Big Lazy Dragon with Pork and Onion

Name: Big Lazy Dragon with Pork and Onion
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 300g Low-gluten flour; 500g Pork filling; 1 piece Yellow onion; 8g Dry yeast; 10g Caster sugar; 450g Cold water; 20g Vegetable oil; 30g Soy sauce; 30g Oyster sauce; Some salt

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Lanlong is a staple food of pasta that we northerners often eat. It has delicious fillings, rich layers, soft taste, simple preparation, less trouble than steamed buns, and better than steamed buns. Therefore, our family steams a pot for ten and a half months and can eat two. Three meals. It is good to eat hot or cold, or to fry the leftover lazy dragon in a pan until the bottom is crispy.
Lanlong is delicious, but it doesn't require too much technical content. It has more meat and less meat and can be adjusted according to your own taste. The only key point is to make the dough soft. Traditionally, old manure is often used for baking, but nowadays young people generally don't make old manure, and instead use dry yeast. There is actually a small trick when using dry yeast, which is to add a little sugar to add nourishment to the yeast, so that the dough can rise quickly and well and the finished product will be smooth and soft. This method is not only suitable for today's lazy dragon dough, but also for making Chinese-style noodles such as steamed buns, flower rolls, and buns. Even if you are a little white, after reading it, follow the proportions and you will surely succeed! "

Big Lazy Dragon with Pork and Onion

1. The dough materials are ready. The high-gluten flour and low-gluten flour I used this time can also be directly used in medium-gluten flour or high-gluten flour; adding a little sugar is conducive to yeast fermentation. Now it is fine to use cold water in hot weather, and warm water in cold weather and low room temperature. Knead the dough; the amount of dry yeast is about 1% of the flour;

Big Lazy Dragon with Pork and Onion recipe

2. Weigh all the materials and pour them into the bread bucket, then place the bread bucket in the Dongling JD08 bread machine, and start a "kneading" program for 10 minutes. The dough is formed without dry powder and is somewhat moisturized. Take out the mixing rod. Close the round, cover the inner and outer lids, and leave for about 1 hour. Adjust the time according to the state of the dough; in the case of low room temperature, you can have the bread machine's own fermentation program to make the dough; there is no bread machine and other tools. Knead it directly with your hands, and then cover it with a wet cloth or a tightly sealed lid;

3. While waiting for fermentation, take care of the fillings: fat and thin pork fillings, a yellow onion head; the meat fillings are a bit fatter and more fragrant; yellow and purple onions can be used, as long as they are rich in juice;

4. Pour soy sauce, oyster sauce, and vegetable oil into the meat filling, sprinkle salt according to the taste, and stir evenly; the onion is first shredded and then finely chopped, because the onion is rich in water, so there is no need to beat water in the meat filling;

5. Do not mix the chopped onion into the meat first, and then mix it before use to prevent the soup from coming out;

6. When the made dough is 2-2.5 times the original size, there is a bang when tapping the dough with your hands, and dipping your fingers into the flour to poke a hole on the top of the dough without collapsing or shrinking, and the dough is fermented successfully;

7. Take out the dough and place it on a floured chopping board, knead it with your hands a few times to exhaust, and roll it into a large rectangular noodle with a thickness of about 3 mm. Spread the pork and onion filling evenly on the noodle, leaving white on the sides;

8. Roll from one side to the other, and press the seal downwards;

9. According to the size of the steamer, squeeze the noodle rolls into equal parts by hand, and pinch both ends of the small noodle rolls tightly to prevent cracking and leakage of the filling when steaming;

10. Put enough water in the steamer, spread a cloth on the steamer, put the noodle rolls on the steamer, leave room for expansion in the middle and around it, cover the lid, and leave for about 20 minutes;

11. When the rolls are 1.5 times the original size, turn on high heat and steam for about 25 minutes. Adjust the time according to the size of the rolls. When the time is up, don't rush to uncover the pan. Simmer for 5-10 minutes before opening the lid. The surface is smooth and flat.

12. The big lazy dragon with pork and onion, soft and multi-layered!

Tips:
1. To make Chinese-style noodles like Lanlong, you can use all-purpose flour;
2. Because onions are rich in juice, do not put too much water in the meat filling to prevent the dough from being crushed and not swelled due to too much juice during the steaming process; if you use this filling to make steamed buns and dumplings, you can beat more appropriately Water into the meat;
3. The steaming time is adjusted according to the length, thickness, size, and firepower of the lazy dragon. The thicker the longer the lazy dragon, the longer the steaming time will be.