Chinese Food
Meat dragon, lazy dragon, meat roll
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My children especially like to eat breakfast with meat. So they make meat cakes, meat rolls, rougamos and so on. This meat dragon is called meat rolls here. It's made by one fermentation method. It takes a short time to make. It's made after supper. It's steamed before going to bed. It's OK to heat the breakfast.
Cooking ingredients
Cooking Steps
Step1:Minced pork into minc
Step2:Add an egg. Stir in some soy sauce, cooking wine, sugar, salt and a spoonful of soy sauce clockwise.
Step3:Add ginger and onion powder. Pour in a small amount of sesame oil and continue to stir clockwise.
Step4:Stir until the meat is thick. If the meat is too dry, add some water and stir.
Step5:The yeast is boiled with warm water. Add flour and neutralize to form a smooth dough. You can also add a small amount of white sugar. No fermentation after kneading.
Step6:Divide into three dough on average. Knead.
Step7:Roll a dough into a cak
Step8:Spread the meat on the cake and smooth it. Don't lay the end too close to the side so as not to close up.
Step9:Roll up from the bottom.
Step10:Close down. The other two dough are made in the same way.
Step11:The steamer is covered with a wet drawer cloth. Put in the rolled meat dragon. Put the warm place to cover and ferment.
Step12:Ferment to almost One point five Double big. Press a hole with your finger. It will not rebound immediately, but it will ferment.
Step13:Turn on the hot water and turn to medium heat. Steam for 18 minutes. Turn off the heat and keep it cool for 35 minutes before opening the lid. Seeing this, I know how the name lazy dragon came into being.
Step14:While it's hot. You can eat it.
Step15:It's also very soft and fragrant in one fermentation.
Step16:Delicious breakfast.
Cooking tips:1. Don't open the lid of the pan immediately after the meat roll is turned off to avoid retraction. 2. The meat stuffing is adjusted according to its own taste. There are skills in making delicious dishes.
