A steam dragon
By VicentaLakin
Tastes from childhood memory are very good for children and the elderly。
Recipe Recommendations
- flour appropriate amount
- lean meat filling appropriate amount
- yeast appropriate amount
- eggs appropriate amount
- yellow wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- ginger appropriate amount
- green onion appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for A steam dragon
1
The warm watered yeasts, and the face, rubbing the flour into a noodle and covering it with a warm membranes, emit 1.5 to 2 times larger。
2
Preparation of meat pies: Skinned meat is fed into a small amount of cooking wine, salt, raw, old smoked, an egg (which can also be purified with eggs), onions, ginger ax and perfumes, and stirs up in one direction with chopsticks (those who like to add vegetables can also add a small amount of vegetable shredded with less juice, which I add with a little bit of torn onion)。
3
A nice, hairy noodle, a little air and a little air, and a little square。
4
Lay the meat on it。
5
This is as shown in the figure (three times)。
6
Keep your mouth shut and keep the meat from falling out。
7
Steaming takes the form of cold-water steaming pans, fire, and 20 minutes after steaming (the duration increases or decreases, as appropriate, depending on the volume of the rolls)。
8
Cut, plate, very good, with a bowl of porridge, a plate of vegetables, all set。