Sausage Dragon
By VicentaLakin
The meat dragon, which is the perfect combination of the wreath and the buns, is simple, the pies are free, the accelerants are matched, the rolls are evaporated and the people love it。
Recipe Recommendations
- ordinary flour 500 grams
- yeast 5 grams
- warm water 250 grams
- minced pork 250 grams
- vegetable oil 20 grams
- soybean paste 3 tsp
- pork sauce 2 tsp
- oyster sauce 2 tsp
- Jiang 1 small piece
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Sausage Dragon
1
Ginger clean, shredded. Vegetable oil, soy sauce, fork sauce, americium oil, ginger, smouldering in one direction to boost the meat and pick it up for 20 minutes。
2
Flour is mixed with yeast, slowly pouring into warm water, while it is mixed with chopsticks。
3
Sprinkled to the surface, covered with lids or shampoo, and fermented to twice as large as warm. The index finger is covered with powder, a hole is inserted in the middle, the hole does not collapse, or it can be seen in the middle of the lasagna and fermented。
4
The fermented pasta is drained and smoothed to the surface。
5
It is formed into approximately 0.4 cm thick squares, evenly covered with the material, and the blanks of a finger around it are not covered。
6
Rolling the face from one head to the next, tightening the interface, squeezing both heads and closing the mouth。
7
The interface is down and placed in a steam cage with a wet drawer, which is twice as large。
8
The fire opened up the water, evaporated it for about 20 minutes, and the gust was lifted five minutes later。
9
Out of the pot。
10
After a little cool, you can eat the cut。
11
Soft and delicious。Sausage Dragon Make Tips
1. In the cooling pan, the water will be evaporated for about 20 minutes after the water is released. 2. When the lid is removed in five minutes after steam, be careful not to drop the water on the lid. 3. Soybean sauce and fork sauce already contain salt and no additional salt is required in the material。