Dragon
By VicentaLakin
As they say, “28, hairy; 29, steamy”. In the northeast, on the 28th and 9th of January, the families were required to spray a few pots of white-battered buns, implying that the days were going on and that the coming year would be rich. This year's kids are going to eat a trick, remembering that school's steamed meat dragons are the best thing to remember for decades, and remember that class organizers found school canteens on the 35th year of school day, and they smelled a pot of meat back then. This year's big bun turned into a meat dragon. Wow, it tastes so good
Recipe Recommendations
- high-gluten flour 800g
- pork stuffing 400g
- oil appropriate amount
- salt appropriate amount
- seafood soy sauce appropriate amount
- onion appropriate amount
- spiced powder appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- baking soda a tablespoon
- salty and fresh
- steamed
- several hours
- senior
Steps for Dragon
1
It's the best fermentation with yeast one night ahead of schedule
2
A little bit of the old soup mixed in one direction, allowing the meat to fully absorb the juice of the old soup and to add oil, soy sauce, wine, fragrance, pepper powder
3
Add onions to mix
4
Powdered pork
5
One spoonful of soda powder to be watered with warm water and added to the well-developed noodle basins to be flat and flat
6
It's better to cut the face of both sides
7
Spaghetti is made of a chubby-sized agent, tweezed into pie, covered in pork, rolled up
8
15 minutes in the steam pan
9
A pot of fragrance and fragrance
10
Looks like an appetiteDragon Make Tips
Soda powder is slowly tried, rubbing, smelling no acid, and cutting is the best。