Pork onion meat Dragon(zhu rou yang cong rou long )

Pork onion meat Dragon

Introduction:

"Meat dragon is a common pasta in the north. The traditional way is to roll the noodles into large slices, then spread pork and scallion stuffing on them, roll them into rolls, and then occupy them in the steamer. Because it's long and fat, people give it a nice name - "meat dragon". But now most of the meat dragons are improved, mainly because they don't have such a large steamer, and the whole one is not easy to be cooked, and it takes a long time to heat, which virtually wastes a lot of energy. So now the meat dragon is just the name of old Beijing; the popular name is meat roll. The size can be large or small, and the filling can be changed according to the taste of the individual. Today, I made this meat dragon with pork and onion stuffing. Compared with scallion, onion tastes more crisp and tender, and tastes sweet. The steamed meat dragon is softer because it has enough water, and the intake of onion has increased a lot, which is very suitable for children and the elderly

Production steps:

Step 1: knead and flatten the dough and place it on the table

Step 2: pork stuffing ready

Step 3: prepare the two onions

Step 4: put seasoning in pork stuffing, mix well in advance, dice onion, and mix well with pork stuffing

Step 5: roll the dough into a big slice about 5mm thick, and evenly spread the pork and onion stuffing on the dough

Step 6: roll up from right to left

Step 7: roll your face 90 degrees

Step 8: divide it into four parts by hand, pinch the two ends tightly to prevent leakage of soup and stuffing; try to make the four parts equal, but my technique is still lacking, not equal

Step 9: put it into the steamer and simmer for about 30 minutes. Turn on the heat and steam for about 30 minutes. After turning off the heat, cover and simmer for 5 minutes before uncovering

Step 10: it's white and fat. It's different from the dragon. It's like a cocoon

Step 11: look at the cross section. Is it uniform? There are vegetables, meat, carbohydrates, and a bowl of vegetable soup. What a nourishing meal. It's simple, but it's simple and delicious

Materials required:

Steamed noodles: 1000g

Pork stuffing: 500g

Onion: two

Vegetable oil: 30g

Soy sauce: 30g

Oyster sauce: 30g

Salt: right amount

Note: the stuffing in this recipe is only for reference, please adjust it according to your own food consumption, only provide the method for reference; the steaming time is related to the size and thickness of the meat dragon, please increase or decrease as appropriate.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Yang Cong Rou Long