Sausage Dragon
By VicentaLakin
Tastes so good that I can't eat half when I'm ready for breakfast this morning! The only flaw in the smell of sauce is that I didn't press the pressure when I was curling up the meat, and I cut too much. Food and love
Recipe Recommendations
- medium-gluten flour 500G
- carrots appropriate amount
- qingshui appropriate amount
- yeast 5g
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- sweet sauce appropriate amount
- rice vinegar appropriate amount
Steps for Sausage Dragon
1
The flour is sifted
2
The yeast warm water splits, five minutes still, pours into the flour, rubs it in the smooth
3
It ferments twice as much in the still warmth
4
Scratch the onions, put more on the onions
5
Add wine, old smoke, sweet noodle, pepper, rice vinegar, chicken
6
♪ And then the meat ♪
7
when the noodle wakes up, take out the acoustic exhaust, and use the acoustic stick to form a rectangular shape similar to the acre, thicker than about 1 cm
8
Lay the meat on the skin, evenly, evenly, with spoons to avoid an uneven distribution. Leave room
9
Turn it on, roll it around, press it in the middle, roll it in the second, see how big it is
10
After the roll
11
Put it in the steam pan, I put cool water in it, but hot water can be cold, steamed for about 20 minutes, fire. You scared me when you opened the pot! It's alive and it's flying away
12
The giant meat dragon, the scent is dead
13
Open it while it's hot
14
Big! SpecialSausage Dragon Make Tips
1. Minced carrots are optional. The meat filling is soft, and adding carrots gives it a bit of a crunch, which is very nice and lightly sweet. 2. When rolling, be sure to press it tight and firm; otherwise, it is very difficult to handle when slicing. Also, the amount of meat filling should be moderate; I really added too much... the meat filling was so thick at the end~