How to make meat dragon delicious

Ingredients: 300g flour, 160ml warm water, 3G yeast;

Filling materials: 180 grams of pork;

How to make meat dragon delicious

Seasoning: 1 egg white, 1 cooking wine, 1 soy sauce, 1 soy sauce, 0.3 sugar, 1 sesame oil, a little chicken essence;

Method:

1. Mix the yeast in warm water and let it stand for a few minutes to dissolve completely;

2. Pour the dissolved yeast solution into flour and mix well to form cotton wadding;

3. Knead it into a ball by hand, and then knead it repeatedly;

4. Always knead it into a smooth dough;

Cover the dough with a wet cloth for about 1-275 hours,;

6. Chop pork into minced meat, add all seasonings and stir in one direction;

7. When the dough is fermented to twice the size, and the dough is not rebounded or retracted by touching the flour with fingers, it means that the dough has been fermented;

8. Take out the fermented dough and put it on the chopping board sprinkled with a thin layer of powder, fully knead out the air inside, and knead it into a smooth dough again;

9. Then divide it into two parts;

10. Knead each dough into a circle, then press flat;

11. Roll it into a rectangular dough about 0.3cm thick;

12. Spread the meat stuffing on the dough evenly;

13. Fold it from one end and press the two ends a little tight to make the raw embryo of meat dragon;

14. Cover the embryo with wet gauze and let it stand for another 20 minutes;

15. Put the embryo into a steamer with oil on it. Steam over high heat for about 20 minutes. Then turn off the heat and wait for about 3 minutes. Open the lid and take it out. Cut it into sections with a knife.

Experience sharing:

1. The water temperature of noodles should not be too hot (about 35 ℃), too high water temperature is easy to burn the yeast to death and cause fermentation failure;

2. Step 6 after adding seasoning to minced meat, stir it in one direction, so it is easy to work hard and tastes good;

3. Pay attention to step 8, after fermentation, the dough must be fully kneaded again to press out the air, so that the surface of the finished product will be smooth.