Old Steam Dragon
By VicentaLakin
Those days, I missed the smell of my mother's steaming meat dragons for days. It's not the weekend. Come on. To say that there are not many of them now with old paste, but rather with some technical content. I learned it from Mom. It's old. It's really old
Recipe Recommendations
- medium-gluten flour 600 grams
- Fat and lean meat filling 200 grams
- salt 5 grams
- cooking wine 5 grams
- soybean paste 1.5 small spoon
- white sugar 3 grams
- chicken essence 4 grams
- edible oil 15 grams
- pepper powder 4 grams
- ginger 5 grams
- shallot 20 grams
- alkali noodles 10 grams
- soy sauce 10 grams
- salty and fresh
- steamed
- several hours
- senior
Steps for Old Steam Dragon
1
With a large bowl and face, old face fat, a little bit of water, and smooth noodles, covered with wet cloth and room temperature fermenting for about eight hours。
2
The noodles are fully fermented and there are many holes in them。
3
The fact that there are few holes in the upper part of the lasagna indicates that it is suitable。
4
Scratch the face, smooth it for 20 minutes。
5
Combination of meat: The meat is plattered in ginger, pepper powder, raw, soy sauce, salt, sugar, wine, edible oil, fully modulated。
6
Take a troupe, grow the squares, lay the meat on the face, and spread the onions。
7
From the end of the face, it turns into a meat dragon with a second awakening for an hour。
8
The whole waking-up meat dragon is in the big steam pan, and when it's boiled, it'll be 20 minutes。
9
Take it out and cut it。