Dragon
By VicentaLakin
The Dragon, it doesn't seem unique to Tianjin. The word "crawler" is often found in the one-week diet of our kindergarten, school canteens. My friends are also very fond of meat dragons, sometimes steaming. The pork is mixed up in a fermented face, and it's fertilized. Spring stench big dragon, good and good. The food is co-edged, easy to eat and delicious。
Recipe Recommendations
- pork stuffing 300g
- eggs one
- salt appropriate amount
- MSG appropriate amount
- yeast powder appropriate amount
- sesame oil appropriate amount
- wheat flour 300g
- oil appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Dragon
1
Wheat powder with yeast powder, water and noodles
2
Piggy pies with oil, salt, soy sauce, odor, ginger-max clockwise
3
Pour in the eggs and keep mixing
4
Smash it up and put onions on it
5
With sesame oil
6
♪ Wake up, nice face ♪
7
♪ The noodles grow round ♪
8
Put the made meat on the noodles
9
Spread the meat, evenly
10
Roll it from the side. A little bit of it in the roll, so as not to throw the meat out
11
And the two of them shall be firm in order to prevent the discharge of the water from falling out while it is steaming. Steam pots with cold water
12
It's about 30 minutes of steam. Steamed dragons are so fat
13
The dragons can eat in halfDragon Make Tips
One, to be a dragon, must be meat-oriented, not a lot of food, and the food is scattered. 2. The placement of eggs in the petals of the meat makes the meat more fragrance, better taste and more nutritious. 3 and the onions in the meat pie should not be added early, and the onions that are mixed over and over again taste bad. 4. The meat dragons must squeeze both heads in order to prevent the fluid from flowing out of the evaporation. 5. The meat dragons must be evaporated before they are fertilized, and then evaporated, and the juice will come out, affecting both the look and the taste. 6. Vapouring times vary according to the size and fineness of the dragons, and are measured by their maturity。