condiments
300 grams of flour and 400 grams of pork stuffing.
condiments
3 grams of yeast (dry), appropriate amount of onion, ginger and garlic, appropriate amount of pepper, 2 tablespoons of soy sauce, oyster sauce 1 spoon, sesame oil 1/2 spoon, appropriate amount of refined salt and a little monosodium glutamate.
Steamed meat longbu 1
Put the flour into a basin, melt the yeast with warm water and pour it into the flour.
Second step
Slowly add water, stir with chopsticks to form a flocculent dough, knead the dough repeatedly by hand until smooth, cover it with a lid or plastic wrap and ferment until the dough is twice as big as a honeycomb.
Third step
In the process of waiting for the dough to ferment, you can mix the meat stuffing, chopped onion, ginger and garlic, appropriate amount of pepper, 2 tablespoons of soy sauce, 65,438+0/2 tablespoons of sesame oil, appropriate amount of salt, 65,438+0 tablespoons of oil and a little monosodium glutamate. Add the meat and stir together. I also added some tofu and shallots to taste here.
Fourth step
Put the fermented dough on the chopping board, sprinkle it with hand powder and continue to knead it until it is smooth and even, which is also an exhausting process; Cut the dough into the same size with a knife, and my dough is almost divided into two groups.
Step five
Use a rolling pin to roll the dough into a rectangular piece with a thickness of about half a centimeter. Not too thin, or it won't rise, and not too thick, or there won't be much meat and the taste is not very good.
Step 6
Smooth the meat stuffing on the dough sheet and roll it up from one side; After rolling, pinch the two sides tightly to prevent the gravy from flowing out when steaming.
Step 7
Put the rolled meat dragon in a steamer, let it stand and ferment for about 15 minutes, and then fire. After the water is boiled, steam it for 20 minutes. Don't open the lid directly after turning off the fire, take it out after stewing for five minutes, cool it a little, and cut it into pieces to eat.