Meat Dragon(rou long )

Meat Dragon

Introduction:

"In the past, the old people in Beijing called steamed meat dragon" lazy dragon ". This means that the passing daughter-in-law can't even make pasta. Instead of steaming steamed buns and frying meat patties, she uses a large piece of good hair noodles to roll meat stuffing and steam it directly. One is to prove that the daughter-in-law can't cook, and she can't even fiddle with simple steamed buns, which makes the neighbors look down on her. Secondly, they are lazy in cooking. If they make this kind of pasta, they will be ridiculed. Ha ha, no matter how well you do it, you will be despised. This daughter-in-law is really hard to do! "

Production steps:

Step 1: put onion and ginger on the meat filling, marinate with seasoning and set aside.

Step 2: mix the whole wheat flour with yeast, sugar and salt.

Step 3: dry 400 grams of flour, with 250 ml of water to synthesize dough.

Step 4: cover with plastic film for fermentation.

Step 5: stir the meat with 30% water.

Step 6: take out the dough after fermentation.

Step 7: divide this amount of dough into two portions.

Step 8: take a roll and make it slightly rectangular.

Step 9: the thickness of the dough is about 0.5cm. Spread half of the meat on it.

Step 10: leave an inch and a half wide edge at one end, and leave a centimeter wide white edge at the other periphery. Do not apply stuffing.

Step 11: after the meat filling is evenly spread, fold it from the wide end.

Step 12: roll the dough into a large roll, with the interface facing down and both ends firmly pinched by hand.

Step 13: put the dough roll on the wet drawer cloth in the cage.

Step 14: cover the pot and steam over high heat for 15 minutes.

Step 15: steam for 15 minutes and remove.

Step 16: use a knife to cut a piece of code plate, and you can eat it!!

Materials required:

Whole wheat flour: 400g

Dry yeast: 5g

Pork stuffing: 250g

Scallion: 100g

Fine granulated sugar: 5g

Salt: 2G

Ginger: 20g

Soy sauce: 15g

Sesame oil: 5g

Chicken powder: 3 G

Five spice powder: 1g

Pepper: 1g

Yellow rice wine: 3 G

Peanut oil: 15g

Note: 1, I use whole wheat flour, in fact, is wheat flour on the line, my family has so much whole wheat flour, so I chose it, ha ha! 2. You can close the noodles the night before and make them in the morning. I usually do that. When the room temperature is above 25 degrees, if you are not in a hurry to make it, you should put it into the refrigerator and let it ferment slowly. It's just right after 8 hours. If you do it now, it will ferment at 30 ℃ for 40 minutes. 3. It's better to pickle the meat stuffing in advance. Let's look at the rest. There's no high technology. As long as the noodles are made well, everything is good, ha ha!

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Rou Long