Chinese Food
Pork meat Dragon
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When I went to the restaurant to buy vegetables, I saw that the pork hind legs and streaky pork were both very good. I bought one piece each and came back. I used part of the stir fry. The rest was ground into meat stuffing with a cooking stick. I mixed the taste and put it. I was going to steam the steamed bun at night. I especially like dumplings and stuffed pasta. But my daughter doesn 't seem to like it that much. It' s OK to eat it once in a while. If I eat it often, I have to give my opinion. I haven 't made any dumplings in the past week. I want to steam some meat dumplings to relieve my craving. I picked up my daughter and came back from school. On the way, I told her to eat steamed stuffed bun in the evening. Someone said - I don't want to eat steamed stuffed bun today. OK. What about the meat stuffing?. Back home. Girl is doing her homework. I'm worried about the meat filling in the kitchen. The meat filling has been mixed. I don't eat steamed buns or dumplings. How to deal with the meat filling? Make meatballs. But I have to steam the steamed buns. Yes. Steamed bread. Steamed bread with meat. For example, this meat dragon. Meat dragon is also called lazy Dragon
Cooking ingredients
Cooking Steps
Step1:Mix the pork stuffing well. I use the minced pork stuffing made of the mixed hind leg meat and streaky pork. Mix it with salt, soy sauce, oyster sauce, white sugar, chicken powder, black pepper, chopped shallot and egg liquid, and then put it aside for use. Remember to cover the fresh-keeping film to prevent it from dryin
Step2:Mix the yeast powder with water. Then put in the flour and wheat germ. Now it's cold. It's suggested to mix yeast powder with warm water in places with low room temperature. Although it's cold in the north, there's heating in the room. So cold water is also OK. The water absorption of flour is different. The water quantity can be slightly adjusted. (wheat germ can be added or not. If not, the water quantity should be reduced appropriately.
Step3:Knead the dough until it is smooth. Cut it open without big pores; knead the dough in two
Step4:Take one of the dough and roll it out. Try to roll it out in a square. It's better to roll it
Step5:Spread a part of the prepared meat filling on the pastry. Spread it evenly as much as possible
Step6:Roll up the dough. At the end of the mouth, roll it thin with a rolling pin. Then roll up the mouth again. In this way, the face will not affect the shape after waking up
Step7:As rolled up at last
Step8:I've made two. It's just one plate. It can be put in the steamer for fermentation for 30 minutes (please adjust the specific time according to the temperature of my fermentation environment. The fermented dough is bigger than the dough when it's just shaped. It's elastic, won't collapse, won't have a pit). Steam for another 30 minutes; I use a steam oven. The space is large. Two meat dragons are just placed in it. It's straight. If it's used Steamer production. The size of the meat dragon can be adjusted according to the size of the steamer. After steaming, don't worry to open the cover. Stew for 3-5 minutes or so and then take it out. The steamed meat dragon is white and fat, and won't shrink back.
Step9:The steamed meat dragon can be eaten by cutting it.
Step10:Circle by circle. It looks like a cake roll. The meat is very delicious. The meat is also very tender. One bite. It's fragrant. It's fragrant. It's fragrant. Although it's filled with meat and flour, it's not the same as eating steamed buns.
Step11:My daughter ate three meat dragons in one breath. It was delicious. I'm also surprised. Isn't it all flour and meat stuffing? How to make the finished product look different. Girl'
Cooking tips:The dough for meat dragon can be made by one-time fermentation or by conventional two-time fermentation. It's better to choose your pig with more lean meat for meat filling. It's delicious. There are skills in making delicious dishes.
