Three Fresh Meat Long

By MagnoliaHalvorson

Three Fresh Meat Long
Meat cage is a classic home-made pasta. It mainly involves wrapping meat filling into the dough. The main difference from meat rolls lies in the order of "cutting and steaming" steps. Practice has proved that the method of steaming the meat cage and then cutting it can better maintain the delicacy of the meat filling and the beautiful appearance. Today, I added two other ingredients to the meat filling, turning the ordinary meat cage into a delicious three-fresh meat cage

Recipe Recommendations

  • pork 300g
  • shrimp 120g
  • leek 100g
  • flour 350g
  • milk 170g
  • yeast 3g
  • sugar appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • peanut oil appropriate amount
  • salt appropriate amount
  • pepper appropriate amount
  • chicken essence appropriate amount

Steps for Three Fresh Meat Long

  • Make step 0
    1
    Wash the shrimps, remove the shrimp lines and chop them into minced shrimp, and chop the pork into paste.
  • Make step 1
    2
    Pick and wash the leeks, cut them into pieces, and chop the onions and ginger into pieces for later use.
  • Make step 2
    3
    Marinate the pork paste first. Pour in the soy sauce, soy sauce, and cooking wine and stir well.
  • Make step 3
    4
    Mix dough. Heat the milk, melt the yeast, and let aside for a while.
  • Make step 4
    5
    Pour the flour into a clean basin, add 20g of white sugar, and pour the melted yeast milk into the flour.
  • Make step 5
    6
    Slowly mix well, knead into dough, and allow for about 15 minutes.
  • Make step 6
    7
    Pour minced leeks, chopped shrimp and onion and ginger into the marinated pork filling, add appropriate amount of peanut oil, salt, pepper, and chicken essence to taste, and stir well. That is, three fresh meat fillings.
  • Make step 7
    8
    Place the dough on a chopping board, knead it slightly, roll it into rectangular pancakes, and evenly apply the prepared three fresh meat fillings.
  • Make step 8
    9
    Roll it into a long strip, pinch the crust at both ends to prevent the meat filling from leaking out, and let it rest for a while. Pour enough water into the steamer. After the water boils, put the meat cage into the steamer and steam for about 15 minutes. Turn off the heat and simmer for 3 minutes before serving.
  • Make step 9
    10
    When the meat cage is not hot, you can cut it open and eat it. You must eat it while it is hot to taste fresh and fragrant!

    • Three Fresh Meat Long Make Tips

    Here are a few suggestions for friends who like Steamed Meat Rolls and want to make them: 1. Use milk instead of water to make the dough for a richer flavor. 2. Start steaming over boiling water to ensure the rolls hold together, making the wrapper and filling firmer. 3. Freeze any leftovers in the freezer and reheat when you want to eat them. It's very convenient!

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