Old Beijing Lazy Dragon
By VicentaLakin
Meat Dragon, also called Lazy Dragon, is one of Beijing's special noodles. It tastes like nothing. There used to be laziness at breakfast in the cafeteria. It is always popular compared to other staples, and it's just a little late and it's over, not to mention the disappointment. It's simpler than a bun. In particular, the technique is low-tech, and even the kitchen white can easily handle it。
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- simple
Steps for Old Beijing Lazy Dragon
1
The yeast joins the warm water, and it pours into the flour and becomes a flounder, not too soft, with a lid on, and ferments around an hour in the warm, until the head is twice the size。2
Take the time of the hair, make the pie. Onions cut, added to the meat pie, added salt five grams, sauce four spoons, eggs two, white pepper powder a little bit, and garlic paste modulated。
3
Take off the fermented noodles, rub it on the board, exhaust. If you like chewing, the process can take a little longer, and it can help increase the resilience of the face。
4
it's twilight, thick about 8 mm。
5
We'll put the tatters on the cake。
6
Start with a roll, then seal it horizontally and squeeze it。
7
Water in the pan, wet drawers in the drawer, laziness dragons in, lids on, and a second hair for about 20 minutes. Fire, air and light fire, 15 minutes evaporation and 2 minutes suffocation。
8
Out of the pot. Cut in。