This layer of cake is a mix and match style, salty mouth, put the fried beef and pickles. The outer skin is crispy, the inner layer is soft, the mouth pickles and beef savory, with a little spicy, private secret, absolutely better than any kind of pie sold outside.
The wok is sitting on the oil, a little more, 50% hot, the beef is fried at the end of the day.
Stir-fry to sauté
Add a spoonful of fine bean paste
Stir-fry red oil and add onion ginger and minced garlic
Wash and wring out moisture
Do not put the oil in the wok, first stir the pot of pickled vegetables, add a spoonful of sugar, stir fry and steam
Another pot of oil, a little more, put the ginger and minced pepper after the oil is hot
After the scent is bursting, the pickles can be sautéed.
Take 200 grams of flour
Add 100 grams of boiling water
Stirring while stirring
Stirred into a snowflake
Add a small amount of cold water to a soft dough
Cover the wrung wet cloth for more than half an hour
The dough is split into a square shape
As shown in the figure
Put the beef stuffing and pickles in the dough and press them slightly to make the filling close to the dough.
Continue folding the dough
Folded to the end, the original white side is wrapped in the outermost
Press flat and open
Add a proper amount of oil to the hot pot, adjust the medium heat, and put in the cake.
Cover and fry until golden brown until golden
1. Beef and pickles are cooked in advance. First, shorten the time of the pancakes to achieve a soft outer effect, and the second is more fragrant. 2, this cake with hot noodles is softer than cold water. 3, when frying, the oil is a little bit more crispy, the oil is less healthy and more enjoyable.