Catalog

Recipe: Beef stuffing cake

Cut the onions, carrots, celery, shallots, and ginger into pieces.
Ginger and scallion (cut) are brewed with a small amount of boiling water. After cooling, remove the onion, and stir the onion with ginger and water.
Add the cooking wine, raw soy sauce and other seasonings to the beef. Add the eggs, stir the beef in one direction with chopsticks, and add the onion ginger water to stir the ingredients.
After the beef is minced, add the spare ingredients in Step 1 and mix well. Put it in the refrigerator and store it for spare.
The practice of the crust is similar to that of the steamed buns, but the water in the noodles is slightly more, so that the crust is not too hard after the pie is baked. After standing for a while, let stand for half an hour.
The settled dough is divided into equal doses (the size can be based on personal preference, I made 14 doses), and the dough is rounded.
Wrap the prepared meat stuff into the dough like a bun and close your mouth.
The electric baking pan is preheated, and a thin layer of oil is applied to the upper and lower baking pans. The prepared pie blanks are placed, and the appropriate thickness is selected by hand to select the pie.
The freshly baked beef stuffing cake is hot and bite, and the skin is thick and juicy, very delicious! If you like to eat stuffed cakes, do it quickly! (^-^)