Have you heard of pasta called meat dragon? ~ I didn't expect it would be so delicious with mashed potatoes ~

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Make the most delicious food with the simplest ingredients. Today, this sweet potato meat dragon is a pasta that is valued by our shopkeepers. At first, when I kneaded it with sweet potato paste, people asked me, can you make it sweet and savory? I was too lazy to respond to him. Who knows that all the meat dragons sold outside are made of white noodles, but recently children like to eat sweet potato noodles, so if you do n’t try it, how do you know if this coarse grain meat dragon will be made? As a result, only one piece was given to the pig's teammates after coming out of the pot, so he couldn't stop him. He ate two chunks of me at a time and hit him on the spot. In fact, making your own pasta is completely free. No one said that any pasta must be made in a traditional way. It must be delicious. Therefore, after the sweet potato meat version of parsley meat is tasted, it is estimated that the older children do not respect the meat dragons sold outside. Weight: 8 hours: 2 hours: 250 grams of plain flour, 80 grams of sweet potato puree and 110 grams of water, which is 3 grams of dry yeast. Meat filling materials: 230 grams of pork stuffing, one egg (about 50 grams with skin), two tablespoons of barbecue sauce (if not salty noodle sauce or soy sauce, if not, you can also use oyster sauce), one tablespoon of very fresh soy sauce , A tablespoon of salt, a small bowl of celery, and a tablespoon of cornstarch. First, make sweet potato dough, steam or boil sweet potatoes in advance, and then crush them into a fine sweet potato paste. 2. Then pour all the ingredients used to make the dough into a bread bucket and start to knead. Because flour absorbs water differently from sweet potato mash, the amount of water added is slightly different. 3. I knead for about ten minutes and all the ingredients turned into a slightly smooth dough. When everyone kneads the dough, the amount of water added can be flexibly adjusted according to the state of the dough. 4. Knead the dough into a ball and put it in a bread bucket. Cover it with a layer of wet gauze to replenish moisture and begin the fermentation process. The temperature of the rice wine program I use is about 28 degrees. If you don't have a toaster, wrap it in cling film and put it in a warm and humid place. After about 50-60 minutes, you wake up, which is 1.5 times the original. 5. Use fermentation to make minced pork, minced meat or pork chops, and celery. 6, and then start seasoning, I added an egg, a tablespoon of corn starch, two tablespoons of barbecue sauce, a spoonful of very fresh soy sauce, a small spoonful of salt, and some celery. Oyster sauce can be used instead of barbecue sauce. 7. Stir in one direction to make it sticky, then marinate for 20-30 minutes to taste. If you want to know if the meat tastes good, you can simmer it into a non-stick pan and fry until it is cooked. 8. Take out the proofed sweet potato dough, squeeze and discharge most of the fermentation-produced gas, let it stand for 15 minutes, let the dough relax, and then roll out a large piece. 9. Then roll it into a sheet of skin, about 45-46 cm long and 20-21 cm wide. 10. Marinate the meat and spread it evenly on the surface of the dough. Remember to leave a distance of about 1.5 cm around it, otherwise it will be difficult to seal if it is stuck with grease. 11. After applying the filling, roll up from top to bottom. When rolled to the end, the underside can be pressed thinner by hand to facilitate final sealing. 12. After rolling up, lower the sealing position and press it to avoid loosening. 13. The rolled meat dragon is relatively long, cut in half from the middle, put it on a baking sheet covered with greased paper, and let it ferment for 25 minutes. I use a steaming oven to make it, put some water in, and adjust it to ferment 30 degrees. After 25 minutes, the meat dragon will grow up a bit. If not, put it in a steamer, cover it, and wake up. 14. Make in a steam oven, put in the meat dragon, open the steam program, and steam for about 24-25 minutes. Make in a steamer, steam in cold water until the water boils, then steam for about 20 minutes, and simmer for 3-5 minutes before leaving the steamer. Meat dragons become larger when steamed. 