Pork and onion meat dragon

Overview

Meatloaf is a common pasta in the north. The traditional method is to roll the dough into large thin slices, spread pork and green onion stuffing on it, roll it into rolls, and then place it in a steamer. Because it is relatively long and white and fat, the people gave it a nice name - Meat Dragon. But most of the current meat dragons have been improved, mainly because there are no such big steamers, and it is difficult to cook a whole meat dragon. It takes a long time to heat, which invisibly wastes a lot of energy. Therefore, the current name of meat dragon is just the name of old Beijing; the more popular name is meat roll. The size can be large or small, and the fillings can be changed according to personal taste. The meat dragon I made today is stuffed with pork and onions. Compared with scallions, onions have a crisper texture and a sweeter taste. The steamed meat is softer because it has enough water, and the intake of onions has also increased a lot, making it very suitable for children and the elderly.

Tags

• staple food
• home cooking
• old man
• afternoon tea
• steamed bun hanamaki
• fast food
• baked noodles
• onions
• oyster sauce
• pork stuffing
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Roll the risen dough into a round shape, flatten it, and place it on the counter

   

2. 2 Pork stuffing is ready

   

3. 3 Two onions are ready

   

4. 4 Add the seasonings to the pork stuffing and mix it in advance. Cut the onions into fine cubes and mix evenly with the pork stuffing

   

5. 5 Roll the dough into a large piece about 5 mm thick and spread the pork and onion stuffing evenly on the dough piece

   

6. 6 Roll it up from right to left

   

7. 7 Turn the rolled dough 90 degrees

   

8. 8 Divide it into four portions with your hands and pinch both ends tightly to prevent leakage of soup and filling; try to make the four portions equal, but my technique is still lacking and I am not evenly matched

   

9. 9 Put it into a steamer and let it steam for about 30 minutes. Turn up the heat and steam for about 30 minutes. After turning off the heat, cover and simmer for 5 minutes before uncovering

   

10. 10 It's white and fat, and looks a little different from a dragon, much like a silkworm cocoon

    

11. 11 Look at the cross section. Is it uniform? There are vegetables, meat and carbohydrates, and a bowl of vegetable soup. What a nourishing meal. It is simple, yet simple and delicious