Beef and Green Cabbage Dragon

Name: Beef and Green Cabbage Dragon
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Plain flour; 110g Green vegetables; 2g yeast; 80g beef; 1 piece egg; 20g Shallots

by Five meals a day

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I often receive your homework, especially when I see you doing my recipes, my baby has a great appetite. Also, I didn’t succeed in making some fermented noodles in the past, and now I can easily make steamed buns and buns after following my recipe. At this time, I feel quite fulfilled.

Looking at my circle of friends, I know that I have always liked tossing and fermented pasta, which is soft and soft, and can be made a lot of shapes, and can easily win the baby's heart.

This time I'll have another meat roll. Someone called Roulong rolls out the cooked noodles, puts meat on it, and then rolls it up and steams it and cuts it into pieces. It is soft on the inside and it tastes meaty. It is also good for training your baby's chewing ability.

In addition to breakfast, you can also use it as a snack, which is more nutritious and healthier than those high-sugar, high-fat, low-nutrient pastries, breads, and biscuits bought outside. You can also make a little more at one time and freeze it. When it is too late to cook, take it out and steam it. With some milk or vegetable soup, this nutrition is very comprehensive. "

Ingredients

200g Plain Flour
110g Green Vegetables
2g Yeast
80g Beef
1 piece Egg
20g Shallots

Beef and Green Cabbage Dragon

1. Cooking method: steaming Reference age: 12M + operating time: 20 minutes.

2. Add the yeast to the puree and stir well. Tips: Pureed green vegetables are some green vegetables that have been washed with water and made into puree. Without sugar, you can ferment with additional sugar.

3. Pour into the flour, stir to form a flocculent, continue to knead into a dough, knead smooth.

4. Ferment in a warm place in winter, and remember to spray some water on the surface. When fermented to double the size, it will be ready if you poke the hole with your fingers. If it has been fermented for 1 hour but the poke hole will shrink significantly, try to poke again for another 20 minutes. tips: Put it in the oven for fermentation in winter. The oven has a fermentation function, the temperature is between 35-40 degrees, spray some water on the surface of the dough, and leave it for 1 hour. Put the dough in a large bowl of warm water in a container without fermentation function, change the water once when the water is cold halfway, and ferment for 1 hour.

5. Dice the beef, cut the shallots into sections, put an egg, and stir into the meat with a mixer. Tips: The addition of eggs makes the meat tender and watery. For babies who are allergic to eggs, change to water or milk.

6. Add a little oyster sauce and light soy sauce to the beaten meat. Cover with plastic wrap and marinate, and wait for the dough to ferment well.

7. The dough is well fermented and exhausted. Use a rolling pin to roll into a big slice.

8. Spread beef filling and roll it up.

9. First use your fingers to make a measuring ruler, and mark it section by section. Cut into pieces again.

10. Put it in a steamer with warm water, ferment again for half an hour, steam for 12 minutes on high heat, and simmer for 3 minutes. Take it out as soon as it can be out of the pot, otherwise the bottom will stick to the cage cloth. Tips: The temperature of the warm water here is around 40 degrees, so the temperature should not be too high.

11. The meat roll is finished, the meat filling is a little uneven, and the surface will not be smooth after steaming. This is the case after pomelo mom steamed several times.

Tips:
Pomelo mom said:

My mother responded that some of my recipes are large in quantity, and as long as they are large in quantity, they are suitable for cryopreservation. You can make more of them at a time. The whole process of making this kind of meat rolls takes 2 hours, not every day, and you can eat several meals once.

Some complementary foods are cooked and eaten right now. I usually write for the mother and the baby. I don’t have time to take the child. I eat some food with the child. There is no need to make other foods. Children’s meals are nutritious enough, and the taste is lighter for adults, just add some extra seasoning when it’s done.