material
Self-raising flour 500g, pork stuffing 250g, zucchini 300g, onion and ginger powder, cooking wine 1 tablespoon, soy sauce 1 teaspoon, soy sauce 1 teaspoon, a little white pepper, 3 tablespoons sweet noodle sauce, 2 tablespoons oyster sauce, sesame oil 1 tablespoon, and salt.
working methods
1. Pour self-raising flour into a large basin, add water several times, knead into dough, and knead into a shiny hand, basin and face. Cover the drawer cloth or cover it for 40 minutes.
Let's mix the dough and stir the stuffing. Pour pork stuffing into a bowl, add cooking wine, soy sauce, soy sauce, oyster sauce and sweet noodle sauce, mix well, then add sesame oil, chopped green onion and Jiang Mo, and stir in one direction.
3. Add a little water several times and paste in one direction. Don't cook it too thinly, because there will still be juice in the zucchini, so make a backup.
4. Knead the zucchini into silk, sprinkle some salt and let it stand for 5 minutes to kill the juice.
5. After the soup is finished, take a proper amount of shredded zucchini by hand, squeeze out the excess soup with both hands, and put it into the meat stuffing.
6. Stir the zucchini and minced meat evenly for later use.
7. The fermented dough is divided into two parts. One part is rolled into a rectangle, about 40 cm long and 30 cm wide. If the pot is small, you can roll it smaller, so it won't fit. Spread the filling evenly on the bread.
8. Pick up one side of the dough, fold it by 40% and pinch it around.
9. Pour clean water into the steamer, spread a damp drawer cloth, put the meat dragon on it, heat it with strong fire, and inflate it 15-20 minutes.
Method 2: Fried meat dragon.
material
Meat stuffing, soy sauce, salt, pepper, a little water, dough
working methods
1. Stir the meat stuffing with soy sauce, salt, pepper powder and a little water in one direction, and add your favorite dishes. I like fresh onions.
2. Roll the dough into a cake, spread the stuffing and roll it up. You can cut the dough before steaming it, or steam it after waking up and cut it after taking it out of the pot.
Practice three, meat dragon with porridge
material
Self-raising flour 500g, pork stuffing 250g, zucchini 300g, chopped green onion, Jiang Mo, cooking wine 1 spoon, soy sauce 1 spoon, soy sauce 1 teaspoon, a little white pepper, 3 tablespoons sweet noodle sauce, 2 tablespoons oil, and sesame oil 1 spoon.
working methods
1. Pour self-raising flour into a large basin, add water several times, knead into dough, and knead into a shiny hand, basin and face. Cover the drawer cloth or cover it for 40 minutes.
Let's mix the dough and stir the stuffing. Pour pork stuffing into a bowl, add cooking wine, soy sauce, soy sauce, oyster sauce and sweet noodle sauce, mix well, then add sesame oil, chopped green onion and Jiang Mo, and stir in one direction.
3. Add a little water several times and paste in one direction. Don't cook it too thinly, because there will still be juice in the zucchini, so make a good backup.
4. Knead the zucchini into silk, sprinkle some salt and let it stand for 5 minutes to kill the juice.
5. After killing the soup, take a proper amount of shredded zucchini by hand, squeeze out the excess soup with both hands, and put it into the meat stuffing.
6. Stir the zucchini and minced meat evenly for later use.
7. The fermented dough is divided into two parts. One part is rolled into a rectangle, about 40 cm long and 30 cm wide. If the pot is small, you can roll it smaller, so it won't fit. Spread the filling evenly on the bread.
8. Pick up one side of the dough, fold it by 40% and pinch it around.
9. Pour clean water into the steamer, spread a damp drawer cloth, put the meat dragon on it, heat it with strong fire, and inflate it 15-20 minutes.