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Recipe: Beef patties

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Recipe: Beef patties

Notes:

It is not easy to make a delicious and juicy beef pie. But if you master a few tricks, the pie you make is 100 times better than the one you sell outside! 1. First, make pepper water in the beef stuffing, pepper water to simmer, you can also make the stuffing taste moist, not dry. Add pepper water in portions and stir in one direction. Stir until the meat is elastic, add water, and stir. So about 3-4 times, the meat is sticky and flexible. Remember to add less water each time, and add it several times. 2. Dry yellow sauce is mixed with soy sauce and added with meat. This is the secret of Beijing friends telling Tang Ma to adjust beef stuffing. 3. After the beef stuffing is adjusted, it is frozen in the refrigerator, which is more conducive to the juice of the beef pie. 4. Add the onion to the beef stuffing to get rid of the glutinous rice, remember to cut the onion diced slightly, or else the pie is easy to smash the dough. 5. After mixing the medium flour + water, knead the dough and wake up for more than 60 minutes (the longer the waking, the softer the dough). If you do it one day in advance, you can put it in the refrigerator; 6. The pie must be fried on a small fire. Otherwise, the surface color will be out of focus, and the meat is not yet mature. 7. The remaining beef stuffing can spread a few beef patties, the freezer box is frozen, and the next time you can make a beef burger.

Ingredients:

[Stuffing]: Jiufen Beef (chosen on the brain), onion, ginger, salt, white pepper, soy sauce, Beijing dried yellow sauce, sesame oil, vegetable oil, chicken essencen[face]: medium-gluten flour (standard powder), clear water

Steps:

The proportion of flour is one pound of six or two water, this ratio is very important
Pour the warm water little by little, stir it with chopsticks while stirring, and stir the dough into floccules.
Knead the dough
Cover the cleaned surface with a damp cloth or lid and let stand for half an hour.
Soy sauce and dried yellow sauce
Using dried yellow sauce, this is the secret of Beijing friends telling Tang Ma to adjust the beef stuffing.
Stir the dried yellow sauce and soy sauce
Wash the pepper with warm water for half an hour, after filtering, it is pepper water, the ratio of pepper water to meat is adjusted according to the quality of the meat.
Filter pepper water
When preparing the meat, slowly add water to the meat and stir in one direction. Stuffed with more lean meat, more water, more fat should be less water. Stir until the meat is elastic, add water, and stir. So about 3-4 times, the meat is sticky and flexible. Remember to add less water each time, and add it several times.
Add ginger to the meat
Add appropriate amount of white pepper
Add the right amount of salt
Little chicken
After adding all the ingredients and seasonings, stir with the chopsticks in the same direction.
Then put the meat in a sealed bag
Put it in the freezer of the refrigerator for more than half an hour.
Onion cut small diced
Add the onion to the meat
Add the right amount of sesame oil
Add the right amount of vegetable oil and mix well.
Dough the dough, take half of it into a strip, cut into a dose
Knead the dough into pieces, then add the beef stuffing to the dough, wrap it like a bun and close the mouth.
As shown
Pour a little oil into the pan, put the pie into the pot with the mouth closed, slowly fry the medium and small fire, fry until golden, turn over, both sides are golden yellow.
Remember to slowly fry on a small fire, or the cake is golden, and the stuffing is still raw.
Golden beef patties out of the pot
Fresh and juicy, meaty, too good

Recipe: Beef patties

Notes:

Ingredients:

Steps:

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