Chinese Food
Old Beijing meat cage
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In the cold winter, I miss the meat cage my mother made. With my salted vegetables and a bowl of congee with sticks. It's a warm dinner. I've done it myself tonight. Enough meat, thin flour. It's really appetizing.
Cooking ingredients
Cooking Steps
Step1:Add some pork stuffing. Add in soy sauce, soy sauce, salt and five spices. Beat in an egg. I added some refined pork by myself. It's more fragrant. Stir well first.
Step2:Add another tablespoon of corn starch to make the meat filling stronger. Then add the chopped onion.
Step3:In order to make it more fragrant and nutritious, add some diced mushrooms to make it better to eat and remove some greasiness.
Step4:My friends often ask me how much to use if I don't put milk in warm water. This time I specially use warm boiled water and noodles. 300 kep powder. 3 g dry yeast. 200 g warm milk. 185 g warm boiled water.
Step5:Put the dough in a warm place to ferment. When it's about 2 times the size, poke the dough with your hand. After poke a hole, it won't collapse or bounce. It's ferment.
Step6:Take out the dough and roll it out to exhaust. Then divide it into three equal parts.
Step7:Roll the dough into a rectangle.
Step8:Spread the meat evenly.
Step9:Start with the long one. Make it like this.
Step10:Ha ha. This is my husband's favorite. It's the U-line pillow at home. Squeeze the dough on both sides of the meat cage.
Step11:Wake up for 20 minutes. Then steam in cold water for 25 minutes. Simmer for another 5 minutes. Leave the pot.
Cooking tips:There are skills in making delicious dishes.
