Chinese Food
Beef pie (cold noodle)
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One day, I wanted to eat pie very much. I went all over the streets, but I didn't find a good pie shop. So I decided to go home and do it myself.
Cooking ingredients
Cooking Steps
Step1:Let the yeast stand for 5 minutes.
Step2:Yeast water, sugar, flour, add clear water and make a dough with three lights (pot light, hand light, face light). Seal it with plastic wrap. Put it in the refrigerator for at least 8 hours.
Step3:Dice onions and carrots.
Step4:Scallion. Finely chopped ginge
Step5:Add onion, ginger powder, cooking wine, soy sauce, salt, oyster sauce and white pepper into the meat stuffing. Stir well in one direction.
Step6:Put in the sesame oil. Put in the eggs. Continue to stir. Stir in the meat.
Step7:Put the carrots in the oil pan and stir fry them to make them fragrant. Cool them in the air and add them to the meat stuffing together with the onion. Mix well.
Step8:Take out the dough after waking up. Return it to room temperature for 20 minutes or so. Knead it into a uniform dosage.
Step9:Roll it out to form a thin crust around the middle.
Step10:Wrap it up in small cages.
Step11:Fold down and press flat. Spray some water. Sprinkle some sesame seeds.
Step12:Put oil in the pot. Put the pleated side into the pot first. Seal the mouth. Turn over. Fry until both sides are golden. Pour in some water. Turn down the heat. Cover for 7 to 10 minutes.
Step13:After the water is dry, continue to fry until the skin is hard and solid, and then you can get out of the pot.
Step14:It's Crispy on the outside and tender in the inside. The meat is fresh and juicy. It's delicious.
Cooking tips:1. The crust can be ironed. It's a little hard. The cold noodle will be softer. 2. The final purpose of stewing with clear water in the pot is to make the meat stuffing well cooked. The time of stewing depends on the size and thickness of the fire and cake. There are skills in making delicious dishes.
