The fermented pasta is easier to digest and has the effect of strengthening the spleen and nourishing the stomach, which is good for children’s gastrointestinal health.
The pasta with filling is more comprehensive in nutrition, but also meat and vegetables can be matched to avoid the child’s partial diet, the nutrient-rich but usually less favorite dishes hidden in the filling, nutritionally balanced, both as a staple food and vice versa.
The most common nutrition is the bun, but many mothers say they don’t know how to bun, or the bun is ugly, today I will share a more simple pasta with filling – meat dragon.
It is a traditional snack of Beijing, and it is very common in Beijing, Tianjin and Hebei region. The ingredients are almost the same as baozi, but the practice is much simpler, and the taste is not bad at all.
My classmates often come home and talk about how delicious the meat rolls in kindergarten are, and how the kindergarten chef stole my attention.
Due to the large amount of seasoning, it is suitable for babies over eighteen months of age, but if you reduce the amount and type of seasoning properly, you can eat it at twelve months.
light soy sauce
dark soy sauce
How to make a meat dragon
Add ginger, light soy sauce, dark soy sauce, sesame oil, salt and sugar to the meat mixture and mix well.
Finally, add the chopped green onions and mix well
Melt the yeast powder in warm water.
Pour the yeast water into the flour and keep stirring.
And knead the dough.
Place the dough in a container, cover with plastic wrap or a lid and ferment until doubled in size
When it’s honeycombed, the dough is ready.
Roll out the dough into a pancake.
Spread the meat mixture evenly over the top
Roll it up and let it stand for 15 minutes.
Steam the meatloaf in a pot of boiling water for 20 minutes, turn off the heat and let it sit for 5 minutes and it’s ready to serve!
Cut the steamed meatloaf into the right size and eat!
2, when steaming, pay attention to the placement to leave enough space, so as to avoid sticking together after steaming.
3, The water used to melt the yeast powder should not be too hot, or it will scald the yeast, so that the surface will not rise.
4, fermentation to twice the size, many mothers to ask me how long to ferment, in fact, the time depends on the temperature, I use 30-35 degrees fermentation an hour, that is twice the size of the lower temperature to ferment a while, to 2 times the size of the time and then steam on the pot on line.
5, Some mothers have asked me if yeast powder is harmful, and if it is suitable for their children to eat. Of course it can be eaten, yeast powder itself is a nutritious food, rich in protein and vitamin B group, but the taste itself is not! Well, so no one usually goes out of their way to eat it alone, it’s used to ferment the pasta, which is better digested and absorbed.
6, use ordinary medium gluten flour on the line, generally there are labels on the package, low gluten (cake flour), high gluten (bread flour, dumpling flour), labeled medium gluten or no special label is the most commonly used medium gluten flour.
7, if you have self-rising flour at home, you can use it instead of ordinary flour, omitting the yeast powder, the other ingredients and the same process.