For breakfast in winter, I often give my children this kind of food, which is simpler than steamed buns and better than steamed buns, and nutritious and satisfying

Beijing's special snack meat dragon, wrapped in layers of meat and soft dough, integrates freshness, fragrance and soft taste, especially suitable for breakfast

To prepare the meat dragon:

Ingredients: 150 grams of minced pork, 2 grams of chopped green onion, 5 grams of light soy sauce, 5 grams of oyster sauce, a little minced ginger, 3 grams of sugar, 250 grams of flour, 3 grams of yeast powder;

Production process: The first step is to chop the slightly fat pork into fine minced meat, and at the same time cut the green onion and ginger and put it in boiling water to soak, pick out the green onion and ginger after soaking, and take the green onion and ginger water;

In the second step, add oyster sauce, sugar, and salt to the minced pork, add a little green onion and ginger water in stages, and whip in one direction until it is strong, then add yeast powder to the flour, and mix the dough with warm water;

The third step is to knead a smooth dough, let it stand for 15 minutes, without dough, roll out the loose dough into a thin dough sheet, pour the meat filling into the dough sheet, and then scrape the meat filling to spread it;

The fourth step is to make the meat filling evenly spread on the dough sheet, pay attention not to coat the four sides, and then roll it up from one end, pinch it tightly with your hand at the edge, and place it on the cage drawer brushed with a thin layer of oil;

The fifth step, add water to the pot, start steaming the meat dragon with cold water, wait for the pot to boil, time for 20 minutes, the meat dragon will be steamed, turn off the heat and simmer for a few minutes, cut into pieces out of the pot, and eat while hot.  

Cooking tips:

1. The reason why we choose to add green onion and ginger water instead of green onion and ginger is because we are worried that some people don't like the taste of green onion and ginger, and green onion and ginger can have the effect of removing the smell and freshness, so we can choose to use the green onion and ginger water, the effect will be better, and the water in the meat filling can also make it more tender and juicy, and the taste is good;

2. Adding sugar to the meat filling is purely a personal preference, if you don't like it, you don't need to put it, if you like to eat spicy, you can also match it with some chili powder, after adding yeast powder and noodles to the flour, there is no need for a special dough process, let it stand for a while, and it is enough to let the dough exert a stretch, when making a meat dragon, roll the dough into a rectangular dough sheet, and the meat filling can be smeared on it;

3. The meat dragon is relatively long, put it on the top of the cage drawer, it is best to cut it after steaming out of the pot, do not cut the raw noodles, otherwise it will affect the appearance, the steamed meat dragon, remember to brush a thin layer of oil on the cage drawer, it can be anti-sticky, and it is easy to take out after steaming, and the meat dragon will be cooked after steaming for about 20 minutes.