Meat Dragon(rou long )

Meat Dragon

Introduction:

"I did it half a month ago. I've seen it on the Internet before. I think it's good. I like it very much. I haven't taken any action. I'm lazy. I don't think it's troublesome to make it. The main thing is delicious. "

Production steps:

Step 1: raw material picture cut mushrooms

Step 2: put sauce, oil and salt in the meat stuffing, 13 chives, ginger, chicken essence, cooking wine and stir

Step 3: put a little oil in the pan, stir fry the mushroom powder, stir fry the water in the mushroom, and the mushroom will wilt out of the pan

Step 4: cool the mushrooms in the air, put them into the meat stuffing and continue to stir. At the same time, put a teaspoon of oil and mix well

Step 5: Boil the yeast with warm water and pour into the flour to neutralize the flour

Step 6: cover the dough and wake up

Step 7: after three hours, my face is black

Step 8: take half of the dough and roll it into a large piece

Step 9: spread the stuffing on the skin

Step 10: roll up from one side

Step 11: put it on the curtain and wake up for another 20 minutes

Step 12: steam with cold water, boil for 15 to 20 minutes, cut into sections

Materials required:

Minced meat: 250g

Mushroom: 250g

Flour: 500g

Yeast: right amount

Cooking wine: moderate

Salt: right amount

Thirteen spices: appropriate amount

Soy sauce: right amount

Chicken essence: appropriate amount

Oil: right amount

Onion and ginger powder: appropriate amount

Note: if the meat stuffing is dry, add some water. Don't lift the lid immediately. Open the lid after 2 minutes, so as not to reduce the size of the flour. Add some sugar to shorten the time of dough. These ingredients make two meat dragons

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Rou Long