Main Ingredients: Flour, Meat Filling

Accessories: Oil, Salt, Spring Onion, Wine, Soy Sauce, Ginger

Methods:

1. Knead the flour with yeast and water to form a smooth dough, cover with plastic wrap and let it rise for 1 hour

Beat Dragon (3 pics)

2. Chop the green onion and ginger and set aside.

3. Add wine, pepper, soy sauce and chopped green onion and ginger into the meat mixture.

4. Molten dough.

5. Take out the dough, vent it, knead it and then let it rise again

6. Roll out the dough after second molassing

7. Spread it with the meat filling

8. Roll it up and let it rise for another 5 minutes.

9. Put it into a cage drawer

10. Steam it for 20 minutes with cold water and steam on high heat, then turn off the heat and steam for 5 minutes.

11. Steamed meat cage good soft, cut section can be served. [1]

Introduction

Edit

The same as the "meat dragon", "meat rolls", Beijing and the surrounding areas called "meat cage".

It is called "meat dragon" because it is shaped like a dragon. After kneading the noodles, make it into a big square piece, love to eat more meat more meat noodles to make thin, love to eat noodles and vice versa.

It is the meat stuffing rolled up with the noodles, a long strip, steamed, cut into small sections.

Practice, it's very simple:

Knead the noodles, make it into a big square piece, love to eat more meat more meat noodles to make it thin, love to eat the noodles and vice versa, get it done and put it on for 15-20 minutes (if it is self-rising flour). Steam it and cut it (small ones do not need to be cut) can be.

This is called meat cage. The size of the meat cage is up to you.