The hot lazy dragon makes the children dizzy with fragrance right out of the pot!

As a northerner, I often eat pies and steamed buns. But there is one kind of food with stuffing that I rarely eat, that is meat dragon. In fact, I personally think that meat dragon is easier to make than steamed buns, just roll it up.

No need to cut the dough, just make the dumplings, and the taste is very good~ Take a bite of the meat dragon just out of the pot, the meat filling is still juicy, although it is hot, but you can eat the feeling of the hot and hot fireworks~

If you want to make meat dragon delicious, the key is to mix the meat filling. Remember the following recipe. The meat dragon is tender and juicy, and the meat filling is not fishy at all. Children will definitely love it~

Finally, I'll tell you a little tip: you can use warm water when kneading the dough. Warm water can react better with the yeast, making the dough more fluffy and soft. Remember not to open the lid immediately after steaming. Just like steamed buns, continue to simmer for another three to five minutes. In this way, you don't have to worry about shrinkage when making meat dragons.

Material:

300g flour, 3g yeast, 180g water, 150g pork filling, 100g green onion, 10g light soy sauce, 10g dark soy sauce, 5g cooking wine, 5g soybean paste, 5g sweet noodle sauce, 10g cooking oil

step:

1. Add yeast to the flour, mix with water to make dough, and let it rise until it doubles in size.

2. Add light soy sauce, dark soy sauce, cooking wine, sweet noodle sauce, soybean paste, minced ginger, minced green onion and appropriate amount of cooking oil to the meat filling and mix well.

3. Sprinkle flour on the chopping board and roll the fermented dough into a rectangle. Add the mixed meat filling and spread it evenly with chopsticks.

4. Fold and roll up from one end, pinch the sides tightly, steam on high heat for 20 minutes.