Chinese Food
Old Beijing meat Dragon
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The summer heat in Beijing Very hot. In the evening, have some meat dragon. A small dish. A bowl of mung bean soup. It's good for summer and good for appetite. Hurry up and do it.
Cooking ingredients
Cooking Steps
Step1:Mix the yeast powder with warm water and let it stand for 1 minute before use. Add the flour. Add the flour in warm water. I start at 12:00 p.m. and use it at 3:00 p.m. It's summer. Winter will be longer.
Step2:Add edible oil, soy sauce, spiced powder, pepper and ginger powder to the minced pork filling and mix wel
Step3:Smooth the hai
Step4:Divided into 4 doug
Step5:Add chopped green onion, sesame oil and salt to the meat filling and mix well. Convenient to use, I will divide it into 4 part
Step6:Roll the dough into long strips. Put the meat evenly. Roll up from one end.
Step7:Boil the water in the steamer. Steam over high heat for 25 minutes.
Step8:Done.
Cooking tips:1. Add some mayonnaise to the meat filling. Increase the flavor of the sauce. 2. Beat the meat filling clockwise. 3. After the meat dragon is wrapped, put it on the panel and let it stand for 5 minutes. Let the noodles ferment again. 4. Don't roll the dough too thin. There are skills in making delicious dishes.
