White radish beef pie recipe-Chinese Food-best chinese food recipes-cooking food

White radish beef pie

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Pie is in my house. It's a regular at the table. The skin is thin and the filling is thick. The taste is rich. The bite is delicious. No wonder the turnover rate of children is very high. The pie must be filled with beef. The pork is light and the mutton is slightly mutton. Only the finely chopped beef can make the pie fragrant and attractive under the double moistening of oil temperature and pie crust. With the addition of shredded radish, the fresh amino acid will be released more incisively and vividly. Take a bite. I really want to be happy all day.

Cooking ingredients

ginger:moderate amount

veteran:2g

salt:moderate amount

warm water:170g (2 times)

Cooking Steps

Step1:Wash and peel the radish. Cut into thin slices.

Step2:Then cut it into thin threads.

Step3:Add a little salt. Marinate to make juice. About 20 minutes. White radish with spicy taste. Salted. Can reduce the taste of discomfort. After marinating, you can wash it with water and squeeze it clean. Try to get rid of salt.

Step4:Slowly pour warm water into ordinary flour. The amount of warm water is about 120g. Different brands of flour have different water absorption. Adjust the amount of water according to the state.

Step5:Stir into flocs.

Step6:After kneading the dough, cover it with plastic wrap. Wake up at room temperature for 30 minutes. Let the dough relax. The mixed noodles are very soft. They even touch hands. But the pie crust made by this way will be very soft and delicious.

Step7:Wash the beef, slice it with reverse texture, and finely chop it into meat paste.

Step8:Cut the shallots.

Step9:Cut ginger.

Step10:Pour out the pickled radish juice.

Step11:Mix the shredded radish with the minced meat. Mix in the ginger and onion.

Step12:Mix in the old soy sauce. Mix well.

Step13:Sprinkle some flour on the chopping board to prevent sticking. Cut the loose dough into small dosage forms of about 45g.

Step14:Roll thin after rounding.

Step15:Roll a circle around the periphery. The outer part is thin and the inner part is thick, so that the skin is thin and the filling is thick.

Step16:Pack in the right amount of filling.

Step17:Hold it with one hand, and close the pleats with the other hand. Remember to turn a little bit. Gradually make a ball.

Step18:When it's kneaded, pull off the extra face. Otherwise, there will be a dead pimple. Make the remaining pies in turn.

Step19:Heat the pan with less oil and light the fire. Put the cakes in order. Can't put it down at a time. You can also wrap the plastic wrap in the refrigerator and freeze it. Do it the next day.

Step20:Burn a small fire to one side and turn it upside down.

Step21:Blanch until golden on both sides. Pour in about 50g warm water.

Step22:Cover. Simmer for about 5 minutes.

Step23:Fry until the water is dry, and you can leave the pot. The way of water frying can not only ensure that the inner filling is well done, but also make the crust soft and chewy. It is suitable for babies.