Cabbage ham bean dregs roll
The day before yesterday, I ground soybean milk to make bean curd. The leftover bean curd residue was first used to steam flower rolls. My flower scroll is not twisted well at all. I learned from a relative and failed to twist it well. Just twist these, and the rest of the dough will be directly steamed in the pot. The flower rolls with bean curd dregs have a special flavor.
Step 1 . Mix the flour and bean curd residue evenly
Step 2 . Mix yeast with warm water, add yeast and water to synthesize dough
Step 3 . Ferment in a warm place twice as large
Step 4 . Add an appropriate amount of flour alkali and soda water solution to adjust the sour taste, then add an appropriate amount of dry flour, knead well, and put aside to make hair again
Step 5 . Wash and chop the cabbage, use salt to kill the water, squeeze the water dry and set aside
Step 6 . Chopped ham sausage
Step 7 . Roll the dough into dough with a rolling pin
Step 8 . Apply a layer of vegetable oil
Step 9 . Spread cabbage and chopped ham sausage evenly and sprinkle with a little salt
Step 10 . Roll up from one end
Step 11 . Roll long strip
Step 12 . Cut into small pieces with a knife
Step 13 . Press down the dough roll with a chopstick
Step 14 . Hold the dough roll in your hand and knead both ends downward to form a flower roll
Step 15 . Put cold water into the pot, and place flower rolls at intervals
Step 16 . Bring to a boil over high heat and steam over medium heat for 15 to 20 minutes
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