll.

16。Serve on a plate.

The Manchus have a traditional noodle dish called bean noodle rolls, also known as bean noodle dumplings. It is often used as an offering when worshipping the gods. How to make the bean noodle rolls:

The yellow rice is soaked in water and ground into noodles, mixed evenly, rolled into thin slices, steamed in the pot, and then fried and ground into noodles by Yumin Lao Na Jian, evenly sprinkled on it, rolled up and cut into 1-2 inch long rolls with a knife, its color is golden, and the food is sticky and fragrant.