Chinese Food
Beef pie is my favorite pasta
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Two in the morning. Very energetic. We prefer soft hairpin. But for those of us who have to go out on time from Monday to Friday or who are late in traffic and have to work full time. What should we do if we want to have a fresh hairpin in the morning? OK. The problem can be solved here. Try refrigerated fermentation in the refrigerator.
Cooking ingredients
Cooking Steps
Step1:Mix the meat. Add salt and stir in the same direction. Add the broth in three times. Stir in the same direction. Add the soy sauce, cooking wine and pepper and mix well. Pour in sesame oil finally. Cover with fresh film and refrigerate.
Step2:Let the yeast boil with water. Let it stand for five minutes. Mix the flour, sugar, yeast and water to form a dough. Knead it into a dough with smooth surface.
Step3:Refrigerate and ferment for 8 hours. Take out the dough and exhaust.
Step4:Divide the dough into 10 parts. Round.
Step5:Mix the chopped onion with a tablespoon of salad oil. Mix with the meat. Mix well to make the filling.
Step6:Roll out the dough. The middle is thick and four sides are thin. Wrap it into the meat filling.
Step7:Use baozi technique. Pinch and tighten your mouth.
Step8:Close mouth down. Flatten the dough by hand. Spray water on the surface. Sprinkle sesame seeds.
Step9:Pan. Pour in salad oil. Drain the pancakes.
Step10:Fry over medium heat until the cake is two golden yellow. Pour in a little water. Cover. Simmer until it is dry. Open the cover. Fry for a while and then it will be out of the pot.
Step11:Here comes the cake.
Step12:Gnawing.
Step13:Children have enough hands.
Cooking tips:Beef is thinner. It can be neutralized with some pork. In fact, it should be better to add some pig fat. Onions and beef match very well. It's very fragrant and juicy. You can also use a hot plate for dough. It's not fermented. But the taste will be a little harder. Like me, it's worth trying. If you like the deep color of meat filling, add some soy sauce. There are skills in making delicious dishes.
