Glutinous Rice Meat Dragon
1.
1 yellow flower grass.
2.
Wash the yellow flower grass, boil it in a pot filled with water, and extract the yellow dye juice.
3.
Pour out the dyed juice and drain, set aside.
4.
Put the glutinous rice into a bowl of dyeing juice that has been cooled and soak overnight (about 10 hours).
5.
Pour out the glutinous rice dyeing juice, drain the water, and put it in a steaming dish covered with a damp cloth.
6.
Put it in the steamer, cover it, and steam the steamer for about 30 minutes until the glutinous rice is soft and glutinous.
7.
Wash and chop ginger. Add vegetable oil, soybean paste, char siu sauce, oyster sauce, ginger, and Shisanxiang to the minced meat. Stir in one direction to make the meat stronger, and marinate for 20 minutes.
8.
Put oil in the wok, add the marinated minced meat, and stir-fry until it is cooked.
9.
Add the steamed glutinous rice and salt, mix well, and set aside.
10.
Mix flour and yeast, slowly pour in warm water, and stir with chopsticks while pouring into a flocculent shape.
11.
Knead the dough until the surface is smooth, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size. Dip your index finger with flour and poke a hole in the middle. The hole does not collapse or shrink, or you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
12.
Vent the fermented dough and knead it until the surface is smooth.
13.
Roll the dough into a rectangular dough piece of about 0.4 cm thick, spread the fillings evenly, leaving a finger blank on the periphery without filling.
14.
Roll up the dough sheet from one end, roll it tighter, pinch the joint and both ends tightly, and seal the mouth.
15.
Place the joint face down, put it in a steamer covered with a damp cloth, and re-proof to double the size.
16.
Bring water to a boil on high heat, steam on medium heat for about 20 minutes, turn off the heat, simmer for 5 minutes, then remove the lid.
17.
After cooling slightly, cut into sections and serve.
Tips:
1. Pot under cold water. After the water is boiled, keep it on medium heat and steam for about 20 minutes.
2. After steaming, simmer for 5 minutes before removing the lid. When opening the lid, be careful not to drip the water on the noodles.
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