Beijing Dragon
By VicentaLakin
The old Beijing Dragon is also called Lazy Dragon and is one of Beijing's traditional pasta. Why are you called Lazy Dragon? It is said that because a lazy person is in trouble with the buns, he has left the whole noodle open, he has the meat code on it, he has been fertilized and has saved a lot of work. It's made of meat. It's shaped like a dragon. It's called a dragon. First time you learn to be a meat dragon, do it with your feelings! I thought I'd put more meat on it, split the dough into two pieces, have a small amount of it, and the skin is too thin
Recipe Recommendations
- pork paste 180G
- acaroid 180G
- yeast 2g
- cooking wine 1 scoop
- sugar Half a teaspoon
- chicken powder 1 scoop
- soy sauce 1 scoop
- salt a little
- sesame oil half a spoonful
- ginger 1 scoop
- salty and fresh
- steamed
- several hours
- simple
Steps for Beijing Dragon
1
Buy back ready-made pork mud to mix wine, ginger juice, raw smoke, perfume, salt and sugar, chicken powder in one direction. Power
2
The flour is filled with fermented jelly
3
Then we'll add a proper amount of water and noodles
4
It ferments twice as big in warmth
5
I'm going to break the noodles into two loose 15 minutes
6
I'd better have my skin in half a centimetre
7
Equilibrium
8
Roll it up slowly and squeeze it tight
9
Add warm water to the pot and put the dragon in the steam cage for a second fermentation
10
After the fermentation, the fire evaporates for 15 minutes and 5 minutes
11
Just take it out and cut it downBeijing Dragon Make Tips
I've split my dough into two, and the little noodles are too thin to feel like nothing