Recipe: Beef patties (with detailed step-by-step diagrams, mixing from beef fillings, to noodles, and more large pies)

Home Cooking Recipe: Beef patties (with detailed step-by-step diagrams, mixing from beef fillings, to noodles, and more large pies)

Notes:

This pie is not a noodle, so it is easy to operate in any season. You don't have to wait for a long fermentation. You don't have to worry about it. It will be hard to make it. It is very important to "wake up" this dough. Be sure to "wake up" for 40-60 minutes after the face, so that the pie is as soft as it is after the cheese is baked; the practice of this pie was also done by the mother when I was at home, but I have never operated it before, by "food" The instinct "memory" turned on the simulation mode, which was very successful. When I was a child, when I was doing this, I always stood by, talking to my mom with a mouthless mouth, but my eyes were looking at me from time to time. The pan. The mom will definitely see my thoughts. I will always give me a small bowl after the first pot is baked. The pie that has just been baked is really fragrant, bite down, full. The juice, three mouths and two will be killed, then wipe the oil on the mouth, continue to "slip" to the kitchen to see the timing, and then "shun" one; then the mother will always say: "Don't eat, wait for your dad to work Come back to eat together, I will always say: "The last one last", hahaha! But after eating it Is slipping into the kitchen, continue..... You know!

Ingredients:

Steps:

  1. Home Cooking Recipe: Beef stuffing + onion (chopped) + ginger (chopped) + egg + cooking wine + soy sauce + sea salt + black pepper, stir vigorously in one direction with chopsticks, after the strength (look at no obvious meat foam), this time Add a little water, stir for a while, let the meat suck in the water, add the cooking oil, stir, and finally add the sesame oil to stir; then the meat is very fluffy after mixing, the good pie is juice, the first Once you have a good grasp, add water, the amount of oil, slowly, add a little less, stir and wait until the meat is fully absorbed;

    Beef stuffing + onion (chopped) + ginger (chopped) + egg + cooking wine + soy sauce + sea salt + black pepper, stir vigorously in one direction with chopsticks, after the strength (look at no obvious meat foam), this time Add a little water, stir for a while, let the meat suck in the water, add the cooking oil, stir, and finally add the sesame oil to stir; then the meat is very fluffy after mixing, the good pie is juice, the first Once you have a good grasp, add water, the amount of oil, slowly, add a little less, stir and wait until the meat is fully absorbed;

  2. Home Cooking Recipe: Mix the medium-gluten flour + water and knead it into dough (depending on the season, the amount of water is different, do not put it in one time, slowly add it); After the dough is good, wake up for more than 60 minutes (when awake, the longer, The softer the dough), if you do one day in advance, you can put it in the refrigerator;

    Mix the medium-gluten flour + water and knead it into dough (depending on the season, the amount of water is different, do not put it in one time, slowly add it); After the dough is good, wake up for more than 60 minutes (when awake, the longer, The softer the dough), if you do one day in advance, you can put it in the refrigerator;

  3. Home Cooking Recipe: Divided into 40 grams / piece, small 'agent'

    Divided into 40 grams / piece, small 'agent'

  4. Home Cooking Recipe: Apply a little cooking oil to the 'Case Board'

    Apply a little cooking oil to the 'Case Board'

  5. Home Cooking Recipe: Take a small dough, apply a little oil on the dough, and roll it into a round shape with a rolling pin;

    Take a small dough, apply a little oil on the dough, and roll it into a round shape with a rolling pin;

  6. Home Cooking Recipe: A spoonful of good 'beef stuffing' is placed in the middle

    A spoonful of good 'beef stuffing' is placed in the middle

  7. Home Cooking Recipe: One hand lifts the 'side' with the thumb and forefinger, and the other hand pushes the meat with the thumb;

    One hand lifts the 'side' with the thumb and forefinger, and the other hand pushes the meat with the thumb;

  8. Home Cooking Recipe: Like the imaging buns, the mouth must be 'pinched' well;

    Like the imaging buns, the mouth must be 'pinched' well;

  9. Home Cooking Recipe: Put the cuff down;

    Put the cuff down;

  10. Home Cooking Recipe: Press gently with your hand and press into a round cake;

    Press gently with your hand and press into a round cake;

  11. Home Cooking Recipe: Place it on a non-stick plate. If it is a regular plate, it is best to apply a layer of cooking oil underneath;

    Place it on a non-stick plate. If it is a regular plate, it is best to apply a layer of cooking oil underneath;

  12. Home Cooking Recipe: Do not stick to the pan, small fire (must be a small fire), put a small amount of cooking oil after the pot is hot, put the pie into it;

    Do not stick to the pan, small fire (must be a small fire), put a small amount of cooking oil after the pot is hot, put the pie into it;

  13. Home Cooking Recipe: After about a few minutes, fry until golden, then fry the other side until golden, just fine!

    After about a few minutes, fry until golden, then fry the other side until golden, just fine!

  14. Home Cooking Recipe: Out of the pot

    Out of the pot

Tips:

1. If the beef pie is for breakfast, beef stuffing and "dough" can be "reconciled" the night before, "good" in the refrigerator; 2. If the morning is still very tight, wrap the pie, use The oil paper is placed in the box separately. It can be taken out the next morning. Don't put it directly in the box. The surface will stick to the box and affect the shape. 3. If it is directly wrapped, it needs to wake up for at least 60 minutes. Above; 4. The salty taste of each family is different, so the salt is not the same. After the filling is good, use a pan to fry a small piece of stuffing, taste the taste, and taste a little bit. Yes, because it is also necessary to wrap the skin, so the taste is just right; 5. According to the seasons, the amount of water used in the noodles is also different, do not put it in one time, slowly join; 6. Fry pie must use a small fire, otherwise The noodles are cooked, and the meat stuffing inside is not cooked yet. 7. You can put a few more on the oil paper and put it in the refrigerator. If it is breakfast, put it into the refrigerator one night in advance, "thaw", and then use a pan to clean it in the morning. , very convenient; 8. beef stuffing can be more "and" points, wrapped into beef buns, pot stickers, made beef burgers It’s a good drop;


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