Old Beijing meat dragons
By VicentaLakin
Old Beijing meat dragons, also known as “Land Dragons”, in the old Beijing custom, the February two dragons head up to eat some lazy dragons, who are said to be able to remove spring slugs after eating such pasta, making them particularly virile for a year. It's called a meat dragon, but it's a long-form roll that's evaporated, and it's made of thin hair, and it's put on a nice meat pie, and it's grown into a strip, and it's in a cage, and it's cut open, and it's eaten by the family。
Recipe Recommendations
- medium-gluten flour 300 grams
- Angel yeast 3 grams
- pork 250 grams
- salt 2 grams
- green onion appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Old Beijing meat dragons
1
(b) Preparation of pasta materials: flour in the middle, Ange yeast, salt
2
Ange yeast bubbles with warm water for five minutes
3
Flour is poured into yeast, 2 grams of salt and approximately 150 grams of water
4
(a) Smuggle with chopsticks; then rub them in smooth face and cover them with wet cloth for an hour
5
In the waking process, prepare the pies, the onions are shredded and the ginger is shredded
6
(b) Add appropriate onion onions, ginger paste, raw, oil, pepper powder, perfume, and timewise needles
7
Pork dumplings are available
8
One hour later, the noodles were awake
9
With a little flour on his hands, he grabbed a piece of face and the internal tissue was in a beehive, indicating that he was awake
10
The wake-up dough is gravitated out of the air inside with its full hands, and then it grows up, covered in wet cloths and lax for 15 minutes。
11
Once relaxed, cut in two with a cutter
12
(b) Take a face of the pasta into a thin, even circle
13
and then covered it with smoulders
14
Rolling up like paper rolls
15
When it's done, we'll seal both ends
16
A good meat dragon is put in the steam pan for another 15 minutes of fermentation
17
Then cold water boilers, which steam in the fire for 20 minutes, can turn off the fire, but do not immediately open the steam cap, and then open it for about five minutes
18
They can then eat in part
19
The scent of flesh is still pouring through your mouth, and a layer of meat can see, bite, and enjoy absolutely..
20
Breakfast: Homemade meat dragons, cucumber rolls, boiled eggs with water, red bean rice porridge。Old Beijing meat dragons Make Tips
1. Instead of cutting into small pieces, the whole of the dragon will be evaporated in a steam pan and then cut out into small pieces for consumption, so that the scent of the meat can be preserved to the maximum extent。