Recipe: Old Beijing Meat Dragon ~ childhood taste (detailed version)

Home Cooking Recipe: Old Beijing Meat Dragon ~ childhood taste (detailed version)

Notes:

In the memory, the last time I ate a meat dragon or a kindergarten or a primary school was very small. I don’t know why there was no store to sell this food. When I went home last time, I found that I opened a small shop downstairs. It is so amazing that I only sell 14 yuan for a short lazy dragon (meat dragon). So I came up with the idea of ​​making my own meat dragon, and I will never worry about it or I will lose more meat afterwards. $_$

Ingredients:

Steps:

  1. Home Cooking Recipe: 400g of flour was added to 4g of yeast and 5g of white sugar, shaken a few times and shaken.

    400g of flour was added to 4g of yeast and 5g of white sugar, shaken a few times and shaken.

  2. Home Cooking Recipe: After adding a large spoonful of cooking oil, add 200g of warm water in several portions, while adding one side to knead the noodles. Until the face is turned into a small ball. Place the fermentation in a warm place for 1.5 hours.

    After adding a large spoonful of cooking oil, add 200g of warm water in several portions, while adding one side to knead the noodles. Until the face is turned into a small ball. Place the fermentation in a warm place for 1.5 hours.

  3. Home Cooking Recipe: In the process of waiting for the surface fermentation, the onion ginger garlic is cut into small pieces, and the pepper is ground into a powder with a knife back, and can be cut if necessary.

    In the process of waiting for the surface fermentation, the onion ginger garlic is cut into small pieces, and the pepper is ground into a powder with a knife back, and can be cut if necessary.

  4. Home Cooking Recipe: Pour the meat into meat, add cooking wine, salt, soy sauce, soy sauce, soy sauce, braised juice, starch, sugar, cut onion ginger garlic, pepper, black pepper powder, a little cooking oil. Stir the meat and seasoning with chopsticks and marinate in the refrigerator.

    Pour the meat into meat, add cooking wine, salt, soy sauce, soy sauce, soy sauce, braised juice, starch, sugar, cut onion ginger garlic, pepper, black pepper powder, a little cooking oil. Stir the meat and seasoning with chopsticks and marinate in the refrigerator.

  5. Home Cooking Recipe: After about an hour and a half, the dough was fermented twice as large as before.

    After about an hour and a half, the dough was fermented twice as large as before.

  6. Home Cooking Recipe: Knead the dough to remove excess gas from the dough, and then the size is only a little larger than the original.

    Knead the dough to remove excess gas from the dough, and then the size is only a little larger than the original.

  7. Home Cooking Recipe: Because my chopping board and steamer are relatively small, I took a quarter of the dough and made it into a rectangular sheet.

    Because my chopping board and steamer are relatively small, I took a quarter of the dough and made it into a rectangular sheet.

  8. Home Cooking Recipe: Evenly spread the minced meat on the top and flatten it with the back of the spoon.

    Evenly spread the minced meat on the top and flatten it with the back of the spoon.

  9. Home Cooking Recipe: Roll up from the short side and roll up the roll.

    Roll up from the short side and roll up the roll.

  10. Home Cooking Recipe: Spread corn leaves or hazelnut leaves or gauze in the steamer. To prevent sticking, apply a thin layer of oil to the hazelnut leaves.

    Spread corn leaves or hazelnut leaves or gauze in the steamer. To prevent sticking, apply a thin layer of oil to the hazelnut leaves.

  11. Home Cooking Recipe: My steamer is small so I cut it in half.

    My steamer is small so I cut it in half.

  12. Home Cooking Recipe: Steam for about 20 minutes on the fire, and the steaming time after steaming is about 15 minutes. You're done!

    Steam for about 20 minutes on the fire, and the steaming time after steaming is about 15 minutes. You're done!


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