A collection of winter stomach-warming delicacies
As a northerner, I often eat pies and buns. But there is one kind of stuffed food that is really less to eat, and that is the meat dragon. In fact, I personally think that meat dragons are really easier to make than steamed buns, and you can roll them up directly.
There is no need to cut the agent, wrap the buns, and the taste that comes out in the end is very good The meat dragon that has just come out of the pot takes a bite, and the meat filling is still with juice, although it is hot, but what I eat is the feeling of the steaming fireworks smell just out of the pot
If the meat dragon wants to be delicious, the mix of meat filling is the key. The following recipe should be remembered, the meat dragon made is tender and juicy, the meat filling is not fishy at all, and the child absolutely loves it
Finally, I would like to tell you a little tip: you can use warm water when mixing noodles, warm water can react better with yeast, making the noodles more fluffy and soft. After steaming, remember not to open the lid immediately, and continue to simmer for another three to five minutes like steamed buns, so that the meat dragon that comes out of this way does not have to worry about shrinking
Ingredients: 300g flour, 3g yeast, 180g water, 150g of ground pork, 100g of green onions, 10g of light soy sauce, 10g of dark soy sauce, 5g of cooking wine, 5g of soybean paste, 5g of sweet noodle sauce, 10g of cooking oil
Steps: 1. Add yeast, water and dough to the flour, and stir until the original volume is twice the size.
2. Add light soy sauce, dark soy sauce, cooking wine, sweet noodle sauce, soybean paste, minced ginger, minced green onion and an appropriate amount of cooking oil to the meat filling and mix well.
3. Sprinkle the dough on the board and touch it evenly, roll out the dough into a rectangle, put in the mixed meat filling and spread it evenly with chopsticks.
4. Fold and roll up from one end, pinch tightly around after rolling, steam the steamer, and steam over high heat for 20 minutes.