Homemade Old Beijing Meat Dragon

Name: Homemade Old Beijing Meat Dragon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g All-purpose flour; 3g Angel Yeast; 250g pork; 2g salt; Some chopped green onion; Some sesame oil; Some Soy sauce; Some Oyster sauce; Some pepper; Some ginger

by Rainbow breakfast

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The old Beijing meat dragon, also called "lazy dragon", in the old Beijing custom, the two dragons raised their heads in February to eat some lazy dragons. It is said that eating this kind of noodles can relieve the lazy spring and make one year They are all very energetic.
The so-called "meat dragon" is actually a long roll made of yeasted noodles. The method is to roll out the dough into a long piece, put on the reconciled meat, and then roll it into long strips, plate it in a cage, and steam it. Cut open when cooked, and share it with the family. "

Homemade Old Beijing Meat Dragon

1. Prepare the dough ingredients: all-purpose flour, Angel yeast, salt;

2. Angel Yeast soaks in warm water for 5 minutes;

3. Pour yeast, 2 grams of table salt, and about 150 grams of warm water into the flour;

4. Stir it with chopsticks; then knead it into a smooth dough, cover it with a damp cloth and let it stand for 1 hour;

5. During the proofing process, prepare the filling, chop the chives, and chop the ginger;

6. Add appropriate amount of chopped green onion, chopped ginger, light soy sauce, oil, pepper, sesame oil to the minced pork, stir clockwise;

7. Stir the pork filling and set aside;

8. After 1 hour, the dough is proofed;

9. Dip a little flour with your hand, grab a piece of surface, the internal structure is honeycomb, indicating that the proofing is complete;

10. Knead the proofed dough fully by hand to squeeze out the air inside, then knead it into a long strip, cover it with a damp cloth, and let it rest for 15 minutes.

11. After slack, use a cutter to cut into two pieces;

12. Take a dough and roll it into a round piece of uniform thickness;

13. Then spread the meat evenly on the top;

14. Roll up like a roll of paper;

15. After the roll is finished, pinch both ends tightly to seal;

16. Put the finished meat dragon in the steamer and let it stand for 15 minutes;

17. Then steam the pot with cold water for 20 minutes on high heat, then turn off the heat, but do not open the lid of the steamer immediately, simmer for about 5 minutes before opening the lid;

18. Then cut into sections and eat;

19. The fragrance of meat fills the room, and it will still make your saliva overflowing. The layers of meat can be seen. Take a bite and absolutely enjoy.·····

20. Breakfast: homemade meat dragon, cucumber rolls, boiled eggs, red beans, barley and jujube porridge.

Tips:
1. Do not cut the rolled meat dragon into small pieces, but steam the whole meat dragon in a steamer. After steaming, cut into small pieces for consumption, so as to preserve the aroma of the meat filling to the maximum.