15, steamed meat dragon can be cut into pieces to eat, I cut out about 8 pieces. After cutting, I couldn't help eating a sweet potato wrapper wrapped in celery and bacon. taste good. It turned out that I was worried that the sweet potato skin with meat filling was a little strange. After the finished product came out, it tasted good. Even my discerning owner said it was delicious. The rolled meat dragon is relatively long, cut in half from the middle, placed on a baking sheet covered with greased paper, and allowed to ferment for 25 minutes. I use a steaming oven to make it, put some water in, and adjust it to ferment 30 degrees. After 25 minutes, the meat dragon will grow up a bit. If not, put it in a steamer, cover it, and wake up. 14. Make in a steam oven, put in the meat dragon, open the steam program, and steam for about 24-25 minutes. Make in a steamer, steam in cold water until the water boils, then steam for about 20 minutes, and simmer for 3-5 minutes before leaving the steamer. Meat dragons become larger when steamed. 15, steamed meat dragon can be cut into pieces to eat, I cut out about 8 pieces. After cutting, I couldn't help eating a sweet potato wrapper wrapped in celery and bacon. taste good. It turned out that I was worried that the sweet potato skin with meat filling was a little strange. After the finished product came out, it tasted good. Even my discerning owner said it was delicious. The rolled meat dragon is relatively long, cut in half from the middle, placed on a baking sheet covered with greased paper, and allowed to ferment for 25 minutes. I use a steaming oven to make it, put some water in, and adjust it to ferment 30 degrees. After 25 minutes, the meat dragon will grow up a bit. If not, put it in a steamer, cover it, and wake up. 14. Make in a steam oven, put in the meat dragon, open the steam program, and steam for about 24-25 minutes. Make in a steamer, steam in cold water until the water boils, then steam for about 20 minutes, and simmer for 3-5 minutes before leaving the steamer. Meat dragons become larger when steamed. 15, steamed meat dragon can be cut into pieces to eat, I cut out about 8 pieces. After cutting, I couldn't help eating a sweet potato wrapper wrapped in celery and bacon. taste good. It turned out that I was worried that the sweet potato skin with meat filling was a little strange. After the finished product came out, it tasted good. Even my discerning owner said it was delicious.

I used to make a meat dragon version with corn flour. I didn't put celery in the meat. After eating twice, I feel a bit bored. This time, I added celery to the meat. The taste is fresh and offsets the greasy feeling of the meat. It is especially suitable for children who do not like celery very much. I also forgot to lose weight and ate two in one breath. So this weekend, everyone will make a dish and eat it with a bowl of soup. If you have dishes, meat and staples, you can only eat one meal at a time. 1. The traditional meat dragon is made with white noodles. Seasonings such as old bacon are added to the meat filling. Stir-fry until darkened, then wrap in the dough and steam. I turned it into mashed potatoes to make noodles. The noodles were directly wrapped in raw meat and steamed together, making nutrition and operation more convenient. If you don't have mashed potatoes, make a white flour version of the dough. The moisture content of this kind of wrapping paper is about 57% -58%, that is, multiply the weight of your flour by the moisture content, and then add the corresponding water. For example, if you use 250 grams of plain flour, adding water is about 143-145 grams. 2. The volume of a hair can be increased by 1.5 times, and the time is about 50-60 minutes. You can also wake up in a warm and humid place the night before for 20-30 minutes, then keep it refrigerated in the refrigerator and wake up overnight (remember to cover it with plastic wrap) and use it the next day. However, because the time and temperature of each person's proofing dough is different, it mainly depends on the size of the dough, not the time. 3. You can relax for another 15 minutes before launching a large movie, so it is not easy to retract when launching. If your steamer is large, you can roll the dough into a square, so that the number of turns is more like the meat dragon sold outside, and the length can be put into the steamer. If the steamer is relatively small or made in a steam oven, you can bend the meat dragon and put it in, or roll it into a rectangle, a little longer, but less circle, so it is convenient to put in the middle. 4. Do not roll the dough too thin or too deep, otherwise when the dough is soaked with the fat in the meat filling, it will become a dead face and will not shed hair. In fact, the meat can be mixed according to everyone's preference, but I recommend adding diced celery inside so that it is completely non-greasy and suitable for children. Stir the minced meat as much as possible until it becomes relatively sticky. The first method is to smooth the filling when it is convenient to use. The second reason is that when the minced meat is steamed and cut, it does not spread out. 5. The steaming time is actually more than 20 minutes, especially when the meat is packed more. After steaming, wait until it is not hot before cutting. Click "Read the original" to see more delicious food recipes.