Pumpkin meat Dragon(nan gua rou long )

Pumpkin meat Dragon

Introduction:

"When it comes to meat dragon, it's a special pasta of old Beijing. Roll the dough into a cake, spread a layer of meat on it evenly, roll it up and steam it in a pot. When you eat it with a bowl of porridge, it's delicious! "

Production steps:

Step 1: cut the cooked pumpkin into small pieces, put it into the mixing cup with the milk, and beat it into mud with the cooking machine;

Step 2: pour the pumpkin puree into the basin, add yeast powder and stir well;

Step 3: pour in flour and mix with pumpkin puree;

Step 4: warm water, knead smooth dough, wake up 40 minutes;

Step 5: add soy sauce, Chinese prickly ash oil, shisan Xiang, chopped green onion, ginger, sesame oil and salt to the lean meat stuffing in turn, and stir evenly in one direction;

Step 6: wake up a good dough, the internal organization presents honey like;

Step 7: Sprinkle dry noodles on the panel, fully knead the dough to exhaust, and roll it into rectangular pieces;

Step 8: spread the stuffing evenly, leaving a side;

Step 9: roll up from the side with more meat, apply water on the closing piece and stick it firmly;

Step 10: cut into two sections, close both ends slightly, so as to avoid the outflow of oil. Put it into the steamer and heat it over low heat;

Step 11: Boil the water in the pot, steam for 15 minutes, turn off the heat and simmer for 2 minutes;

Step 12: cut into small pieces.

Materials required:

Medium gluten flour: 300g

Cooked pumpkin: 100g

Milk: 60g

Warm water: 20g

Yeast powder: 3 G

Lean pork stuffing: right amount

Sesame oil: appropriate amount

Zanthoxylum oil: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Soy sauce: right amount

Thirteen spices: appropriate amount

Salt: right amount

Note: when steaming in the pot, you can make a few cuts on the meat dragon to make it easier to steam.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Nan Gua Rou Long