Ingredients
All-purpose flour ( 500g ) | Pork stuffing ( 150g ) |
White shrimp ( 80g ) | Yeast ( appropriate amount ) |
Onion and ginger ( appropriate amount ) | Salt ( appropriate amount ) |
| Sesame oil ( appropriate amount ) | Lee Kum Kee light soy sauce ( Appropriate amount ) |
Egg white ( 1 piece ) | Warm water ( appropriate amount ) |
How to steam the meat dragon
2.Add salt, egg white, light soy sauce, onion, ginger and sesame oil to the pork stuffing and mix well
3. Cut the white shrimp into cubes and pour them into the meat filling and mix well
4.After the dough has risen, roll it into a moderately thick dough and evenly spread the fillings
5. Roll it up and put it on the drawer plate to proof again for 10 minutes
6.Place the hot pot in the drawer for 20 minutes
7.Cut into pieces
8.The finished product is ready to eat
1.Pour the yeast into all-purpose flour and add 30 degrees water, stir well into a dough and let it rise
Tips
Don’t make the filling too thin
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
