[tianjin] Roulong

Name: [tianjin] Roulong
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork filling; 1 piece egg; Some salt; Some MSG; Some yeast; Some sesame oil; 300g Wheat flour; Some oil; Some Soy sauce; Some Cooking Wine; Some shallot; Some ginger

by Er Dong Ye

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Roulong does not seem to be unique to Tianjin. In our kindergarten and elementary school cafeterias, we often see the word "Meat Dragon" in one week's recipes. My big friends also like meat dragons very much, and they steam it from time to time. The pork filling is whipped, rolled into the fermented noodles, steamed and cut into sections to enjoy. The Chinese New Year Steamed Striped Meat Dragon is auspicious and beautiful. The meal is integrated, it is convenient to eat, and it is delicious. "

[tianjin] Roulong

1. Wheat flour with yeast powder, water and dough proofing

2. Put oil, salt, soy sauce, monosodium glutamate, and ginger in the pork filling and stir clockwise

3. Beat in the eggs and continue to stir, add appropriate amount of water to stir as appropriate

4. Stir well, add chopped green onions and stir

5. Add sesame oil and stir well and set aside

6. Knead the proofed dough

7. Roll out the dough into a round

8. Put the prepared minced meat on the dough

9. Spread the minced meat evenly

10. Roll up from one side. When you roll it, lift it a little bit so as not to drive out the meat

11. Press the two ends tightly to prevent the juice from the filling from flowing out when steaming. Add cold water to the steamer and steam the meat loaf into the steamer

12. Steam for about 30 minutes and turn off the heat. The steamed meat dragon is chubby and strong

13. The meat dragon is ready to be eaten when cut into sections

Tips:
1. The stuffing for the meat dragon must be meat-based. Don't put a lot of dishes. If there are too many dishes, the stuffing should be loose.
2. Adding eggs to the meat dragon filling can make the meat filling more delicious and taste better, and also increase the nutrition of the filling.
3. Don't add the chopped green onions in the minced meat early, because the repeatedly stirred green onions taste bad.
4. Be sure to pinch both ends tightly to prevent the juice in the filling from flowing out when steaming.
5. The meat dragon must be steamed and then cut, cut into sections and steamed, the filling juice will flow out, which will affect the appearance and lose the deliciousness.
6. The steaming time varies with the size and thickness of the meat dragon, and the meat dragon is cooked as the standard.