【Tianjin】Meat Dragon

Overview

It seems that flesh dragons are not unique to Tianjin. We often see the word "meat dragon" in the weekly recipes in the canteens of kindergartens and primary schools here. My eldest friend also likes meat dragon very much and wants to steam it from time to time. Beat the pork filling, roll it into fermented dough sheets, steam and cut into sections for enjoyment. Steaming a big meat dragon during the Spring Festival is auspicious and beautiful. The meals are all in one, easy to eat without sacrificing deliciousness.

Tags

• staple food
• pasta
• home cooking
• cooking wine
• egg
• msg
• oil
• onions
• pork stuffing
• sesame oil
• wheat flour
• yeast powder
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Add yeast powder, water and wheat flour to form a dough to proof

   

2. 2 Add oil, salt, soy sauce, monosodium glutamate and minced ginger into the pork filling and stir clockwise

   

3. 3 Beat in the eggs and continue to stir, adding an appropriate amount of water if necessary

   

4. 4 Stir well and add chopped green onion and stir

   

5. 5 Add sesame oil, mix well and set aside

   

6. 6 Knead the risen dough until firm

   

7. 7 Roll the dough into a round shape

   

8. 8 Place the prepared meat filling on the dough sheet

   

9. 9 Spread the meat filling evenly

   

10. 10 Roll up from one side. When rolling, lift it slightly to avoid pushing out the meat filling

    

11. 11 Press both ends tightly to prevent the juice in the stuffing from flowing out during steaming. Add cold water to the steamer, put the meat dragon blank into the steamer and steam

    

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

    

13. 13 Cut the meat dragon into sections and serve immediately