sweet potato flour
Onions, garlic, ginger
dark soy sauce
How to make the fine flour steamed rolls with sauce aroma
Chopped onion, ginger and garlic and mix with a little cooking oil to lock in the moisture
Soak the vermicelli and cook in a pan for three minutes. Crumble into 1cm lengths, add old soya sauce, spices, salt and cooking oil to taste and mix well.
Warm water and dough, wake up for about 20 minutes. Roll it out to be larger than toast Place the filling in the middle, leaving the top section uncovered, and fold it over.
Fold it over again and cover the bottom edge, pinch the ends and press the dough gently to meet.
Steam the dough in a steamer basket over high heat for 15 minutes.
The rolls get fatter when they’re cooked.
The steamed flour rolls with the aroma of sauce are done! The chew is Q-tipped and saucy! It’s delicious! A little balsamic vinegar goes great with it!