Old Beijing Authentic Snacks Da Lan Long, Layers of Meat are Too Fragrant (after slicing)

I believe everyone has a cognition that after the recent rest, Moments has become a food app, with various friends who used to be secretive, showcasing their signature dishes and transforming into Moments chefs.

Today, I'm recommending a dish that's very suitable for families to enjoy, especially for this season. Freshly cooked meat rolls paired with a bowl of hot porridge, plus a few side dishes, makes for a nutritious and convenient meal, perfect for breakfast or lunch.

Meat rolls are a traditional snack from Beijing, also popular in Tianjin and surrounding Hebei province. They consist of a simple dough topped with meat filling, then steamed. It's incredibly easy to make, and the taste is great. Most importantly, you can use meat in the filling; those who don't like meat can add various vegetables. Steaming minimizes nutrient loss and reduces the intensity of the food's flavor, making it easier for babies to accept vegetables.

During the making process, there are a few points to note for moms: Simple meat rolls have little secrets, so please write them down on a notebook:

1, Regarding flour fermentation: You can add a certain amount of sugar during the fermentation process to effectively help the dough ferment and make the finished product soft and fluffy.

2, Don't open the lid immediately after steaming, let it rest for a few minutes before opening it, to prevent the dough from shrinking.

3, To maintain the texture of the meat rolls, choose a dough that is properly fermented, not dead dough. And to keep the meat rolls standing upright, increase the dough's hardness when mixing it.

4, When making the meat filling, don't recommend using MSG. Adding MSG to the meat will affect its original flavor.~

Materials:

Flour 300g, yeast 3g, water 180g, pork filling 150g, green onion 100g, light soy sauce 10g, aged soy sauce 10g, cooking wine 5g, miso paste 5g, sesame oil 10g

Steps:

1, Add yeast and water to the flour and mix into a smooth dough, cover with plastic wrap, and place in a warm place to ferment until the dough has doubled in size.

2, In the meat filling, add light soy sauce, aged soy sauce, cooking wine, miso paste, sesame oil, minced ginger, chopped green onion, and oil, and stir in one direction until it becomes more powerful.

3, On a clean board, sprinkle flour to prevent sticking, then roll out the fermented dough into a long square, place the prepared meat filling inside, and spread evenly with chopsticks.

4, Starting from one end of the dough, roll it up into a circle, then pinch the edges tightly, after the steamer is ready, place the rolled meat rolls in, and steam over high heat for 20 minutes, then let it rest for 3-5 minutes before taking it out.