Material preparation: 80g of common flour, 0.5g of yeast, 2 black beans, 2g of white sugar, 42g of warm water, and medlar 1.

1, dough proofing: Prepare according to the dosage in the ingredient list. Sprinkle white sugar on the flour first. Remember to add yeast into warm water first, and then stir the flour evenly. While stirring the flour with chopsticks, slowly add yeast water into the flour. After stirring it into a flocculent shape, knead it by hand to make the dough smooth, and cover it with plastic wrap to make it twice as large.

2. Make a "dragon body": rub the wake-up face and exhaust. Remember to leave about 15g of noodles as horns, whiskers and claws, and knead the remaining noodles into the shape of a dragon's body. Pay attention to make the noodles in the leading part thicker, and then gradually taper from the dragon body to the dragon tail.

3, faucet production: comprehensive faucet and dragon claw are the two most time-consuming steps to temper patience. Let one end of the dough faucet be placed in the tiger's mouth of the left hand, and let the thumb and forefinger of the left hand master the power of pinching the faucet. Not too hard, or the dough needs shaping.

You can pinch out the Longkou first, and put the prepared red and nearly tongue-shaped Lycium barbarum in Longkou. At this time, the outline basically came out. Then stick two nostrils into the dragon with the thin ends of chopsticks, and press a small nest on the dragon's face with a new comb or needle.

Next, we will use kitchen scissors to cut the "beard" of the dragon according to the picture skirt. We need to make two extra slightly larger dragon horns and embed them in the faucet. Take a little bit of flour and rub out two whiskers of the dragon. The thickness can refer to the thickness of the cooked "Longxu Noodles" you usually buy.

4. Longlin manufacturing: Longlin is all over the dragon body. This step is the easiest. First, pinch out the dragon spine in the middle of the dragon body, and then cut out the dragon forest shape with scissors according to the figure. Then cut two rows of Long Lin from the dragon's spine to both sides of the dragon's body, and finally let Long Lin spread all over the body.

5. Dragon's paw and dragon's tail: Take the face and knead the dragon's paw as shown in the figure. After the claws are separated, remember to twist each claw counterclockwise twice, so that the claws can show its majesty better. In this way, the four dragon claws were placed in the proper position of the dragon body one by one.