meat Dragon
By MozellKutch
In the past, old people in Beijing called steamed meat dragons steamed "lazy dragons". It means that the daughter-in-law who passes through the door doesn't even know how to make pasta. Instead of steaming steamed buns and baking meat patties, she rolls up meat filling and puts it on the pot and steams it directly. First, it proves that my daughter-in-law cannot cook and even play with simple steamed buns, making the neighbors look down on her. Secondly, they are lazy when cooking. If they usually cook this kind of pasta, they will be ridiculed. Hehe, no matter how well you cook, you will be looked at. This daughter-in-law is difficult to be!
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for meat Dragon
1
Put the chopped green onions and ginger in the meat filling, marinate with seasoning and set aside.
2
Add yeast, sugar, and salt to whole wheat flour and mix well.
3
400 grams of dry flour and use 250ml of water to synthesize the dough.
4
Cover it with plastic wrap and ferment.
5
Add 30% water to the meat filling and stir hard.
6
Remove the dough after fermentation.
7
This amount of dough can be divided into two portions.
8
Take a portion and roll it out until it is slightly rectangular.
9
The thickness of the dough sheet is about 0.5 cm, and divide the meat filling in half and spread it on it.
10
Leave an inch and a half wide edge at one end, and a centimeter wide white edge at the other periphery without applying stuffing.
11
After applying the meat filling thin and evenly, top it up from the end with the width left.
12
Roll the dough sheet into a large roll with the joint facing down and hold the ends firmly with your hands.
13
Place the dough roll onto the wet drawer cloth in the cage.
14
Cover the lid and steam over high heat for 15 minutes.
15
Steam for 15 minutes and remove.
16
Use a knife to cut the section and you can eat it!!meat Dragon Make Tips
1. I used whole wheat flour, but actually, regular flour works fine too. I just happened to have only a little whole wheat flour left at home, so I chose that. Haha!
2. You can knead the dough the night before and make it in the morning after you wake up; that's usually what I do. When the room temperature is above 25 degrees, if you are not in a rush to make it, you should put the dough in the fridge to let it ferment slowly after kneading, and it will be perfect after 8 hours. If you are making it immediately, it will be fermented in 40 minutes at a temperature of 30 degrees.
3. I suggest marinating the meat filling in advance for better flavor. As for the rest, just play it by ear; it doesn't require any high-level skills. As long as you get the dough fermented well, everything will be fine. Haha!