Beijing Roulong
1.
Yeast is added to the flour. It’s summer and the temperature is high, so I am lazy and mix the yeast directly into the flour. If the temperature is low, it is recommended to use warm water to melt the yeast.
2.
Slowly add water and stir with chopsticks to form a moist dough. Don't start at this time
3.
Cover with plastic wrap and ferment at room temperature until the dough is twice as large as a honeycomb. In summer, this process takes about an hour
4.
Adjust the meat filling while waiting for the dough to ferment: chop the spring onion and ginger, and add the meat filling together with various spices
5.
Stir in the same direction with chopsticks
6.
Put the fermented dough on the chopping board, sprinkle some hand powder, and knead the dough evenly. This is also a process of exhausting air.
7.
Use a rolling pin to roll into a large piece of noodles close to a rectangular opening. The thickness should be about half a centimeter. Don’t be too thin, or it won’t rise, and don’t be too thick, otherwise it won’t be packed with much stuffing and it won’t taste good.
8.
The mince is spread flat on the dough
9.
As shown
10.
The appearance after rolling
11.
Cut into small pieces
12.
After adding water to the steamer, put oil paper on the steamer, put the cut meat dragon, cover the pot and let it go again for about 20 minutes. The size of my oiled paper is bigger, and it is recommended to be as big as a meat dragon. After the hair is finished, turn on the medium heat to steam. After SAIC, change the high heat to steam for about 15 minutes to turn off the heat. Don’t take out the meat dragon immediately after turning off the heat. Simmer in the pot for three minutes before taking it out, otherwise the dough will collapse.
