Beijing meat dragon

Overview

Old Beijing Meat Dragon, also called Lazy Dragon, is one of Beijing’s traditional noodles. Why is it called Lazy Dragon? It is said that a lazy man thought it was troublesome to make steamed buns, so he just rolled out the dough, put the meat filling on top, rolled it up and steamed it, which saved a lot of time. Because it is stuffed with meat and shaped like a dragon, it is euphemistically called the meat dragon. This is your first time learning to make a meat dragon, just do it based on your feeling! I thought I could spread more meat filling, so I divided the dough into 2 parts. The amount of dough was too small and the dough was rolled out too thin! All finished products have no fluffy feel!

Tags

• staple food
• pasta
• home cooking
• children
• breakfast
• chicken powder
• cooking wine
• light soy sauce
• medium powder
• pork mince
• sugar
• yeast
• ginger juice
• salt
• sesame oil

Ingredients

Steps

1. 1 Buy ready-made minced pork, add cooking wine, ginger juice, light soy sauce, sesame oil, salt, sugar and chicken powder and stir in one direction

   

2. 2 Add yeast water dissolved in warm water to the flour

   

3. 3 Then add appropriate amount of water and knead into a dough

   

4. 4 Leave to ferment in a warm place until doubled in size

   

5. 5 Flatten the dough, deflate it, and roll it into a round shape. Divide it into two parts and let it rest for 15 minutes. In fact, just make one without dividing it

   

6. 6 Take a piece of dough and flatten it into a rectangular shape. My dough is too thin. It’s best to make it about half a centimeter

   

7. 7 Spread the meat filling evenly

   

8. 8 Roll it up slowly and pinch the two ends tightly

   

9. 9 Add warm water to the pot and put the meat dragon into the steamer for secondary fermentation

   

10. 10 After fermentation is completed, steam over medium heat for 15 minutes and simmer for 5 minutes

    

11. 11 Take it out and cut it into small pieces