Pork and chive meat rolls

Overview

Northerners like to eat pasta, and the patterns are endless. One dough can be transformed into dozens of delicious and delicious pastries. Meat rolls are also called lazy dragons. Roll the dough into a round cake shape, spread the meat filling evenly, then roll it up from one end, pinch it tightly, steam it in a pan, cut it into pieces, and have meat and fillings. It is much simpler than steamed buns. Friends who don’t know how to make steamed buns can make this meat roll, it tastes very good

Tags

• staple food
• home cooking
• beijing cuisine
• steamed bun hanamaki
• dinner
• students
• chives
• flour
• oil
• old soy sauce
• pork
• yeast
• salt
• sesame oil

Ingredients

Steps

1. 1 The yeast is diluted with warm water, poured into the flour, kneaded into a dough, and then fermented

   

2. 2 Chop the meat into fillings and chop the green onions

   

3. 3 Add dark soy sauce, sesame oil, cooking oil, salt and seasoning

   

4. 4 Stir evenly and the meat filling is ready

   

5. 5 After three hours of fermentation, the dough has doubled in size. Gently spread it with your hands to reveal a beautiful mesh shape

   

6. 6 Take out a piece of dough that has risen and knead it with your hands

   

7. 7 Use a rolling pin to roll the pastry into an oval shape

   

8. 8 Spread the prepared meat filling evenly on the crust

   

9. 9 Roll up from one end

   

10. 10 Pinch the last part tightly

    

11. 11 It was a bit long because the diameter of the grate was not that big, so I cut off two ends, and the finished meat dragon was fermented for the second time

    

12. 12 Place the cooked meat rolls in a basket, steam over high heat for 25 minutes, and remove from the pan

    

13. 13 Remove the steamed meat rolls from the pan and cut into pieces