Old Beijing Meat Dragon, what ingredients do you need to prepare to make it at home?

Meat dragons are traditionally eaten in Old Beijing, also known as ? Lazy Dragon? Many friends in the south have heard of it. I sent it to my friend circle this morning. Many friends left messages asking me what is meat dragon. Meat dragon is a kind of noodle dish. The dough is rolled into a thin rectangular sheet, then the meat filling is evenly spread on it, rolled into a long strip and laid in a steamer basket to look like a dragon. When I was a kid, I remember only having meat on New Year's Day or eating it. Now, we can cook at home whenever we want. Today, I will teach you the homemade practice of Beijing meat dragons, which is simpler than steamed buns, more fragrant than steamed buns, and the skin is thin and the filling is super delicious. Warm and noisy outer skin is wrapped in layers of thick pork filling. Take a bite while it's hot, full of flavor, my son especially like to eat.

Winter mornings, with a bowl of hot rice porridge, can satisfy the appetite, but also to relieve cravings, will not change the mountains of food. Steamed meat dragons in a real rice tikki hot pot today. This kind of pot can only be used to cook hot pot, steamed buns to order, especially convenient, breathable performance. When steaming steamed buns, the steam will not fall off. Today the whole meat dragon used 130 grams of flour. In practice, I found that if you use 150 grams of flour is just right, just fill the steamer, not too crowded. Mix it into a floury shape, then knead it into a smooth and fine dough. At this point, the dough is still warm. Cover with plastic wrap and leave to rise in a warm place. If you plan to eat it in the morning, you can leave it in the fridge to rise overnight.

It is ready to use in the morning. Next, prepare the meat mixture, choose a three-quarter fat and seven-quarter lean front leg meat, and mince it with a knife or use a meat grinder, but it is not recommended to use a wall-breaker because it produces too thin a meat mixture. Prepare a section of scallions, do not use large onions. Chop the shallot and add it to the meat. Also add all the seasonings and mix well with chopsticks in the same direction. And you can't miss the sesame oil and scallions. These two are simply the soul seasoning of Old Beijing Meat Dragon. Wrap the prepared meat with plastic wrap and set aside.