The pasta dragon, also called meat dragon, is especially common in the north.

1. cut the meat filling, chopped scallions, put ginger, stir the filling, add the right amount of salt, oyster sauce, cooking wine, put an egg

2. basin into 2 bowls of flour, add the right amount of water, start and noodles, and noodles and until soft and hard to moderate, add the right amount of salt, so that the noodles are strong, put the preservation bag on the basin to wake up to 20 minutes, and then kneaded, the surface of the flour is full of small bumps, the surface of the flour. The flour is smooth.

3. roll out the dough, stir the filling flat on the rolled out pastry, the filling rolled up

4. put the rolled up meat cage on the steamer, steamer pot pour in a moderate amount of water, wait for the water to boil, cover the pot, steam to 25 minutes

5. steam the meat cage cut into pieces into the plate

6. cut up the plate

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Expanded Information:

Notes on Meat Dragon Dead Noodles:

This is the traditional method of the old days, which was all left over from the yeast that you bought to make the noodles! This method of relying on old noodles alone takes a long time. Probably around 8 to 10 hours.

(1) When steaming steamed bread, if the noodles seem to be hairy, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, and stop for 10 minutes, the noodles will be hairy.

(2) If you don't have yeast, you can use honey instead, 15-20 grams of honey per 500 grams of flour. After the dough is kneaded soft, cover with a damp cloth for 4-6 hours to launch. The steamed buns steamed with honey are fluffy and fragrant, and sweet in the mouth.

(3) In winter, when the indoor temperature is low, it takes a long time to make the dough, if you put some sugar in the dough during fermentation, you can shorten the time of making the dough.

(4) In the fermented dough, people often put in the right amount of alkali to remove the sour flavor. To check whether the amount of alkali is appropriate, you can cut a piece of dough with a knife, if there are holes of uniform size of sesame seeds on it, it means that the amount of alkali is appropriate.

(5) steamed buns, such as alkali put more yellow, and alkali smell unpleasant, can be steamed in the steamed buns in the water to add vinegar 100-160 grams, the steamed buns have been steamed and then put into the pot to steam for 10-15 minutes, the buns can be white, and no alkali taste.

(6)When steaming buns, put a little salt water in the flour, can promote fermentation, steamed buns and white and declared.