The home practice of meat dragon is as follows:
Main ingredients: 130 grams of flour, 65 grams of warm water, 2 grams of yeast, a piece of pork front leg.
Accessories: green onions, salt, a spoon, a little pepper, a little five-spice powder, oyster sauce, a spoon of monosodium glutamate, a spoon of cooking wine, a little dark soy sauce, a spoon of sesame oil.
1, prepare 130 grams of flour, 65 grams of warm water, 2 grams of yeast, add a larger bowl, the water temperature must not be hot.
2, first stirred into flocculent, and then kneaded into a smooth and delicate dough, which is still warm, covered with plastic wrap, placed in a warm place to ferment on it.
3, the next preparation for the meat filling, choose three fat seven lean thigh meat, with a knife into the puree, or use a meat grinder, but do not recommend using a wall machine, wall machine out of the meat filling is too fine.
4, prepare a section of large onions, do not use small onions, chop the onions, add the meat mixture, at the same time all the seasoning all add in, with chopsticks in the same direction to mix well. Fragrant oil and scallions must not be less, these two are simply the soul of the old Beijing meat dragon seasoning, seasoned meat filling covered with plastic wrap, set aside and standby.
5, sesame oil and scallions must not be less, these two is simply the soul of the old Beijing meat dragon seasoning, seasoned meat stuffing covered with plastic wrap, put aside and standby.
6, the cutting board sprinkled with a layer of dry flour, re-knead the dough smooth, and then use a rolling pin to roll the dough into a rectangular sheet, and then mix the meat mixture evenly spread on the surface. Roll up the dough from top to bottom and put it into a steamer basket lined with steamer paper. Don't roll the meat dragons too loosely or they will easily fall apart after steaming.
7. Place the rolled meat dragon in a warm, moist place and let it rise again for 15 minutes. Wake up well into the steamer, cold water to start steaming, high heat steaming for 13 minutes, after steaming, do not immediately open the lid, first simmer for three to five minutes and then say.
8, steamed meat dragon take out, cut into small pieces can eat it, eat while hot, fragrant meat overflowing.