Dragon hand
By ElmoreHuel
The dragon dumplings have thin skin and tender fillings, smooth and delicious, and the soup is thick and white. It is the best snack in Chengdu. The name of the dragon is not that the owner's surname is Long, but that the three shop members discussed opening a dumpling shop in the "thick tea garden". The name was named after the homophonic "dragon" of "thick", which also means "dragon leaps and tigers leap" and "prosperity" in business.
Recipe Recommendations
- powder 500 grams
- broth appropriate amount
- pepper noodles appropriate amount
- MSG appropriate amount
- Jiang appropriate amount
- sesame oil appropriate amount
- chicken oil appropriate amount
- eggs of 2
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Dragon hand
1
Place the flour on the chopping board in a "concave" shape, add a little salt, knock in 1 egg, add water and mix well, and knead into dough. Then use a rolling pin to roll the dough into paper-thin dough sheets and cut them into 110 four-fingered sheets for later use.2
Use the back of a knife to beat pork with a ratio of fat to three and lean to remove the tendons, chop it into a paste, add Sichuan salt, ginger juice, 1 egg, pepper flour, and monosodium glutamate, mix well, add appropriate amount of water, stir into a dry paste, add sesame oil, mix well, and make into a filling for later use.3
Put the filling pericardium into the skin, stack it into a triangle, and then stack the left and right corners towards the middle and glue it to form a water chest-shaped swizzler.4
Use a bowl to put Sichuan salt, pepper, monosodium glutamate, chicken oil and original soup respectively, and remove the cooked rice dumplings and serve.