Recipe: Old Beijing Meat Dragon (lazy dragon)

Home Cooking Recipe: Old Beijing Meat Dragon (lazy dragon)

Notes:

In the past, the old Beijing lazy dragon should be sauce and stuffing, the sauce is soy sauce, and the sauce is full of soul! Because my son doesn't like it, I replaced it with soy sauce and soy sauce! My son loves to eat thin skin stuffing, his needs are my ultimate goal, so the stuffing is not the biggest, only the bigger, my meat dragon sauce is rich, the soy sauce is so much, I can’t accept the pro-self-reduction.

Ingredients:

Steps:

  1. Home Cooking Recipe: Noodles: First, warm the water 30-40°, drink it in the mouth is warm, put a little bit of sugar and 3 grams of yeast in the water and mix well, put the sugar for better fermentation, put for ten minutes After that, you can meet. The yeast water should be stirred while being poured, so that the flour is flocculated, and the water is adjusted according to the water absorption of the flour. After the dough is kneaded, the wet cloth or the lid is doubled.

    Noodles: First, warm the water 30-40°, drink it in the mouth is warm, put a little bit of sugar and 3 grams of yeast in the water and mix well, put the sugar for better fermentation, put for ten minutes After that, you can meet. The yeast water should be stirred while being poured, so that the flour is flocculated, and the water is adjusted according to the water absorption of the flour. After the dough is kneaded, the wet cloth or the lid is doubled.

  2. Home Cooking Recipe: Stuffing stuffing: pork stuffing with ginger, soy sauce, soy sauce, onion ginger water, no white water, thirteen incense, pepper, a little white sugar, white sugar can be fresh, instead of MSG, salt, add according to personal taste Don't forget the rules of steaming and boiled, don't put too much salt, and there are a lot of soy sauce and soy sauce in front to increase the salty taste! After each of the above seasonings is finished, stir and then put one down. Stir the mixture clockwise, then put the sesame oil and mix again. The purpose is to use the principle of water and oil separation to lock the gravy.

    Stuffing stuffing: pork stuffing with ginger, soy sauce, soy sauce, onion ginger water, no white water, thirteen incense, pepper, a little white sugar, white sugar can be fresh, instead of MSG, salt, add according to personal taste Don't forget the rules of steaming and boiled, don't put too much salt, and there are a lot of soy sauce and soy sauce in front to increase the salty taste! After each of the above seasonings is finished, stir and then put one down. Stir the mixture clockwise, then put the sesame oil and mix again. The purpose is to use the principle of water and oil separation to lock the gravy.

  3. Home Cooking Recipe: Onions, about three centimeters, are all greenish parts, chopped and stuffed, but don't stir, wait until the stuffing is done, or the onion tastes bad. Of course, you can also use chives here.

    Onions, about three centimeters, are all greenish parts, chopped and stuffed, but don't stir, wait until the stuffing is done, or the onion tastes bad. Of course, you can also use chives here.

  4. Home Cooking Recipe: The face is twice as large, the finger is not retracted by the flour, or the large honeycomb can be seen by tearing, then the face is exhausted and divided into two parts.

    The face is twice as large, the finger is not retracted by the flour, or the large honeycomb can be seen by tearing, then the face is exhausted and divided into two parts.

  5. Home Cooking Recipe: Take one of them into a pancake. If you like to eat thick skin, you should reduce the meat stuffing, otherwise the bag will not go in. At this time, the chopped green onion can be mixed into the meat and then stuffed, leaving a centimeter without filling the stuffing for sealing.

    Take one of them into a pancake. If you like to eat thick skin, you should reduce the meat stuffing, otherwise the bag will not go in. At this time, the chopped green onion can be mixed into the meat and then stuffed, leaving a centimeter without filling the stuffing for sealing.

  6. Home Cooking Recipe: Roll up the pinch, all the sides are pinched, my lazy dragon is soup, will not flow out, and then cover the lazy dragon with a damp beancloth for secondary fermentation (placement) 15-20 minutes

    Roll up the pinch, all the sides are pinched, my lazy dragon is soup, will not flow out, and then cover the lazy dragon with a damp beancloth for secondary fermentation (placement) 15-20 minutes

  7. Home Cooking Recipe: Cool water pot, put enough water in the pot, put the damp drawer cloth on the drawer, put the meat tornado into the pot, L-shaped S-shaped or U-shaped with you, because the dish is like a sleeping dragon in the pot. Named 'lazy dragon.' After the water is turned on, it will be fired for 20 minutes, and it will be 3-5 minutes without opening the cover.

    Cool water pot, put enough water in the pot, put the damp drawer cloth on the drawer, put the meat tornado into the pot, L-shaped S-shaped or U-shaped with you, because the dish is like a sleeping dragon in the pot. Named 'lazy dragon.' After the water is turned on, it will be fired for 20 minutes, and it will be 3-5 minutes without opening the cover.

Tips:

1. Onion ginger water is the water obtained by boiling water onion ginger, can give the meat to taste, and can make the meat juicy, of course, if you are lazy, you can add white water directly. If you don't like soup, you can avoid this step. I used to see the elders using pepper and aniseed water. The taste of the stuffing is also very good. It is also useful to fry the pepper oil. I personally feel that the oil intake is too unhealthy. As for which kind, let's decide for yourself. 2. Lazy dragon must use soy sauce, but also add soy sauce. Of course, you can also replace the soy sauce with yellow sauce. The purpose is to make the meat stuffed into sauce red, lazy after steaming. The dragon skin is dyed with sauce, the taste of the sauce is the soul, of course, do not like the soy sauce, please ignore 3. The stuffing must first add the liquid to stir evenly and finally put the sesame oil, the meat stuffing the juice and then wrap it with oil. In order to eat the soup, the delicious and delicious meat dragon (the principle of water and oil separation) 4. The first time the skin thickness and the meat stuffing may not be mastered well, then the meat filling is reduced, 300 grams of flour is the most Use 300 grams of meat stuffing, of course, 200 grams of meat is better packaged, the finished product will be much more beautiful, and you can reduce it if you don't like meat. Please consider it yourself. 5. Make a good dough and wake up the water pot twice. The purpose is to make the face white and fat 6. Do not open the lid immediately after steaming, be sure to suffocate for three or five minutes, otherwise the lazy dragon skin will become uneven due to the sudden drop in temperature. I am a little bit this time, my son is too hungry to wait, of course, the parents who are not very demanding are free. 7. All the pork scallions are so tune, you can make buns, steamed dumplings, meatloaf, sauté... ...8. About the noodles: Yeast is 1% of flour, which is the minimum amount, and can increase 1-2 grams of yeast in the case of low room temperature in winter. Of course, in order to shorten the fermentation time, the yeast can be appropriately increased, or fermented in a warm water bath, or the oven can be discharged at a low temperature, and the method is more flexible and versatile.


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