Chengdu is most famous for the Dragon Scribe, located on Chunxi Road, an area of more than 2,000 square meters of snack meals, which have very local special snacks, and there are really many people who go to eat. It wasn't the peak of the meal, and there was still no place. Ordered a bowl of scribbles, personally feel that the name is not worthy, there are no flies in the restaurant delicious.
Dragon scribe
The bridge copy originated from the Chongqing bridge, and the ingredient plate when eating is a bit like the way dumplings are eaten.
Here's how to share these two copycats.
First, beef dragon copy
Ingredients: 1000 grams of beef ribs, 750 grams of flour, 500 grams of beef fillet, 125 grams of water chestnuts, 100 grams of soybean sprouts, 50 grams of sea rice, 4 eggs, chopped winter vegetables
Seasoning: salt, soy sauce, sesame oil, vinegar, garlic paste, red oil chili, pepper noodles, pepper noodles, ginger juice, chicken fat, cooking wine, monosodium glutamate, green onion, green onion, ginger, peppercorns to taste
steps:
1, add 1 and a half eggs per 500 grams of flour, slowly add water while pouring and stirring into a flocculent; 2, pour into the board and repeatedly knead into a smooth dough, cover the damp cloth and wake up for 10 minutes;
3. Roll out the awakened dough into a thin, uniform and thin dough with a dough roller or rolling pin, and cut it into 7.5 cm square pieces;
4: Peel and chop the water chestnuts, wash and chop the sea rice, put the beef ribs, soybean sprouts, ginger, peppercorns and green onion into a large pot, add water and boil into a thick soup.
5. Chop the beef into minced, add cistanche, sea rice, ginger juice, pepper noodles, cooking wine, soy sauce, monosodium glutamate, egg liquid and mix well and fill the wontons;
6, with the dough wrapped in the mixed filling, wrapped into a copy hand shape, boiled underwater pot and then put into a bowl;
7: Add soy sauce, sesame oil, vinegar, garlic paste, red oil pepper, pepper noodles, salt, sprinkle a little chopped winter vegetables, green onion, and mix well.
Note: When mixing the filling, you need to stir in one direction, the filling should be tender as a bean blossom, thin and not flowing; the heat of the cooking hand should not be too large, and gently push with a hand spoon to avoid sticking to each other.
Second, cross the bridge to copy the hand
Ingredients: 650 grams of flour, 3 eggs, 250 grams of pork leg meat, 25 grams of golden hook (sea rice), peach kernels, peanut kernels
Seasoning: 2000 grams of bone broth, 50 grams of sesame oil, 10 grams of red oil chili pepper, sesame powder, sesame seeds, salt, monosodium glutamate, sugar, pepper, soy sauce, green onion, ginger juice, garlic water, a little lard
1, flour add egg liquid, and then slowly add water while pouring and stirring into a flocculent;
2. Pour into the board and knead into a smooth dough repeatedly, cover the damp cloth and wake up for 10 minutes;
4. Wash and chop the sea rice, chop the peach and peanut kernels and set aside;
5: Pound the pork with a knife back into minced meat, add chopped sea rice, peach kernels and peanuts, sesame oil, salt, monosodium glutamate and water (added two to three times), stir in one direction into filling;
6. Mix red oil chili pepper, sesame oil, soy sauce, pepper, sesame powder, sugar, green onion, ginger juice and garlic water into a saucer;
7: Wrap the filling in the dough, cook in a pot of boiling water, fish out the bowl, and dip it with a saucer.
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Thank you for the careful reading of adults and small lords, trouble to move small hands to add a concern, a thumbs up and then go, your attention is the biggest motivation of the little girl!