300g medium gluten flour

Angel yeast 3 g

250 grams of minced pork

condiments

Appropriate amount of leek

Proper amount of soy sauce

Sesame oil right amount

Proper amount of cooking wine

Medium fuel consumption

Appropriate salt content

Appropriate amount of pepper

Homemade old Beijing meat dragon?

Prepare dough materials: medium gluten flour, angel yeast and salt;

Angel yeast is soaked in warm water for 5 minutes;

Pour yeast, 2g salt and about150g warm water into flour;

Stir with chopsticks to form floc; Then knead it into smooth dough, cover it with wet cloth to make it 1 hour;

In the process of proofing, prepare stuffing, chop leek and ginger;

Add appropriate amount of minced leek, Jiang Mo, soy sauce, oil consumption, pepper and sesame oil into minced meat, and stir clockwise;

Stir the pork stuffing for later use;

1 hour later, the dough is proofed;

Touch a little flour with your hand, grab a piece of flour, and the internal tissue is honeycomb, indicating that the proofing is complete.

Knead the dough by hand to fully squeeze out the air inside, then knead it into long strips, cover it with a wet cloth, and let it stand and relax 15 minutes.

After relaxing, cut it into two parts with a knife;

Take a dough and roll it into a disc with uniform thickness;

Then evenly spread meat stuffing on it;

Roll up like a paper roll;

After winding, pinch the two ends tightly and seal them;

Put the prepared meat dragon in a steamer and let it stand for fermentation again 15 minutes;

Then put cold water on the pot and steam on high fire for 20 minutes. Turn off the fire at this time, but don't open the lid of the steamer immediately, stew for about 5 minutes and then open the lid;

And then cut into sections for eating;

The room smells of meat, but it still makes your mouth water. You can see the layers of meat stuffing. Take a bite and enjoy it absolutely. ...

Breakfast: homemade meat dragon, cucumber rolls, boiled eggs, red beans, barley and red jujube porridge.

skill

1. Don't cut the rolled meat dragon into small pieces, but steam the whole meat dragon in a steamer, and then cut it into small pieces to eat, so as to retain the flavor of the meat stuffing to the maximum extent.