Meat dragon, easy to operate, random ingredients, delicious, is a common pasta on our family table. This meat dragon, add cornstarch, coarse and fine combination, fluffy and soft, nutritious.
Cornmeal and carrot meat dragon
Raw materials:
600g of flour, 150g of cornmeal, 7.5g of yeast, 370g of lukewarm water (according to the water absorbency of the flour), 300g of minced pork, 2 carrots, 1 small piece of ginger, 3 tablespoons of vegetable oil, 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, half a tablespoon of thirteen spices, half a tablespoon of salt
1.
2. Mix flour, cornstarch and yeast, slowly pour in warm water, stirring with chopsticks while pouring to form a floc.
3. Knead the dough until smooth, cover with a lid or plastic wrap and let rise in a warm place until doubled in size. Dip your index finger in flour and poke a hole in the center. If the hole doesn't collapse or shrink back, or if you can see a honeycomb in the center of the dough, it's ready.
4. Exhaust the fermented dough, knead it well, and roll it out into a long sheet about 0.4 cm thick, spread the filling evenly, and leave a finger's worth of space around it without smearing the filling.
5. Roll up the dough sheet from one end, roll it up tightly, pinch the joints and ends tightly, and seal the mouth.
6. Place in a steamer basket lined with a damp cloth and let rise for a second time until doubled in size.
7. Bring the water to a boil over high heat, steam over medium heat for about 20 minutes, then turn off the heat and simmer for 5 minutes before uncovering.
8. When it cools down a bit, cut it into pieces and serve.
9. fluffy and soft.
10. delicious.
11. Nutritious.
Tips:
1, do meat dragon to shape, the dough is slightly harder better.
2. Steam and simmer for 5 minutes before removing the lid of the pot, and when you open the lid, be careful not to drip the water from the lid on the dots.