All Chinese food Main Dish Corn carrot meat Dragon

Corn carrot meat Dragon
Tech

steam

Difficulty

Junior high school level

Servings

5 people

Prepare

2 hours

Cooking

2 hours

Ingredent

Name Dosage
plain flour 600 grams
Corn flour 150 grams
yeast 7.5 grams
warm water 370 grams (according to the increase and decrease of water absorption of flour)
Pork mince 300 grams
Carrot The 2
ginger 1 small pieces
Vegetable oil 3 small spoon
Soybean paste 3 small spoon
Oyster sauce 2 small spoon
Thirteen incense Half a little bit
salt Half a little bit

Corn carrot meat Dragon

The meat dragon is simple in operation, free in ingredients and delicious. It is a common pasta on our dining table. This meat dragon is added with corn flour, thick and thin, fluffy, soft and nutritious.

Instructions

1.Carrot, Jiang Xijing, chopped, together with the meat, add vegetable oil, soy sauce, oyster sauce, thirteen incense, salt, mix well in one direction, marinate for 20 minutes.

Carrot, Jiang Xijing, chopped, together with the meat, add vegetable oil, soy sauce, oyster sauce, thirteen incense, salt, mix well in one direction, marinate for 20 minutes.

2.Mix flour and corn flour with yeast, slowly pour into warm water, then stir with chopsticks to form floc.

Mix flour and corn flour with yeast, slowly pour into warm water, then stir with chopsticks to form floc.

3.Knead the dough to a smooth surface, cover with a lid or fresh-keeping film, and ferment it to two times at a warm place. The index finger is stained with flour, a hole is punching in the middle, the hole does not collapse or shrink back, or the dough can be seen in the middle of the dough.

Knead the dough to a smooth surface, cover with a lid or fresh-keeping film, and ferment it to two times at a warm place. The index finger is stained with flour, a hole is punching in the middle, the hole does not collapse or shrink back, or the dough can be seen in the middle of the dough.

4.Exhaust the fermented dough, knead it evenly, roll it into a 0.4 cm long long face, evenly spread the stuffing, and leave a finger blank without filling.

Exhaust the fermented dough, knead it evenly, roll it into a 0.4 cm long long face, evenly spread the stuffing, and leave a finger blank without filling.

5.Roll up the face piece from one end, tighten up, tighten the interface and two ends, and seal the mouth.

Roll up the face piece from one end, tighten up, tighten the interface and two ends, and seal the mouth.

6.The interface is facing down, put in the steamer with wet drawer cloth, two times to two times larger.

The interface is facing down, put in the steamer with wet drawer cloth, two times to two times larger.

7.Boil the water in the blaze, steam in medium heat for about 20 minutes, turn off the fire, and simmer for 5 minutes before uncovering the lid.

Boil the water in the blaze, steam in medium heat for about 20 minutes, turn off the fire, and simmer for 5 minutes before uncovering the lid.

8.After a slight cool, the cut can be eaten.

After a slight cool, the cut can be eaten.

9.Fluffy and soft, delicious

Fluffy and soft, delicious