How to make Sichuan pepper leaf rolls

When the temperature difference between morning and evening is large, the gastrointestinal tract becomes very picky, and a good dish is essential. Learning to make Sichuan pepper leaf rolls is a must-have trick for every good mother. Remember to add a small amount of ginger and garlic during the cooking process. Friends who don’t like peppers should not add it, otherwise it will affect the taste.

1. Prepare the materials. Put 5 grams of baking powder into 30℃ warm water and soak the pepper leaves for 30 minutes in advance.

2. Pour the yeast water into the flour, slowly add 200 grams of warm water, and knead into a smooth dough. Cover with plastic wrap and let rise at room temperature until doubled in size.

3. After 30 minutes, there are many wasp eyes on the surface of the dough, and it is fermented.

4. In summer, to prevent the dough from swelling and becoming sour, dip your hands in alkaline water and knead the dough, then let it rest for about 10 minutes.

5. Chop the pepper leaves and set aside.

6. Roll the dough into thin slices, brush with oil, and sprinkle with salt and pepper leaves.

7. Roll into a long strip. Divide into small sections.

8. Take a dough and press it in the middle with chopsticks.

9. Twist your hands in opposite directions and pinch both ends tightly.

10. Place the dough in the steamer and let it rise for 15 minutes. Steam over high heat for 15 minutes, then simmer for 5 minutes.

11. It’s out of the pot! A special pepper aroma hits your nose

12. Finished product picture.

Even if not for ourselves, we should still cook for the sake of our family's health. The method of making Sichuan pepper leaf rolls is very simple and is also good for health.