Lazy Dragon of Old Beijing Pasta

Name: Lazy Dragon of Old Beijing Pasta
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 160g Shimizu; 4g yeast; 20g Sugar; 500g Pork filling; 1/2 onion; 50g June Fresh Premium Soy Sauce; 3g black pepper powder; Some salt

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Lazy dragon is the name of the old Beijing, in fact, it is the meat dragon that everyone often calls, meat rolls. Because it looks like a lazy dragon, entrenched in a steamer, it is called a lazy dragon. Lanlong is made of yeast and it is very soft. Meat can be minced with pork or beef.
The traditional lazy dragon is stuffed with pork and green onions. When I ate the first meal, it tasted too good! But when I ate the second meal, the gravy and green onion juice was absorbed by the noodles, so the taste was not so "watery" anymore. Now my family has adjusted this method slightly, replacing the green onions with onions with more water content. When you eat this way, not only is the nutrition richer, but also the taste is more delicious, and the onion is cut into diced pieces, and it has a sweet and crunchy feeling when eaten.
Lazy dragon can be said to be lazy’s delicacy, with meat and onion rolls in it. It can be used as a staple food and supplementary food, and then boil a pot of soup or gruel to make a simple meal. ! "

Ingredients

Lazy Dragon of Old Beijing Pasta

1. Add water, sugar and yeast to flour

2. Knead into a smooth dough and perform basic fermentation in a warm and moist place

3. When the dough is 2.5 times the original size, lift the dough, the pores are finely drawn, and the fermentation is successful

4. Take out the dough, ventilate and knead it round. Add some flour to make the lazy dragon even more biting. Then divide the dough into two parts and let it rest for 10 minutes.

5. The onion can be cut into small pieces in advance for later use

6. Pork stuffing can be fat or lean. After adding some water, add some salt.

7. Add appropriate amount of soy sauce and pepper according to taste

8. Stir in one direction

9. Add onion diced and stir slightly

10. Take a dough and roll it into a rectangular sheet about 5 mm thick

11. Take half of the onion mince and spread it evenly on the dough

12. Roll it into a long roll and place it in the steamer. Spread a moist cloth on the steamer in advance; finish the other noodles and the remaining meat in sequence, and carry out the second fermentation in the pot for about 30 minutes

13. Steam for about 40 minutes after the water is boiled, turn off the heat and simmer for 5 minutes before opening the lid

14. Cut into pieces

15. good smell

Tips:
The amount of meat filling and seasoning can be adjusted according to your own taste, but it is recommended to put a little fat in the meat filling, so that it tastes more fragrant; it is best to mix the onion cubes into the meat filling before the filling, which is very good Lock the onion juice in the ground; the meat rolls are too long, you can squeeze them into several pieces, and then pinch the seal tightly, so that they can mature faster when steaming; in the second round, the steamer can be turned on a low fire to let the pot A certain temperature and humidity make the second shot more successful.