lazy dragon
| flour 600g | Yeast 6g |
| White sugar 5g | Pork stuffing 500g |
| Warm water 300～360g | Pork stuffing 500g |
| Baicai Three bundles | Green onions Half root |
| Ginger A small piece | Oil 50g |
| Salt palatable | White pepper Appropriate amount |
| Five-spice powder Appropriate amount | Light soy sauce Appropriate amount |
| Soybean paste or dark soy sauce a spoonful | Sesame oil One scoop |
| Fuel consumption One scoop |
Step 1
Soak the cabbage for a while and wash it
Step 2
Add salt to the water and boil it, blanch the cabbage and take it out as soon as it starts to boil.
Step 3
Take it out and run it through cold water to see if there is still sand. If so, run it through the water a few more times. Then take it out and squeeze out the water. Chop it into pieces for later use. If you feel that the chopped cabbage still has a lot of water, add it again. Hold on, there shouldn’t be too much water in the filling.
Step 4
Chop the onion and ginger into mince, heat oil in a pot, turn off the heat and stir-fry the minced onion and ginger until fragrant, then add the pork stuffing, light soy sauce, soybean paste or dark soy sauce, oyster sauce, white pepper, five-spice powder or thirteen spices, and salt , sesame oil, stir vigorously in one direction.
Step 5
1. 600 grams of flour ➕ 6 grams of dry yeast ➕ 5 grams of white sugar (to promote fermentation) ➕ 300 to 360 grams of warm water (if you like it softer, add 360 grams of water, and the water temperature should not exceed body temperature) 2. Knead into smooth dough, cover and bake the dough 3. When making noodles, add chopped cabbage to the meat and mix well. Taste the saltiness of the stuffing. Because it is raw meat, just spit it out after tasting it. 4. Then add water to the steamer and heat it until it is a little hot, then turn off the heat, then wet the drawer cloth and lay it out. At this point, all the preparation work has been completed. I don’t know why I didn’t save the photos after taking the steps in the middle. Let’s just make do with the text~
Step 6
1. After the preparation work is completed and the dough is ready, do not knead and divide the dough into two pieces. 2. Then roll it into a thick piece of about 0.5 cm, spread the mixed stuffing evenly, and use the back of a spoon to help smooth it out. 3. After smoothing, roll it up, pinch the seal tightly, and put it directly into the pot.
Step 7
Cover the pot and let it ferment, because the water in the pot is hot. After about 20 minutes, open the lid and take a look. If the volume has increased by about 1.5 times, you can start steaming it. Just press it lightly and it will play slowly)
Step 8
After the water boils, time it, 18 minutes is enough. The white and fat big lazy dragon will be steamed and ready to eat.
Step 9
Paired with chili oil and vinegar, you can eat it without making a sound ~ Hahaha Lazy Dragon’s cooking skills1. The temperature of the kneading water must not exceed the temperature of your hands. If it is not smooth, you can leave it for 10 minutes and then knead it smoothly.
2. There is no need to ferment in advance. It only takes about ten minutes to prepare the dough, which is just enough to relax the gluten. So be sure not to knead the dough when rolling it out, otherwise it will turn white.
3. It is best to use hot water in the pot, so that the temperature in the pot can speed up the fermentation.
4. When cutting into pieces, the knife will not stick to water and the cut surface will be neat and beautiful
