Old Beijing Lazy Dragon's Preparation

Old Beijing Lazy Dragon is a simple yet delicious dish.A home-cooked meal. But how to make it taste good, the process and steps are crucial. Below Cooking Network editor will tell us about the process of making Old Beijing Lazy Dragon, showing you how to make this dish both tasty and enjoyable.

Old Beijing Lazy Dragon Ingredients Introduction

Main ingredients:

Dough: (200g) medium-gluten flour (200g), yeast (2g), warm water (as needed), a little salt (200g) beef, 6 mushrooms, a small piece of ginger, two green onions Side ingredients: A few corn germ fresh kernels, appropriate amount of salt, cooking wine, soy sauce, sugar, black pepper Beef, portobello mushrooms, two green onions, a small piece of ginger(200g) (6 pieces) mushrooms are fresh.(a small piece) ginger, two green onions Process and steps: This time corn germ fresh kernels were used in the filling, making it less greasy. It has no strong taste but only a light fragrance, not masking the flavor of the ingredients themselves. Adding this to the meat filling not only provides smoothness but also increases appetite.

(200g) beef, two green onions, a small piece of ginger

6 mushrooms are fresh. A few corn germ fresh kernels, appropriate amount of salt, cooking wine, soy sauce, sugar, black pepper appropriate amount of light soy sauce (appropriate amount) a little sugar (a little)black pepper (a little) Steps for making Old Beijing Lazy Dragon:1. Using corn germ fresh kernels in the filling makes it less greasy, without a strong taste and only a light fragrance, not masking the original flavor of the ingredients. Adding this to the meat filling can provide smoothness and enhance appetite.(200g) flour, 2g yeast, appropriate amount of warm water, (200g) beef, two green onions, a small piece of ginger, six mushrooms

Put flour into a large bowl, add yeast and a little salt separately.

Mix evenly.

Gradually add warm water while mixing.

Mix until it forms clumps. Then use hands to knead into a smooth dough.

Cover with plastic wrap and let it ferment in a warm place for about an hour. During the fermentation process, prepare the meat filling. Cut beef, mushrooms, green onions, ginger into small pieces.

Mix all ingredients together.

Add salt, light soy sauce, black pepper, cooking wine, sugar, corn germ fresh kernels oil and stir until well combined.

Stir until it becomes firm, until the glue-like substance is formed.

When the dough has fermented to about double its size, poke a hole with your finger; if it doesn't shrink back, it's ready. On a floured board, knead and round the dough, divide into several parts.

Roll each part of the dough into a thickness of 0.5-1 cm long or round shape.

Evenly spread meat filling on the dough sheet; apply more if you like more meat.

Fold one end slightly.

Continue rolling down.

Roll to the bottom.

Pinch both ends with your hands to prevent leakage of filling.

Make pleats at the joint of the dough, forming the dragon's spine.

Place the made rolls directly in the steamer and let them ferment for another 20 minutes.

Bring water to a boil in a pot, steam over high heat for 25 minutes, then let it sit for five more minutes.

After cooking, cool down before serving.

Cut into small pieces to eat.

The soft and fragrant Lazy Dragon is very delicious. A bite gives off rich meat flavor.

Come on and try!Tips: Using warm water for kneading the dough makes it easier to handle, with firmness and less cracking.

(200g) flour can include one egg if desired for a richer taste.

Salt helps make the dough more fluffy and regulates fermentation; use only a little.

Beef can be replaced by pork or other meats, especially with some fatty meat to enhance flavor.

Adding corn oil in the filling not only provides lubrication but also enhances the aroma of the meat filling.

Do not open the pot immediately after steaming; let it cool down for a few minutes before opening to avoid shrinkage and deformation due to heat expansion and cooling contraction.

2Tips:

Using warm water to knead the dough makes it easier, with firmness and less cracking.

(optional) Adding an egg can make the dish more fragrant and tender according to personal preference.A little salt helps the dough rise better and adjust fermentation; use a small amount only. Beef can be replaced by pork or other meats. Some fatty meat in the filling makes it tastier.

Adding corn oil not only provides lubrication but also enhances the aroma of the meat filling.

Do not open the pot immediately after steaming; let it cool down for a few minutes before opening to avoid shrinkage and deformation due to heat expansion and cooling contraction.Pork. Mixed with some fatty meat, it will be more fragrant when cooked.

5. Adding corn oil to the meat filling not only lubricates it but also enhances its fragrance.

6. After steaming, don't open the pot immediately; let it sit for a while until cooled to prevent the finished product from shrinking due to thermal expansion and contraction.